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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


  1. Preheat oven to 400 degrees.
  2. Peel both celery roots with a heavy-duty vegetable peeler or knife, then cut into matchsticks.
  3. 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.
  4. 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.
  5. Place both baking sheets into the oven and bake for 35 to 40 minutes, rotating halfway through.
  6. 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.
  7. 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.
  8. Serve with dipping sauce on the side, and enjoy!


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