Celeriac oven chips

Celeriac oven chips

Give oven chips a new twist - with a helping of celeriac

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Cook time

Cook 35 mins

Vegetarian

Vegetarian

Method

  1. Peel the celeriac, slicing off the top and bottom and sweeping down the sides with a heavy, sharp knife to remove the tough skin. Cut the celeriac into thumb-thick slices and then into fat chips.
  2. Bring a very large saucepan of salted water to the boil, throw in the chips and blanch (boil rapidly, uncovered, for 1-2 minutes). Drain the chips and throw back into the saucepan. Add the oil, curry powder and sea salt. Toss until well coated.
  3. Spread the chips over a large heavy baking sheet, leaving plenty of space (you may need 2 sheets). They take 30-35 minutes to cook, so put them in the 230C/ gas 8/fan 210C oven with the crowns or legs depending on how long you're cooking the 'Two-part pheasant' (allow for the birds' resting time).

Per serving

81 kcalories, protein 2g, carbohydrate 4g, fat 6 g, saturated fat 1g, fibre 6g, salt 0.63 g

Recipe from Good Food magazine, November 2002.

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Latest comments and suggestions

  • 02 November 2007

    MsVanDeKamp rated and commented on this recipe

    5 stars

    I made these as an alternative to chips and was really impressed. I have used turmeric to spice them as well, and found it gave a lovely colour!

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  • 16 January 2008

    Poppy Lu rated and commented on this recipe

    5 stars

    This is a brilliant recipe..it tastes a lot better than it sounds. It is very easy to make yet the curry flavours somehow work much better with the tangy celeriac than they would with potato chips.

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  • 19 January 2008

    chris commented on this recipe

    super duper fandabidozi.fantastic

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  • 25 January 2008

    Katiekoo commented on this recipe

    I liked these but a bit too much effort, I much prefer aunt bessies roast potatos.

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  • 28 February 2008

    Grym rated and commented on this recipe

    5 stars

    Lovely! Made a chinese version by replacing the oil with soy sauce and the curry powder with chinese five spice. Really great - and much lower fat

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  • 02 November 2008

    kherring rated and commented on this recipe

    4 stars

    I'm currently with a slimming club and so replaced the oil with olive oil frylight for a low calorie alternative. These were yummy; and in fact tasted a bit like roast parsnip (a special treat as parsnips are not a slimmers choice!).

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  • 06 December 2008

    Dennypoos commented on this recipe

    When I first tried the recipe and par-boiled/blanched the celeriac my chips came out soggy. By omitting this stage and cooking on a slightly lower heat for 20% longer I got great, GREAT, chips.

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  • 17 November 2009

    Tony rated and commented on this recipe

    5 stars

    The taste of these is really good and are a very nice alternative to traditional chips. I ate mine with steamed chicken and a side salad.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Cook time

Cook 35 mins

Vegetarian

Vegetarian

Mildly spiced

Ingredients

  • 2 large celeriac (1.3kg/3lb total weight)
  • 3-4 tbsp groundnut or vegetable oil
  • 1 tbsp mild curry powder
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Per serving

81 kcalories, protein 2g, carbohydrate 4g, fat 6 g, saturated fat 1g, fibre 6g, salt 0.63 g

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