The 'loving'this week' posts are all about the little moments in your days and weeks that have tickled your heart.
This week, I have renewed my love affair with celeriac. We may be losing summer fruit, but with the change of season, we are gaining winter-appropriate vegetables.
I discovered celeriac last year, when I enjoyed it mashed and roasted. I may have eaten just a little too much in too short a period of time - a reliable way to cool one's affection for a food - but after a 6 month break from this rather ugly vegetable, I am happy to have it back in my life.
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| Celeriac, in all its beauty. |
The first step in renewing my affection? Celeriac fries. Oh, the beautiful simplicity of celeriac fries.
Making these is so simple there is no real need for a recipe. Heat your oven to medium-high, and then take one celeriac, cut off its top and bottom, peel the sides, and slice into thick (or thin) chunks. Line some baking trays with baking paper, lay out the celeriac slices, spray with some spray oil, season with paprika and salt (or to taste), and bake for 45 to 60 minutes.
I ate some plain, and then had the rest for lunch aside a mix of black eyed beans, carrot, red pepper, basil, and tomato salsa.
And I loved every mouthful.
What are you loving this week?
Celeriac is such an unfortunate looking vegetable but I do love the taste of it. Your celeriac fries look great! I'm loving recipe testing at the moment but it's leaving little time for me to keep up with my blog!
ReplyDeleteOoh, it does sound fun though! Hopefully when you've done it you'll have lots to then share on your blog? :)
DeleteNever tried celeriac - might have to add it to the 'try' list!
ReplyDeleteDefinitely do! I really like it and it's a lighter alternative to potato that works similarly.
DeleteI've really tried to like celeriac but it just tastes too much like celery for me! (And I can't stand celery.) Maybe turning it into fries wouldn't be so off-putting to me.
ReplyDeleteHmm...I'd say if there's a chance you'd like it, this could be it, but I couldn't promise good results if you're not a fan of the flavour! There is still some of that celery taste hiding underneath :S
DeleteI have never heard of celeriac! I'm not a celery fan either, but I love to try new things! I am loving the weather! I am also loving the beauty of moving forward. :)
ReplyDeleteMoving forward is definitely a beautiful thing - I'm so glad you're continuing on well :)
DeleteOh yum! I've done something similar, too.. and it is good with turnips as well! I think seasons are such a welcome because it heralds new foods I haven't seen in a while. Every spring, it becomes a love affair with asparagus. Not yet, because we've had snow even last week but hopefully the local stuff will start rolling into the markets soon enough. :)
ReplyDeleteOoh, I need to try it with turnips (turnips and I haven't had much of a love affair yet)! And you're right - seasons are a lovely marker of change in produce and routines. Enjoy your asparagus when it arrives :)
DeleteI've actually never had celeriac! I've seen it before...only a handful of times. I must agree...it is quite ugly ;)..but sounds like its glorious flavor makes up for it hehe. Hope you are doing well, Kari!
ReplyDeleteDefinitely ugly! But only on the outside ;)
DeleteYou too Min!
I have never heard of celeriac before. It looks really interesting and doesn't look very pretty. However, a lot of things that don't look pretty taste quite yummy!
ReplyDeleteTrue :) I think in the US it might sometimes be called celery root, if that helps?
DeleteI haven't had celeriac for ages - must buy some as it is quite a strangely alluring beast. Celeriac chips sounds interesting - got sylvia to eat 2 slices of celery tonight so maybe she would enjoy some of these chips
ReplyDeleteIf you got her to eat celery, I'd say you'd be in with a good chance with these chips!
DeleteOh I'm intrigued! Totally trying that! I don't appreciate that ugly vegetable enough ;)
ReplyDeleteIt needs a bit of extra attention as I'm sure it has terrible self-esteem ;)
DeleteHmmmm I wonder if I've ever head celeriac without even knowing it! It looks so funky and like something that Koreans would eat, hahaha. And in the first picture I thought those were pita chips! :P
ReplyDeleteNow I want pita chips!
DeleteI think it's sometimes called celeriac root, but if you ever see it fresh, it's outside appearance is quite distinctive.
Well, I'm glad to hear that it wasn't that you loved every mouthful but the second last one, which made you feel like crying. That would've been a worse story.
ReplyDeleteBahaha...more interesting though ;)
DeleteI've eaten this baby out, but still haven't played with it at home. I don't often see it enough to stay front and centre in my mind. Will see if I can keep repeating celeriac...celeriac...celeriac....
ReplyDelete(and thanks for linking up lovely :-))
I rarely see it at supermarkets (although I don't actively look) but it is a regular at my local farmer's markets over winter - perhaps you'd find it at your equivalent?
DeleteAnd thanks for hosting :)
I do like the change of season for the change in seasonal produce! I will be looking forward to slow cooker dinners with root vegetables. I do like the way you have made these fries without very much oil. So much nicer! ...and better for the waistline ;)
ReplyDeleteRoot vegetables do start to come in to their own at this time of year - enjoy your slow cooking :) And yes, these do tick a few more health boxes than commercial fries!
DeleteThese sound amazing!
ReplyDeleteThanks!
Deletei just given a small celery root, but the skin is a lil bit greeny..
ReplyDeletecan't wait to give this recipe a try...
I've never heard of celeriac. The fries look yummy though...and so easy to make. The black-eyed pea mixture also looks delicious.
ReplyDeleteThanks Colynn :) The black-eyed pea part of the dish was also very good.
DeleteHere on the other side of the world, we are still anticipating the first of our asparagus, and I will be planting some celery root - I want to make those fries when it is fall here!
ReplyDeleteEnjoy that asparagus when it comes!
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