Your Veggie Cure! Veggie Fries—Featuring Celery Root Fries!

  August 3, 2014  |    Blog>Recipes

Jeane_veggie_chips_after_cooking

Your Veggie Cure! Veggie Fries—Featuring Celery Root Fries!

 

By now you know we love all things veggies—and we consider them nature’s medicine cabinet. There really is a Veggie prescription for whatever you are hoping to do with your health or beauty. That’s why we wrote The Nutrition Twins’ Veggie Cure — we know the science behind veggies and because we’ve witnessed them help our clients to do everything from lose weight, beat bloat and stress, to boost their bone health and their energy—and even help their skin to glow, we couldn’t resist writing our book, which tells you which veggies work for what goal you have, why they work –and then we give you corresponding recipes.

OUR LATEST VIDEOS

 

So as you can imagine, our clients and our friends always ask for easy and delish things they can do with veggies so that they can consume more. We always recommend a sure-fire crowd pleaser — veggie chips or fries!  Like our Skinny Zucchini Fries!
So the other day, our friend Jeane Burton, who just happens to grow her own food in her back yard (love that!) in Utah– asked us this question, we couldn’t wait to see which veggie fry she whipped up.
Jeane used Celery Root! Jeane’s Celery Root Fries look so delish, we just had to share them with you. Thanks Jeane! (You can also try this recipe with turnips or parsnips—or any veggie!)

 

Here’s what Jeane did:
I cut them and shaped them and peeled off all of the outside bark very well. I sliced them into fry size pieces, and then blanched (threw them in boiling water to preserve the color) them for two minutes. She said this step isn’t necessarily necessary so if you skip it, the cooking time will probably be a bit longer.

 

Next, I spritzed them with just a tiny bit of olive oil, rosemary, Parmesan cheese, and garlic. I placed in the 425° oven onto lightly sprayed cookie sheet. They were done in about 15 to 20 minutes. I noticed they crisped up a bit more after coming out–which some people may love!

 

This picture below is after blanching them and adding the spices but before baking.

Jeane_veggie_chips_before_cooking

Below is a picture of the fries on the cookie sheet after I took them out of the oven.

I can see myself using celery root again in the future. It has a very smooth texture and would be really good in the soup. Reminded me a little bit of a mild parsnip in taste.

Jeane_veggie_chips_after_cookingSay Hello To 45- 50 Calorie Fries! For an entire cup!

Your Veggie Cure! Veggie Fries—Featuring Celery Root Fries!
 
Cook time
Total time
 
Serves: 1-2
Ingredients
  • Celery Root (or any veggie of your choice)
  • Olive oil in a spray container
  • Optional for sprinkling:
  • Rosemary
  • Parmesan
  • Garlic
Instructions
  1. Here’s what Jeane did:
  2. I cut them and shaped them and peeled off all of the outside bark very well. I sliced them into fry size pieces, and then blanched (threw them in boiling water to preserve the color) them for two minutes. She said this step isn’t necessarily necessary so if you skip it, the cooking time will probably be a bit longer.
  3. Next, I spritzed them with just a tiny bit of olive oil, rosemary, Parmesan cheese, and garlic. I placed in the 425° oven onto lightly sprayed cookie sheet. They were done in about 15 to 20 minutes. I noticed they crisped up a bit more after coming out- which some people may love!
Nutrition Information
Serving size: 1 cup Calories: 40-50 Calories Fiber: 1 Protein: 1

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: