Celeriac oven chips

Celeriac oven chips

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(21 ratings)

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Cooking time

Cook: 30 mins - 35 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
81
protein
2g
carbs
4g
fat
6g
saturates
1g
fibre
6g
sugar
0g
salt
0.63g

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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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).

Recipe from Good Food magazine, November 2002

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Comments

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grymish's picture
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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

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

enceebones's picture

super duper fandabidozi.fantastic

sarahwed's picture
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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.

e_leachums's picture
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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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