Ok, so not your standard chip – these are made from Celeriac, sometimes called celery root or knob celery. It’s an odd looking root vegetable that someone recently mentioned, looks a bit like a brain! It has a taste similar to regular celery stalks, and can be enjoyed in the same ways as most root vegetables.
- Compared to other root vegetables, such as potatoes and carrots, celeriac is very low in calories, as it is only 5-6% starch by weight. It can therefore be used in place of other starchy root vegetables to cut down on calories, or as a carb option for people with diabetes.
- Celeriac is very good source of vitamin K. 100 g root provides about 34% of recommended daily intake. Vitamin-K improves bone health.
- It is full of fiber too, helping to keep those bowel movements regular, and it also helps to regulate the absorption of nutrients. Very useful in dampening down hunger pangs!
Ingredients (serves 4)
- 1 celeriac
- 2 to 3 tablespoons of olive oil or melted coconut oil (coconut oil helps kill yeast infections)
- 1 tablespoon of mild curry powder
- Chop the celeriac vegetable into thumb sizes pieces
- Bring salted water to the boil and blanch – boil rapidly uncovered for 1 to 2 minutes
- Drain and throw the vegetables back into the saucepan.
- Add the oil, curry powder and sea salt and toss well
- Spread over a large baking tray (leaving plenty of space between the chips) and cook for 30 to 35 minutes at 210c in a fan oven.