Holy guacamole! This is one serious delicious pair!
If you haven’t tried celeriac before, grab your keys right now and head to the grocery store or farmers market! This ugly little veggie has some serious deliciousness going on … Similar taste to a turnip but a whole lot more!
Celeriac is very versatile, you can roast it, grill it, add it to a baked dinner or mix it into a soup, whichever way you decided to enjoy it, the humble celeriac will bring a grounding earthiness to your meal. If you are trying it for the first time I can highly recommend his recipe!
This recipe is Gluten free, Dairy free, Soy free, Wheat free, Vegan, Paleo, Sugar free
I N G R E D I E N T S
1 whole beautiful celeriac
2 sprigs of fresh rosemary
A generous pinch of rock salt
Good quality olive oil (or coconut oil if preferred)
1 ripe avocado
Juice from 1/2-1 lemon
Pinch of salt
M E T H O D
1. Using a shape knife, cut the celeriac into your desired chip shape. Place into a large mixing bowl and coat in oil, rosemary, and salt.
2. Using your hands, mix well and place on a lined baking tray in the oven at 180 degrees for 10-20 minutes, until golden (cooking time will depend on your chip size)
3. While chips are in the oven, use a fork to mash the avocado with salt and lemon juice, set aside until ready.
4. Once chips are golden and delicious, remove from oven and allow to cool slightly (I know it’s hard to wait!) serve with the guacamole and enjoy!
Health and happiness,