Parsley Parm Celeriac Fries with Rosemary Aioli

Celeriac Fries Ingredients:

• Celeriac Fries Ingredients:

  • 2 celery root (celeriac) bulbs, washed and cut into frie form  

  • ¼ cup avocado oil

  • Sea salt and freshly ground peppercorns

  • 1 small bulb of garlic (yes that’s right, an entire bulb), crushed

  • 3/4 cup fresh parmesan cheese, grated

  • ¼ cup fresh parsley, chopped

  
  

  Rosemary Aioli Ingredients:

  • 2 Tbsp fresh rosemary, chopped super finely

  • 1 cup mayonnaise or greek yogurt 

  • 1 Tbsp lemon juice

  • 1 Tbsp apple cider vinegar

  
  

  Directions:

  1. For the Prep- Peel, clean, cut, chop, crush, and shred everything first. Preheat oven to 425℉. Line a large baking sheet (or 2 small ones) with parchment paper.

  2. For the Making of the Fries- Spread the celery root evenly on the baking sheet(s). Drizzle with the oil and sprinkle with salt and pepper. Let them cook for 10-15 minutes then give them a flip. Let them cook for another 10 minutes or until mostly tender when poked with a fork.

  3. For the toppings-  Meanwhile combine the garlic (setting aside 2 Tbsp for the aioli), parm, and parsley in a small bowl and mix together. Toss them on the fries and coat them evenly. Let them cook for another 5-8 minutes or until the cheese is sufficiently melted, maybe even browning a bit. Add more salt and pepper according to your preference.

  4. For the Making of the Aioli- Mix the aioli ingredients together including the garlic you set aside from the fries. Add salt to taste.

  5.  For the Enjoying of the Dish-  These will be happy to be an appy or stoked as a side dish. Hot out of the oven is great but, if you somehow have leftovers for the day after they’re made, you won’t be sad about it. 

  6. Full Disclosure- You may have garlic breath for up to 3 days.