Celery Root French Fries

I am a serious potato addict! Mashed, baked, scalloped, roasted, hashed, chiped, and especially french fried. I love the potato in so many ways, but while eating low carb these guys are a wee bit too high on the GI so I need to refrain. Thus,  I’m forever looking for the perfect substitute. So far the best are simply fried green beans, but I also tried to make them from the ugliest vegetable in the market. The celery root.

They were ok, I don’t think I’d make them again. They were the texture of a dehydrated apple and I added cheyenne pepper for spice and over did it so they were super spicy. They satisfied my salty craving for french fries, so in that repsect I suppose they were a success.

Try em for yourself and let me know how they come out.

Here’s the tweaked version of Emril’s recipe.


* 2 pounds whole celery root, peeled, and cut into 2-inch by 1-inch batons
* Bacon drippings or melted butter
* Salt and pepper
* Oil, for frying
* 1/4 cup Parmesan


Lightly toss the celery root in bacon drippings or melted butter. In a large saute pan, heat the vegetable oil (I use a FryDaddy). When the oil is hot, add the celery root fries, carefully not to over- crowd the fries. Fry on one side until golden, about 2 to 3 minutes. Turn over and continue frying until done, about 2 to 3 minutes. Remove with a slotted spoon and place on a paper-lined plate. Adjust seasonings with salt and pepper. Garnish with the Parmesan.

Here’s another way to go about making them, baked instead of fried.

2 thoughts on “Celery Root French Fries”

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