Wednesday, 9 January 2019

Rosemary Scented Celeriac Chips

rosemary scented celeriac chips

I feel as though celeriac is an underrated vegetable. Other root veggies such as carrots, parsnips and beetroot get all of the attention but don't overlook celeriac. OK, it may somewhat resemble a brain (let's be honest, it's not going to win any beauty awards- but aren't we all about wonky veg these days anyway?!) but it's cheap, full of flavour and in season now. The celeriac in these chips (chunky fries) provides a lower carb alternative to traditional potato fries and in my opinion, has a nutty and slightly sweet flavour that's not dissimilar to parsnip & pairs wonderfully with fragrant rosemary.

Three great health benefits: boosts immunity, beneficial for bone health, promotes healthy skin

Serves 1
Enjoy immediately

Ingredients:
1 celeriac, peeled and chopped into "chunky chips" (mine weighed 360g)
1 & 1/2 tbsp olive oil
1-2 sprigs rosemary
Generous pinch sea salt
Black pepper

Method:
1) Preheat oven to 200 degrees C.
2) Bring a saucepan of water to the boil. Add the celeriac chips and boil for 2 minutes before draining.
3) Place the celeriac chips in a roasting tin/ baking tray and toss together with the olive oil, rosemary (some of the leaves pulled off and sprinkled over the chips but all added to the tin) and salt & pepper. Roast for 35 minutes, turning halfway through the cooking time, until golden.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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