Vital Veg, organic farm, celeriac

Celeriac Oven Chips

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

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.

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.

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, in a 210C oven.

Main Ingredient Tags: