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Baked Celery Root Fries with Garlic Aioli
Baked Celery Root Fries with Garlic Aioli
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    • 5 fresh rosemary sprigs
    • Salt
    • Pepper
    • 2 tablespoon extra-virgin olive oil
  • Garlic Aioli

    • 2 garlic cloves
    • 1 teaspoon lemon juice, plus more to taste
    • 1/8 teaspoon salt
    • 1 large egg, plus 1 large egg yolk
    • 3/4 cup extra-virgin olive oil


Preheat the oven to 450 degree F. On a large rimmed baking sheet, toss the celery root with the rosemary sprigs and 2 tablespoons of the olive oil. Season to taste with salt and pepper. Roast, tossing occasionally, until golden brown, 30 to 40 minutes.

In a food processor or blender, combine the garlic, lemon juice and 1/8 teaspoon salt and pulse several times. Let sit for 1 minute then add the egg and egg yolk and blend until combined. With the food processor or blender running, add the remaining 3/4 cup olive oil in a slow, steady stream. Season to taste with salt and pepper and more lemon juice, if necessary. If you want to make a spicy mayo, add in a little Sriracha of canned chipotle peppers.

Serve the celery root fries hot with the aioli for dipping.