Okay, let’s be honest, celeriac is not going to be winning any awards for its appearance. In fact, it looks like something out of a horror film, with it’s gnarly, lumpy appearance. As a result, this knobbly vegetable is often ignored, which is a shame because it’s actually a great-tasting vegetable and packed full of goodness.
So I think it’s about time we give celeriac some love, in the form of these oven baked garlic and thyme celeriac fries. Plus some homemade ketchup on the side!
They’re easy-peasy to make and taste delicious.
- One celeriac
- A couple of tablespoons of olive oil
- A couple of sprigs of fresh thyme
- A couple of teaspoons of garlic powder
- Salt & pepper (to season)
- 170g – 200g of tomato paste (depending on whether you have a tube or a little can)
- A generous squeeze of maple syrup or honey (to taste)
- 1 tbsp of cider vinegar
- Half a teaspoon of garlic powder
- Half a teaspoon of onion powder
- Salt and pepper (optional)
To prepare the celeriac, just scrub it and then cut off the gnarly roots at the bottom. Cut it in half and then peel it.
Preheat the oven to 200C. Put the olive oil into a baking try and allow to heat up in the oven for about 10 minutes.
Meanwhile, cut the celeriac in half again so you have quarters. Then cut slices from each quarter and then cut these into rectangles.
Carefully, remove the baking tray from the oven. Sprinkle the thyme leaves, the salt, the pepper and the garlic powder into the hot oil, then add the raw celeriac fries. Make sure all the fries are coated before putting them back in the oven for about 30 minutes, or until the fries are golden.
While the celeriac fries are cooking, make the ketchup. Just mix the ingredients together in a bowl and then store in a sterilised jar in the fridge. Easy!
When you remove the fries from the oven, remove any excess oil by patting dry with some kitchen roll.
Add a little more salt when they’re piping hot from the oven & serve immediately with your homemade ketchup!