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Celeriac oven chips

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

  • Cook: 35 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 81
  • Carbohydrates 4
  • Saturated Fat 1
  • Sugar 0
  • Protein 2
  • Fat 6
  • Fibre 6
  • Salt 0.63

Nutrition per serving

  • Calories 81
  • Carbohydrates 4
  • Saturated Fat 1
  • Sugar 0
  • Protein 2
  • Fat 6
  • Fibre 6
  • Salt 0.63

Ingredients

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

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).

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