Seasonal fact: because root vegetables store pretty well, you can still get British grown celeriac, turnips, carrots and onions in March.

Preparation

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 Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy.

Celeriac and Turnip Fries

Celeriac and Turnip Fries

Ingredients

Vegan recipe
Vegetarian recipe
Gluten free recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy.


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