Celeriac might be the ugliest vegetable ever. It really is totally hideous, but once you get past its rough, brutish appearance I promise you’ll fall so in love with this awesome root. It’s like an amazing hybrid of parsnips and potatoes, filled with goodness, making it the healthiest, best alternative to fries – although the wedges still have that delicious addictive moorish quality that is so uniques to fries. I’m obsessed! The wedges are baked with olive oil, fresh rosemary, dried mixed herbs, chilli flakes and salt, all of which intensify their natural flavour making them even more delicious and of course keeping them nutritious at the same time! Cooking them like this also means that the outside of each wedge becomes perfectly crispy, while the inside turns wonderfully soft and squishy, giving each bite the perfect balance of textures.
Each delicious wedge is packed with calcium, iron, magnesium, phosphorus, potassium and fibre. Even better for those of you watching your weight, these veggies are incredibly low in calories and basically fat free – so now you can enjoy fries the right way, without worrying about their impact on your health or waistline! I know most of you have probably never tried this veggie, but trust me it’s a real winner, and it’s always fun to bring something new into your diet. I can’t wait to hear what you all think!
I eat these wedges with everything, they’re the perfect filling accompaniment to any and every meal from a a veggie stir-fry, to a sautéed mushroom feast, a side for veggies burgers, or roasted with sweet potatoes and carrots for an awesome plate of warming, winter goodness. They taste amazing mashed too but I’ll save that recipe for another time!
- 1 celeriac
- about 4-5 stalks of fresh rosemary
- 2 teaspoons of dried mixed herbs
- a sprinkling of chill flakes
- olive oil
Start by pre-heating the oven to 200C. Then peel the celeriac – sometimes it’s easier to cut it in half before peeling, as it makes it easier to hold. If your celeriac has lots of bumpy roots at the top it’s also easier to slice those off before peeling.
Once you’ve got down to the nice white layer of celeriac chop the wedges, making them as thick as you like – I’m more of a fat chip than thin chip girl but I know everyone has their own preference and these taste great either way.
Put the wedges in a pan of cold water and bring them to the boil. Once the water has been bubbling nicely for a couple of minutes, remove the pan from the heat, drain the wedges and then place them on a baking tray. Cover the celeriac with olive oil, dried herbs, chilli flakes, salt and a few sticks of fresh rosemary before roasting them for about 45 minutes, until the outside of the wedges are beginning to crisp and the inside has become perfectly squishy and tender. You might need to take them out half way through and flip them. Once the edges have started to turn a lovely golden brown you know you’re good to go! Serve and enjoy!