These roasted celeriac fries with lemon tahini are a firm favourite of mine and go well with any side of protein for a quick and nutritious dinner.
I sometimes feel sorry for celeriac, there is stands in it’s high school photo feeling all self conscious next to its colourful veggie friends. But as your granny probably said you should never judge a book by its cover. Peel off that rather ugly skin and underneath you have the most delicious tasting vegetable, slightly nutty and perfect for fries.
Baked in a little coconut oil with some rosemary and oregano makes these a super healthy fry. Throw in some roasted garlic for extra oomph and top with my zesty lemon tahini cream. It’s one easy and delicious side that goes well with whatever you fancy… just like good pair of Jimmy Choos… but don’t get me started on shoes!
Roasted Celeriac Fries with Lemon Tahini Cream
- 1 celeriac
- 1 tablespoon coconut oil
- Pinch of sea or pink himalayan salt
- 1 tablespoon olive oil
- 3 stems fresh rosemary or 1 tablespoon dried
- 1 tablespoon dried oregano
- 8 cloves fresh garlic
- Fresh chopped parsley
Lemon tahini cream
- 1 heaped tablespoon tahini
- 1 tablespoon extra virgin olive oil
- 2 tablespoons water
- 1 teaspoon apple cider vinegar
- 1 tablespoon chopped fresh parsley
- Pinch of salt and coarse black pepper
- 1 tablespoon/ good squeeze of lemon
Preheat the oven to 190C (fan assisted.)
Peel the celeriac and cut into chunky fries.
Place onto a greaseproof lined baking tray and toss with the oil, herbs and seasoning.
Add the garlic cloves in the skin and roast in the oven for about 40 minutes. Turn halfway through to make sure they cook evenly. Once they are soft to touch and the edges have started to turn crispy and a light golden brown you know they’re ready.
For the lemon tahini cream, simply mix all the ingredients together in a bowl and drizzle over the celeriac fries. Scatter with fresh chopped parsley.
Simple and utterly delicious.