Celery fries
As a variation on fries, try swapping potatoes for celery. Celery fries are a cheerful twist on classic fries. The idea is simple. Keep the crunch and swap the potato for a fragrant celery root. Grandmothers used celeriac in broths and stews and now we let it shine on the tray.
Ingredients:
- Celery - 1 tuber
- Olive oil
- Salt and pepper
- Spices to taste (paprika, curry, turmeric, etc.)
Recipe steps:
- Cut the celery in half, peel and cut into slices about an inch thick. Then cut these into french fries. Count on the celery being shrunk by baking, so the fries might as well be thicker.
- Toss the fries in boiling water and really just simmer briefly (2 minutes max). If we cook them longer, they might soften and break unnecessarily. We can also skip this step, the fries will taste more strongly of celery and we will bake them in the oven for longer.
- When dry, mix them with olive oil and spices to taste
- Bake until golden (approximately 30 minutes) at 200°C/390°F
- Put down on a paper towel and drain off any excess fat, we can immediately serve with homemade mayonnaise, for example.
Ingredients and flavor balance:
The star is fresh celeriac with firm flesh and a bold aroma. Olive oil adds softness and the spices set the mood of the whole tray. Salt and pepper lay the foundation, sweet paprika or smoked paprika make a cozy classic, curry brings a warm golden note and turmeric adds rich color. Celeriac is aromatic on its own, so season with a light hand and add more after tasting. You will get a flavor that stays clean yet pleasantly vivid.
Technical tips:
A tray of crisp celeriac fries starts with the right shape. Cut the batons a touch thicker since celeriac shrinks as it roasts. A brief blanch in boiling water for up to two minutes draws out some starch and softens the surface, and thorough drying afterward is key. If you want a purer celeriac taste you can skip blanching and allow a longer time in the oven. Preheat the baking sheet along with the oven. A hot tray seals the surface quickly and helps the fries brown better. Use parchment paper or a thin film of oil, spread the fries in a single layer and give them space. Flip halfway through and switch on convection at the end to add the final crunch. If you use an air fryer set it to about 190 to 200 °C and cook in one layer with one or two gentle shakes.
Variations and ideas:
Celeriac loves herbs. Sprinkle with thyme, rosemary or chives right after baking. For a light cheesy note add a spoon of finely grated parmesan and a handful of lemon zest. Smoked paprika with a pinch of garlic powder brings a smoky tone. For a warm spice path try curry with ground cumin, and for a Mediterranean trip reach for oregano and lemon. If you crave an extra crisp shell toss the dried raw batons with a spoon of cornstarch before adding the oil. The spice mix clings better and the surface browns more deeply.
Serving and pairing:
Celeriac fries taste best hot and straight from the oven. They are lovely with a burger, chicken schnitzel or roast fish. For a lighter supper serve them with a mixed salad and a gentle dip. Yogurt with a clove of garlic and lemon is wonderful, herb mayonnaise feels homely and a tahini dip with a drop of honey adds a cozy twist. They also make a happy snack on their own. Scatter with flaky salt, squeeze over a little lemon and let everyone add pepper to taste.
Make ahead and storage:
You can cut the fries in advance and briefly submerge them in cold water to prevent browning. Dry them very well before baking. Store baked fries briefly in an open bowl so they stay crisp. Reheat in a dry skillet or give them a short return to a hot oven. The microwave changes their texture and the crunch fades.
Common mistakes and gentle fixes:
Soft fries are usually crowded on the tray or not dried enough. Next time bake in two batches and give them space. If the flavor feels flat it often needs a pinch of salt and a few drops of lemon after baking. Pale fries want a hotter finish or the tray moved higher with top heat for the last minutes. Over dried fries point to a long time in the oven. Rescue them with a drizzle of olive oil and a little lemon juice right after you take them out.
Why you will love them:
Celeriac fries are light, fragrant and beautifully crisp. They come together from a few simple ingredients and feel right at home with homemade mayonnaise and easy yogurt dips.
