Guest post by Vital Food Therapeutics intern Marne Bishop.
Celery root can be hard to digest for some people so try smaller amounts first.
For the Celeriac Fries:
2 large celery root, cut into matchsticks
2 tablespoons avocado oil, divided
2 teaspoons salt, divided
½ teaspoon black pepper
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, minced
½ teaspoon ground cumin
For the Zesty Dipping Sauce:
½ cup plain, unsweetened yogurt (either dairy or non-dairy would work)
2 tablespoons coconut milk
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 teaspoon fresh chopped parsley
1 teaspoon fresh chopped dill or basil
¼ tsp sea salt
Pinch black pepper
- Preheat oven to 400 degrees.
- Peel both celery roots with a heavy-duty vegetable peeler or knife, then cut into matchsticks.
- Combine matchsticks from one celery root into a large bowl and toss with 1 tablespoon avocado oil, 1 teaspoon salt, and ½ teaspoon black pepper, then spread onto baking sheet.
- Combine matchsticks from second celery root into the same bowl and toss with the remaining 1 tablespoon avocado oil, 1 teaspoon salt, 1 tablespoon fresh parsley and basil, and ½ teaspoon ground cumin, then spread onto another baking sheet.
- Place both baking sheets into the oven and bake for 35 to 40 minutes, rotating halfway through.
- While the fries are baking, combine all ingredients for the zesty dipping sauce into a small bowl and whisk to mix thoroughly, adding more coconut milk (or water) to thin if desired.
- Once celery root fries have begun to get crispy and turn brown on the outside, remove them from the oven and allow to cool for 5 minutes before serving.
- Serve with dipping sauce on the side, and enjoy!