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Celeriac chips

Far too trendy for me.
Also, the low fat message of air fryers is kinda lost on me.
Low fat does not equal healthy in my biased view. :-)
 
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Ooh yum!!
 
Ooh butternut squash... roast this every other day.. one lasts two days between us two humans and dog!!

Daisy absolutely loves roasted butternut skins cut up!!

Butternut, feta cheese and asparagus (finely shredded small) in filo pastry is lovely... add in a bit of pesto too...

As I only eat this one food tea plate a day, carbs are loiwsh for me...
 
No @Sue192... definitely par boiled chunky, chunky celeriac... and what really makes it better, is that hubby always makes!!

Yaay... !!!! Happy snowy Sunday with celeriac chips!!
 
I cut my celeriac chunky toss in olive oil, add seasoning (at the moment paprika) and roast. Lovely oven chips, also a great substitute for roast potatoes on a Sunday. Pity husband doesn't like them. X
 
I want to try celeriac "roast potatoes". Par boiling seems to be the way to go but for how long?
 
We par boil 8-10 mins from boiling...

Cut them chunky...
 
Our c chips in too, dinner in 12 mins according to hubby!!
 
The celeriac "roast potatoes" were not bad, cooked through nicely and I would have them again but what was missing was the crispy, slightly burnt outside that I like with real roast potatoes. Next time I will try @EliseC65_ 's suggestion with the Parmesan coating.
 
Oooh my hubby manages the slightly burnt too often!!
 
Mixed feelings about celeriac but mostly positive.
Chips (quite chunky) are nice deep fried but are always a bit fibrous. I plan to par boil some next time just to see if they go a bit softer.
I've since made celeriac mash with butter then mixed with grated cheddar to top a shepherd's pie. Half cherry tomatoes on top. Again the result was a bit fibrous, but the whole thing worked well. There was very little celery flavour left what with the meat below and the tomatoes above and the cheese mixed in but it was "real food" and a nice change to our standard fairly restricted diet.
My partner is very supportive with the food choices, trying to avoid putting undue temptation in my way.

I have found that there is a lot of wastage when peeling the celeriac because the wrinkles hold a lot of fine soil so you have to cut a lot of the outside away to get to clean celeriac. However then I put the whole thing in a plastic bag in the fridge and use some when I fancy. So far it seems to be keeping well. May do some chips today because it is Tuesday.
[I used to cook chips whenever there way a "Y" in the day because it was traditional.]
 
Love the idea of tossing the chips in Parmesan to crisp them up!

I usually toss them in paprika and light olive oil. Works for chips, and i am sure would be good for C-roasties too. They turn the most beautiful orange colour - if you stir the paprika into the oil before tossing the celeriac.

But my favourite use is in stews. The chunks absorb lots of flavour and (if you squint in a dim light) you can pretend they are potato pieces.
 
I put celeriac with carrots, red peppers and leeks in chicken soup.

With fried garlic, onions, coriander lightly toasted with cold pressed rapeseed oil.

Lovely!
 
The testing continues.

This time I parboiled chunky chips in salted water for 10 minutes.
They stated out floating, but gradually sank. I assume this is them taking up water.
Drained in a colander.

Dropped them into hot oil, and they sank to the bottom like real chips; potatoes, that is.
Some time later they floated to the surface, again like real chips. I assume this is the water coming out again.
I then fished them out and let the oil heat up again, and dropped them back in to brown.

I've tested one and it is much softer and more like chip shop chips.
So I think parboiling is the way to go.

Just letting them cool a bit, and at the same time heating a Lidl protein roll in the oven to try and make a genuine low carb chip buttie. Brown sauce or not? Only a little has only a little carbs....

I may be on my way to a pop up food stall with low carbohydrate snacks :-)
 
LittleGreyCat said:
The testing continues.

This time I parboiled chunky chips in salted water for 10 minutes.
They stated out floating, but gradually sank. I assume this is them taking up water.
Drained in a colander.

Dropped them into hot oil, and they sank to the bottom like real chips; potatoes, that is.
Some time later they floated to the surface, again like real chips. I assume this is the water coming out again.
I then fished them out and let the oil heat up again, and dropped them back in to brown.

I've tested one and it is much softer and more like chip shop chips.
So I think parboiling is the way to go.

Just letting them cool a bit, and at the same time heating a Lidl protein roll in the oven to try and make a genuine low carb chip buttie. Brown sauce or not? Only a little has only a little carbs....

I may be on my way to a pop up food stall with low carbohydrate snacks :-)
Click to expand...

Brilliant!!
 
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