Celeriac and Turnip Fries
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
Seasonal fact: because root vegetables store pretty well, you can still get British grown celeriac, turnips, carrots and onions in March.
Peel the celeriac and turnips and slice in rectangular shape (chips-style).
Boil for 3 minutes and drain.
Heat plenty of sunflower oil to fry the vegetables in batches.
Deep fry each batch for around 3-4 minutes and drain on kitchen paper.
Serve with the Plamil mayonnaise, roast potatoes and the spelt cutlets or a vegetarian or vegan meat replacement of choice (I have used a Quorn pie)
It really looks like chips, but of course these are a whole lot heatlhier! Maybe you could even fool the kids!
Special DietsWhen using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy.
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