BAKED CELERY ROOT FRIES
Oven-roasted celeriac sticks are a lovely accompaniment to your main dish or even alone, just for a snack. The light celery flavor goes well with a spicy homemade ketchup. I tried two different methods to achieve the crispiest fries, and this was the one that I preferred. I served it with homemade harissa ketchup.
Provided by Buckwheat Queen
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 225 degrees F (99 degrees C). Line a large baking sheet with aluminum foil and place in the oven to preheat.
- Place celeriac in a bowl; drizzle olive oil over and season with salt and black pepper. Toss fries to coat evenly.
- Remove baking sheet from the hot oven. Transfer fries to the baking sheet in a single layer with some space between them.
- Bake in the preheated oven for 20 minutes.
- While fries bake, combine tomato paste, tomato sauce, apple cider vinegar, harissa, brown rice syrup, coriander, garlic powder, onion powder, and sea salt in a small bowl. Stir to combine until smooth. Add water, 1/4 teaspoon at a time until desired consistency. Set ketchup aside.
- Remove fries from oven and increase oven temperature to 450 degrees F (230 degrees C). Flip fries and return baking sheet to the hot oven. Bake until crispy, about 15 minutes more.
- Serve celery root fries with harissa ketchup.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 31.9 g, Fat 7.7 g, Fiber 5.3 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 807.3 mg, Sugar 13.6 g
CELERY ROOT REMOULADE
Steps:
- Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
- Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature.
CELERY ROOT OVEN FRIES
Our family loves oven roasted vegetables and one day DH ask if I could make fries for lunch, not having any potatoes in the house I cut a celery root into fries, seasoned and roast. We really enjoy these even if they are not a true French fry.
Provided by Debbwl
Categories Vegetable
Time 50m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Pre heat oven to 425.
- Clean, peel and cut celery root into fry size (approximately 1/4" x 1/4" x 2").
- In a large bowl mix olive oil and Cajun seasoning; add celery root and toss till well coated.
- Bake 30 to 40 minutes flipping ever 10 to 15 minutes to prevent burning on the bottom and promote even cooking.
- Enjoy while hot.
Nutrition Facts : Calories 179, Fat 20.2, SaturatedFat 2.8, Sodium 0.4
SOUTHERN CRAB CAKES WITH REMOULADE DIPPING SAUCE
From a cookbook titled Diabetic Cooking that I received in the 2011 cookbook swap. The only change I would make personally is to use wholemeal/wholegrain bread.
Provided by ImPat
Categories Crab
Time 30m
Yield 8 crab cakes, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200°F.
- combine crabmeat, 3/4 cup bread crumbs and green onions in a medium bowl and then add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce, mix well.
- Using 1/4 cup of mixture per cake, shape 8 1/2 inch thick cakes and then roll crab cakes lightly in remaining 3/4 cup bread crumbs.
- Heat a large nonstick skillet over medium heat until hot; add 1 teaspoon oil and add 4 crab cakes, dook for 4 to 5 minutes per side or until golden brown and transfer to a serving platter, keep warm in oven and repeat with remaining teaspoon oil and crab cakes.
- To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl, mix well.
- serve crab cakes warm with lemon wedges and dipping sauce.
Nutrition Facts : Calories 88.2, Fat 2.4, SaturatedFat 0.4, Cholesterol 28.5, Sodium 358.6, Carbohydrate 7.1, Fiber 0.7, Sugar 1.6, Protein 9.2
SPICY SWEET POTATO FRIES WITH SRIRACHA DIPPING SAUCE
The sauce makes 1 cup and may be used for other recipes. Keeping the skins on add nutrients. From NPR.
Provided by gailanng
Categories Yam/Sweet Potato
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Whisk olive oil and sriracha together in a small bowl. Pour over sweet potatoes in a large bowl and toss to coat.
- Combine cumin, chili powder, paprika, salt and pepper in a small bowl. Add spices to potatoes and toss to coat. Arrange potatoes in one layer on an unoiled baking sheet.
- Bake on lowest rack 10 minutes. Turn potatoes with a spatula and bake 10 more minutes, or until golden brown on all sides.
- While potatoes are cooking, whisk dipping sauce ingredients together in a small bowl.
- Remove potatoes from oven and serve with sriracha dipping sauce.
Nutrition Facts : Calories 472.5, Fat 36.9, SaturatedFat 15.2, Cholesterol 59.8, Sodium 1933.3, Carbohydrate 33.5, Fiber 5.4, Sugar 9.8, Protein 5.3
CELERY-ROOT REMOULADE
Steps:
- Peel the celery root and cut out any deep brown grooves. Grate coarsely using a hand grater or food processor. Place in a bowl of cold water and add the lemon juice. Allow to sit for 10 minutes. Drain, place in a towel and squeeze out excess moisture.
- To make the sauce, place all the ingredients except the oils, lemon juice and salt and pepper in a food processor. Blend until very frothy, then slowly drizzle in the oils, with the machine still running, until well blended. Add 1 tablespoon lemon juice, taste and then gradually add enough more to make the sauce piquant but not too acidic. Adjust the salt and pepper.
- Toss the celery root with 1 cup remoulade sauce. Add more as needed to coat the celery root and make it juicy. Season with salt and pepper and sprinkle with parsley.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 38 grams, Carbohydrate 9 grams, Fat 43 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 2 grams, TransFat 0 grams
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