Celeriac oven chips

Give oven chips a new twist – with a helping of celeriac

  • Cook:35 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 81
  • fat 6g
  • saturates 1g
  • carbs 4g
  • sugars 0g
  • fibre 6g
  • protein 2g
  • 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

  1. 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.

  2. 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.

  3. 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).