Who in the world knows what celeriac is?? I certainly did not, so when this monstrous-looking root turned up in my weekly Abel & Cole box, I had absolutely no idea what to do with it.
Should I mash it, boil it, soup it, fry it? So I took to my favourite source of inspiration – Pinterest.
Once I knew making chips was an option, and healthy chips at that, there was no going back. I mean, it’s impossible to go wrong with chips isn’t it? I don’t think I have ever met another human being who dared to utter out loud that they did not like chips. That would result in immediate segregation from all mankind!
Ok so maybe saying that is a bit too much. But still! It’s chips!
Unfortunately they’re not so kind on the waistline (or the heart), so I do try and keep my fried chips to a minimum. Luckily, I have a deep love for alternatives, and this celeriac one is no exception. No frying on my watch, no sir!
To make a generous bowl of chips, you will need:
Pre-heat oven to 210C. Peel and cut your celeriac into chunky fat chips and boil them in salt water for 2-3 minutes. Drain and toss them in the pan itself with the olive oil, yeast, and herbs. Make sure all pieces are evenly coated. Spread the chips on a baking sheet, making sure they’re not too crowded. Bake for 20 minutes, flip, then bake for another 20 – but keep an eye on them to make sure they’re not burning!
Now it’s time to make the dip!
I’m definitely not a ketchup girl, but will have honey mustard anytime!
Simply add all the ingredients in a ramekin, mix, and dip! So simple and yet so yummy.
So there you go, some healthy chips to start the week well and shake off those last traces of the weekend’s hangover.
What did you guys get up to?
I went to a play on Saturday – It wasn’t bad, but I just wouldn’t really recommend. Not too much of a plot, but the woman had a beautiful singing voice. I definitely need to go to the theater more often though.