Low Carb Celery Root Fries
Roasted celery root matchsticks caramelized until golden at the edges and tender inside. A sturdy, flavorful base for thick hollandaise sauce or other condiments. Frequently served with or in place of French fried potatoes, with ketchup.
Servings: 4
Ingredients
- 1 celery root, peel, slice
- 2 Tbsp oil
- ½ tsp salt
- Pinch pepper
Instructions
- Toss celery root matchsticks with oil and salt until evenly coated
- Spread in a single layer on a sheet pan without crowding
- Roast at 400°F for 30–35 min until edges brown and centers are tender
- Sprinkle with pepper immediately after removing from oven
- Plate hot and spoon hollandaise or similar condiment over top
Notes
Cut celery root into fry-shape pieces of similar size so they roast evenly.
Pat celery root dry after cutting; excess moisture steams instead of crisps.
Spread in a single layer with space between pieces; crowding causes steaming.
Do not skip the halfway turn; one side will stay pale and soft otherwise.
Celery root browns faster than potato once it starts; watch the last 5 min.
Leftovers lose crispness in the fridge; reheat in a hot oven, not a microwave.
A high smoke point oil holds up best at the roasting temp this recipe uses.
Nutrition Summary (per serving)
Net Carbs 10g
Carbs 15g
Fiber 5g
Calories 130kcal
Fat 7g
Sugar 3g
Protein 2g