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Baked Celery Root Fries with Garlic Aioli

COOK TIME
40 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(32)
Baked Celery Root Fries with Garlic Aioli
Lauren Salkeld
COOK TIME
40 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(32)

Ingredients

  • 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
  • Chef notes

    A few simple steps can turn knobby celery root into crispy, oven-baked fries.

    Preparation

    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.