Wondering what to do with that celery root that came in your CSA farm box? Here is an idea that may sound a little out-there but really works: celery root frites! These are really quick and easy, and roast up tender on the inside and even a bit crispy on the outside, especially if you have a convection oven. Plus, the strong, almost bitter flavor of celery root melds really well with warm spices.
Ingredients:
- 1 medium celery root
- 1 tsp cumin seeds
- 1 tsp oregano or thyme
- 1 pinch of smoked paprika or pimenton
- 1 pinch of turmeric
- 2 tab olive oil
- 1/2 tsp sea salt
Notes:
If you have not peeled a celery root before, the easiest method is to cut off the root end (the end with all the knobby roots coming out if it) then peel the rest with a sharp paring knife or peeler. The root end can be peeled and used but it has deep wrinkles that are hard to peel, so unless you are trying to be very thrifty, putting it in the compost is probably easiest solution. If you are not going to use the celery root right after peeling, rub it with lemon juice to prevent it turning brown.
Preparation:
- Preheat the oven to 350 deg F. Peel the celery root, then cut it in slices 1/3″ thick. Cut each slice in 1/3″ thick batons.
- Mix the olive oil, herbs, spices and salt in a large bowl. Add the batons of celery root and toss to coat well. Spread them out on a non-stick sheet pan.
- Bake in the oven for 30 minutes. If you have a convection oven, turn on the fan for the last 10 minutes of baking.
- Serve immediately. These frites are excellent with a pork roast or a roasted chicken.