- Food & Drink
Celeriac chips are just like normal chips except they are made from celeriac, which means they taste a bit like celery. And if there is one thing I’ve always thought about chips it’s that they don’t taste like celery enough.
Celeriac is something I’ve started to eat more of since I began working for Abel & Cole. Leave enough boxes of vegetables around and your average human will eventually become curious enough to give them all a try. It turns out that when you’re armed with a sharp knife, celeriac is not that difficult a vegetable. You just sort of have to go at it, like a veg crazed homicidal maniac.
For low carb dieters, celeriac is a hero because it’s a little bit like potatoes, in the sense you can mash it or turn it into chips. I think it makes terrible mash that, no matter how much butter you put in, just reminds you how good mashed potatoes are. But sliced into wedges and roasted in fat, it makes pretty good chips. Especially if the fat you roast them in is beef dripping.
Celeriac chips roasted in beef dripping
Serves 2-4, depending on how huge your celeriac is
2-3 tbsp beef dripping
A handful of fresh coriander leaves
A pinch of dried chilli flakes
Heat your oven to 200°C/Fan 180°C/Gas Mark 6. Add a few tablespoons of beef dripping to a roasting tin. Stick it in the oven for 20 minutes while you get to grips with your celeriac.
Give it a good wash and trim the top and bottom off. The easiest thing to do with the straggly roots is to slice them off – little bit wasteful but you’ll be there all day trying to peel it flat. Peel off the rest of the skin.
Slice the celeriac into chips about as big as your thumb. Tip them in a bowl with some salt and pepper and toss them to coat them in seasoning.
Spread the chips out in the roasting tin and turn them a few times so they are coated in the hot fat. Bake for around 25 minutes till they are golden brown.
While the chips cook, roughly chop some coriander leaves. Lift the celeriac chips out of the tin. Top them with the chopped coriander and a few pinches of chilli flakes to serve.
On December 10, 2014 By ginandcrumpets
My name is Jassy Davis and I'm a freelance food writer, recipe developer and food stylist. I write for magazines, websites and I'm the co-author of The Contented Calf Cookbook.
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