I talked about trying celeric root for the first time when I used it as icing for the meatloaf cupcakes recipe. Recently I have been experimenting with other ways to use this potato-like veggie, my first being fries.
For those who don't know, I have a nightshade allergy, meaning I can't eat potatoes, tomatoes, or peppers without getting ill. I've tried sweet potatoes as a substitute for fries, but as much as I try I just can't say I like them.
Happily, my first experience with celeric root fries has been rapturous. I'd argue that they are even more flavorful than potato fries. Not to mention, Paleo-friendly foods are oftentimes great for keeping flare-ups down for people with autoimmune dysfunctions such as Celiacs and Crohn's. Seriously folks, give these babies a try.
Except for how you need to cut out the heart of the celeric root before beginning, you make these the same way you do potato fries (see video below for how to cut it).
- celeric root bulbs (I'd say 1 bulb per person, but these were so good I ate 2 of them myself)
- extra virgin olive oil (buttery)
- salt & pepper
Cut the celeric root and making the pieces into fry shapes.
Have a bowl with a few tbsps of olive oil and about 1 tbsp of parsley nearby to dip the pieces into the bowl and coat them.
Lay the fries out on a cookie sheet and spritz some salt & pepper over them, then bake at 350 F for about 15 mins, then flipping them over to bake for another 15 mins or until golden brown.
Shared on: glutenfreehomemaker, vegetarianmama, notjustahousewife, memoriesbythemile