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Cook:35 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 81
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fat 6g
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saturates 1g
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carbs 4g
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sugars 0g
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fibre 6g
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protein 2g
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salt 0.63g
Ingredients
- 2 large celeriac (1.3kg/3lb total weight)
- 3-4 tbsp groundnut or vegetable oil
- 1 tbsp mild curry powder
Method
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, so put them in the 230C/ gas 8/fan 210C oven with the crowns or legs depending on how long you're cooking the 'Two-part pheasant' (allow for the birds' resting time).
