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Celeriac bravas with avocado lime cream

celeriac bravas

Raise your hand if you L.O.V.E patatas bravas? They remind me of good times wandering the cobbled streets of Barcelona, sipping sangria and busting out my best wiggly hip dance moves as I attempted to take on some salsa groovin’. But these days potatoes for me are off the menu due to their high starch content. Always one to never deprive myself of the things I love, I set about my day today to put my own healthy twist on this Spanish loving staple and here you have it… celeriac bravas with avocado lime cream. Simply, can’t get enough of these. Roasted rather than fried for a great healthy lunch or a simple side to accompany dinner. Suitable for all of you with autoimmune conditions too.

If you haven’t tried celeriac yet, I highly recommend you do. Sometimes called celery root, it’s a variety of celery grown specifically for it’s rather oddly shaped looking bottom. Now i’m all one for a booty, but lets face it, this booty is not a fine looking one. But get past it’s sort of ugly looking exterior and it’s nutty deliciousness will keep you coming back for more.

People say what does it taste like? Well it’s hard to describe. You just gotta try it but in my opinion it doesn’t taste much like celery. It’s fab roasted, used in mash and a great alternative to noodles. It’s high in soluble fibre, which helps reduce cholesterol and is also low in calories (150g contains about 45 calories. The equivalent in white potato is about 120 calories.) making it  a super choice if you’re watching your weight right now. Here’s to beautiful bottoms all round!

Serves 1


  • 1/2 celeriac
  • 3 tablespoons coconut oil
  • 1 teaspoon paprika
  • Pinch of sea or pink Himalayan salt
  • 1 teaspoon cayenne pepper
  • 1 tablespoon bruschetta mix (I used one from Oil and Vinegar )
Avocado lime cream
  • 1 avocado
  • 2 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon lime
  • Pinch of salt and coarse black pepper


Preheat the oven to 190C (fan assisted.)

Peel the celeriac and chop into chunks about 1-2cm in size.

Place on a backing tray and toss with the coconut oil, spices and seasoning. Mix well so evenly coated. Roast in the oven for 40 minutes. Turning half way through cooking to ensure even cooking.

Meanwhile, using a hand blender blitz the avocado lime ingredients together to form a thick cream.

When the celeriac bravas are cooked plate and spoon over the avocado cream or dunk away. Easy and simply delicious.

I love healthy food…

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