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Celeriac fries

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Suky R

Active Member
Relationship to Diabetes
Type 2
Morning
I'm sorry for sounding stupid what are celeriac fries and what are they made off or do supermarkets do them
I am thinking something I will make from scratch
Feel stupid for ssking
 
They are simply fries made from celeriac. You would buy a celeriac and chop into fry shapes then cook.
 
Celeriac is the very knobbly root of a type of celery.
It tastes of celery.
If you like that taste, they are a low carb chip (or any other potato version - boiled, roasted, mashed, ...) alternative. But the flavour is strong.
 
Last edited:
helli said:
Celeriac is the very knobbly root of a type of celery.
It tastes of celery.
If you like that taste, they are a low carb chip (or any other potato version - boiled, roasted, mashed, ...) alternative. But the flavour is strong.
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Thank you I suppose I will give it a try if not try something else until I find some alternative
 
If you wanted mash you could always use cauliflower. If it's fresh it's not particularly strong. Personally I really like Celeriac.
 
chaoticcar said:
We have fish and chips regularly my husband has potato and I have celeriac cooked in exactly the same way .Salt and vinegar lovely
Carol
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That sounds so good....I don't mind using alternatives as long as they look like fires, tricking the mind I guess saying I am eating fries...I know it sounds weird
 
I like celeriac fries with some herbs/spices sprinkled on before cooking. I've used garlic granules and oregano or some paprika, whatever you want really.
 
freesia said:
I like celeriac fries with some herbs/spices sprinkled on before cooking. I've used garlic granules and oregano or some paprika, whatever you want really.
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That definately sounds tasty I think I will like them if I can use stuff like this to marinate them
 
I've never seen celeriac fries or chips at supermarkets but there are lots of websites with recipes for making them.

I make celeriac chips rather than fries. I cut them to finger-size and then boil them for 3 minutes to soften them a little. I then brush them with olive oil, season with sea salt and black pepper and then bake them.
 
Martin.A said:
I've never seen celeriac fries or chips at supermarkets but there are lots of websites with recipes for making them.

I make celeriac chips rather than fries. I cut them to finger-size and then boil them for 3 minutes to soften them a little. I then brush them with olive oil, season with sea salt and black pepper and then bake them.
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Thank you
 
helli said:
It tastes of celery.
If you like that taste, they are a low carb chip (or any other potato version - boiled, roasted, mashed, ...) alternative. But the flavour is strong.
Click to expand...

That’s interesting @helli

I don’t find the flavour of celeriac strong at all! And for me it has a flavour of its own, sort of celery-adjacent, but (for me) not as strong as celery can be, and lacks that slight sharpness/astringency I get from celery. I’m not even sure I think it tastes as strong as swede?

I guess it depends on one’s individual palate!

Some members have said they sometimes use blends for mash, so half and half with potato, or a blend of swede/celeriac/potato. But I guess that would depend on how sensitive you were to the carbs in potatoes?
 
everydayupsanddowns said:
That’s interesting @helli

I don’t find the flavour of celeriac strong at all! And for me it has a flavour of its own, sort of celery-adjacent, but (for me) not as strong as celery can be, and lacks that slight sharpness/astringency I get from celery. I’m not even sure I think it tastes as strong as swede?

I guess it depends on one’s individual palate!

Some members have said they sometimes use blends for mash, so half and half with potato, or a blend of swede/celeriac/potato. But I guess that would depend on how sensitive you were to the carbs in potatoes?
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That's an interesting idea half and half
 
Suky R said:
That's an interesting idea half and half
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I’ve done it when we’ve had celeriac that needed using, it didn’t notice at all! It went on the top of a cottage pie.
 
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