Root Veggie Fries with Fennel Pollen Salt

Recipe Author: Shelley Bowerman

Have you smelled fennel pollen yet? The sweet, buttery fragrance is breathtaking. What better way to use something grown and preserved in the summer to get us through the chilly, gloomy winter?

Category: Snacks

Preparation Time: 20 minutes  

Cook Time: 30 minutes  

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 (use Moondog's Fennel Pollen Salt Blend)

Directions:

1. Preheat the Oven:  

   Preheat oven to 350°F.

2. Prepare the Celeriac:  

   In a large bowl, combine the olive oil and grated garlic. Mix well. Add the celeriac batons and stir to evenly coat them with garlic oil. Sprinkle in the salt and mix well to distribute.

3. Arrange the Fries:  

   Lay the fries on a parchment-lined sheet tray with a little space between each one. Avoid crowding to ensure they roast instead of steam. Use two sheet trays if needed.

4. Roast the Fries:  

   Roast for 15 minutes, then increase the heat to 425°F. Continue roasting until they turn golden and crisp, about 10 minutes later.

5. Finish and Serve:  

   Sprinkle the hot fries with fennel pollen salt and serve with your favorite dipping sauce.