Baked potato wedges are a favorite cool-weather side, whether dipped in sour cream, topped with melted cheese, or garnished with freshly chopped herbs. But there's no reason to pack in the super-filling white potato starch when there's a lighter alternative in town. Celery root (celeriac) is totally underrated.
I'll admit, it's not the prettiest of vegetables with its knobbly, rough edges, but it has the perfect texture to replace potatoes. It's notably lighter and less dense than potatoes, but it carries a similar bite and hold and tastes like a less-intense version of celery with a hint of parsley. It's subtle and can be seasoned and cooked to suit any mood. For what it lacks in bold flavor, it makes up for with nutritional benefit. The root vegetable is a good source of fiber, potassium, vitamin C, and vitamin B6. Plus, it's pretty low in calories (just 40 calories per cup).
What You'll Need:
1 celery root
1 tablespoon extra-virgin olive oil
Salt and pepper (to taste)
1/2 tablespoon chopped parsley or chives
1 tablespoon of light sour cream or Greek yogurt (for dipping)
What To Do:
- Preheat the oven to 400 degrees and line a baking sheet with foil or parchment paper. (Easy clean up!)
- Remove the stem and peel the sides of the celery root to reveal the white flesh.
- Cut the peeled root into wedges, about 1/2 inch thick.
- In a small bowl, toss the wedges with olive oil, salt, and pepper.
- Arrange the wedges in a single layer on the baking sheet.
- Bake for 15 to 20 minutes, or until the tops have browned and the wedges are tender throughout. The time will vary depending on how thick your wedges are.
- Serve aside sour cream or yogurt and garnish with parsley or chives.
Pro Tip: Try customizing your seasoning for a different feel! Smoked paprika works wonderfully, as does chili powder or a flavored salt.