Folks familiar with a low-carb eating are used to substituting cauliflower for faux mashed potatoes, latkes, and pizza crust. But if there’s one thing you can’t use cauliflower for, it’s French fries. Enter the knobby, weird looking celery root, also known as celeriac. It is from this that you’ll be able to recapture the days when you could tuck into a plate of “real” fries and (low carb) ketchup without having to worry about spiking your sugars. Dig in!
- 2 large celery root bulbs, peeled and sliced into ½-inch thick strips
- 2 Tablespoons olive oil
- Salt and pepper to taste
- Heat oven to 425°F
- In a large bowl, toss the celery root with the olive oil, salt, and pepper.
- Line a large cookie sheet with parchment paper and place the fries on it in a single layer.
- Depending on the size of your cookie sheet, you might need two.
- Bake for 30 to 40 minutes, flipping the pieces over halfway through baking so they cook and brown evenly.
- Serve immediately.
Notes: The fries will “wilt” once they cool, so you can recrisp them in a dry nonstick skillet. Serve them with sugar-free ketchup, malt vinegar, mayonnaise, or just as they are. If you don’t want dipping sauces, you can flavor them with garlic salt, Cajun seasoning or lemon-pepper seasoning instead of the salt and pepper before baking.