Baked potato wedges are a favorite, whether dipped in sour cream, topped with melted cheese, or garnished with freshly chopped herbs. And celery root (celeriac) 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. With your fave toppings, you’ll never notice the difference.
- 1celery root, peeled, cut into wedges
- 1 tablespoon extra-virgin olive oil
- Light sour cream or Greek yogurt (for serving)
- 1/2 tablespoon chopped parsley or chives
- Preheat oven to 400 degrees and line a baking sheet with foil or parchment paper.
- In a small bowl, toss celery root with olive oil, salt, and pepper. Arrange wedges in a single layer on prepared baking sheet.
- Bake for 15 to 20 minutes, or until tops have browned and wedges are tender throughout.
- Serve with sour cream or yogurt and garnish with parsley or chives.