It’s a football day, so we wanted to try a new take on a meal with Buffalo wing sauce. For this particular side, we wanted to combine Celery (traditional side for wings) and French Fries (traditional side for Buffalo chicken tenders), so we figured we’d take a shot at making fries from Celery Root! We are happy to report that it worked! These have a milder/sweeter taste than celery as well as an earthier/punchier taste and lower carbs/calories than fries. Add in that they’re quick and easy to make, and you’ve got a solid side dish.
We served these with Chickpea Buffalo Tenders (we’re still working on the recipe for that, so it will be posted at a future date after a few more iterations), but they would go very well as a side for Buffalo chicken tenders, Buffalo chicken sandwiches, or even turkey burgers (playing off Thanksgiving tastes).
Time: 20 Minutes
Ingredients:
- Celery Root (1 celery root makes about 4 servings)
- Salt
Method:
- Rinse off your Celery Root.
- Slice it in half longways (carefully), and then cut each half into two wedges.
- Using a potato peeler, peel your celery root quarters, and then cut the slices into fry shaped pieces.
- Heat a large cast iron pan (we’re using a Dutch oven), and add some oil.
- When the oil is hot, add your celery root slices.
- Cook, stirring occasionally until they start to brown a little and soften.
- Sprinkle a little salt on top after they’re cooked.
- Plate, devour, and enjoy!
