Celery Root Potato And Leek Home Fries Recipes

AIR FRYER CELERY ROOT FRIES

Steps:

• Put celery root in a bowl. Pour in water and lime juice. Mix and let sit for 20 minutes.
• Preheat the air fryer to 400 degrees F (200 degrees C).
• Make the mayo sauce. Mix together vegan mayonnaise, mustard, and horseradish powder. Keep covered in the refrigerator until needed.
• Drain the celery root sticks, dry, and place back into a bowl. Drizzle oil over the fries and season with salt and pepper. Toss to coat evenly.
• Add celery root to the air fryer basket. Cook, checking for doneness halfway through, about 10 minutes. Shake the basket and continue cooking until fries are crisp and browned, about 8 minutes more.
• Serve fries immediately with vegan mayo on the side.

BAKED CELERY ROOT FRIES

Steps:

• Preheat the oven to 225 degrees F (99 degrees C). Line a large baking sheet with aluminum foil and place in the oven to preheat.
• Place celeriac in a bowl; drizzle olive oil over and season with salt and black pepper. Toss fries to coat evenly.
• Remove baking sheet from the hot oven. Transfer fries to the baking sheet in a single layer with some space between them.
• Bake in the preheated oven for 20 minutes.
• While fries bake, combine tomato paste, tomato sauce, apple cider vinegar, harissa, brown rice syrup, coriander, garlic powder, onion powder, and sea salt in a small bowl. Stir to combine until smooth. Add water, 1/4 teaspoon at a time until desired consistency. Set ketchup aside.
• Remove fries from oven and increase oven temperature to 450 degrees F (230 degrees C). Flip fries and return baking sheet to the hot oven. Bake until crispy, about 15 minutes more.
• Serve celery root fries with harissa ketchup.

POTATO & CELERY ROOT GRATIN WITH LEEKS

Steps:

• Preheat oven to 350°F. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.
• Melt 1 tablespoon butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes. Transfer to a small bowl and set aside.
• Butter a 3-quart gratin dish with remaining 1 tablespoon butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 teaspoon thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.
• Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent with foil and rewarm in a 300° oven until hot, about 20 minutes.

CELERY ROOT OVEN FRIES

Steps:

• Pre heat oven to 425.
• Clean, peel and cut celery root into fry size (approximately 1/4" x 1/4" x 2").
• In a large bowl mix olive oil and Cajun seasoning; add celery root and toss till well coated.
• Bake 30 to 40 minutes flipping ever 10 to 15 minutes to prevent burning on the bottom and promote even cooking.
• Enjoy while hot.