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Root Veggie Fries with Fennel Pollen Salt

January 6, 2021 Gracie Schatz

Root Veggie Fries with Fennel Pollen Salt

It is a dreary time of year, one that is made brighter by the warmth, scents and flavors that can emerge from our kitchens. This recipes is from Shelley, who brilliantly combined the earthy, tender flavors of winter (celeriac) with the essence and fragrance of summer (fennel pollen!). You can use any root veggies to make these fries, parsnips, beets, rutabaga, but we love the way the celeriac gets creamy and the subtle celery flavor compliments the sweetness of the fennel pollen.

Root Veggie Fries with Fennel Pollen Salt

Rated 5.0 stars by 1 users

Category

Snacks

Servings

4

Prep Time

20 minutes

Cook Time

30 minutes

Have you smelled fennel pollen yet? Even processing it in our warehouse, we were transported back to the warm days of summer. The sweet, buttery fragrance is breathtaking. So what better alchemy can there be than to use something grown and preserved in the summer to get us through the chilly, gloomy winter??

Author:

Shelley Bowerman

Ingredients

3 large Celeriacs - about 2 lbs - peeled and sliced into 3"x1/2" batons
3 cloves garlic, peeled and grated with a microplane
3 Tbsp olive oil
2 tsp salt
Fennel Pollen Salt

Directions

Preheat oven to 350
In a large bowl, combine the olive oil and grated garlic. Mix well. Add the batons of celeriac and stir to evenly coat them with garlic oil. Sprinkle in the salt and mix well to distribute.
Lay the fries on a parchment lined sheet tray with a little space between each one, crowding will cause them to steam instead of roast, so make sure to spread them out. You can use two sheet trays if you need to.
Roast for 15 minutes and increase heat to 425. Remove them from the oven when they turn golden and crisp, about 10 minutes later.
Sprinkle the hot fries with our fennel pollen salt blend and dip them in whatever the heck you like!

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