Recipe: Paleo Potatoes (SCD/GAPS)

August 5, 2012 · 24 comments

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I’m in love with celeriac or celery root. It’s the ugly duckling of grain free cuisine. For those not eating any grains or starches like potatoes, celery root is a fabulous alternative! While the outer skin may look knobby, gnarly and unappealing, the inner flesh is milky white, crisp and tasty.

Celery has been cultivated as an edible plant for thousands of years. During the Middle Ages, celeriac spread from the Mediterranean, into Northern Europe. Asian cooks also use the vegetable and the French have a number of uses for celeriac — in salads, soups, and other dishes as the main ingredient or a garnish.

Like celery, celeriac is an excellent source of vitamin K. It is also a very good source of fiber, a good source of vitamin C, potassium and phosphorus. Due to the fiber content, those who are just starting healing diets like SCD or GAPS should consider this an advanced food and wait to introduce it. Celeriac has a low glycemic index rating and is less starchy than other root vegetables such as turnip or rutabaga.

In this recipe, the fennel and onions add depth and flavor as well as texture to a fun vegetable side.

Paleo Potatoes

Ingredients

Equipment

Instructions

  1. With a potato brush scrub the celery root under running water to clean thoroughly
  2. With a sharp knife cut off all the ugly parts and the skin all around — save the pieces for soup stock
  3. Slice the root into steak fry size slices
  4. Arrange the slices in the baking pan
  5. Chop the onion and fennel (if using) into small pieces
  6. Sprinkle these on top of the sliced root
  7. Season with salt and pepper to taste
  8. Drip olive oil around the entire baking pan
  9. Using your hand mix the oil into the slices to thoroughly coat them
  10. Bake at 375 degree F for approximately 40 – 50 minutes or until soft and browned, turning them every 8 minutes or so
  11. Serve warm

This post is shared at: Slightly Indulgent Tuesday, Monday Mania, Barnyard Hop, My Meatless Monday, Traditional Tuesday, Traditional Tuesday Naptime, Hearth & Soul Hop, Tasty Tuesday 33, Whole Foods Wednesday, Real Food Wednesday, Sustainable Ways, Allergy Free Wednesday. Mommy Club, Gluten Free Wednesday, Healthy 2 Day, Cast Party Wednesday, Creative Juice Thursday, Paleo Potatoes, Keep it Real Thursday, Simple Lives Thursday, Eat Make Grow, Pennywise Platter, Freaky Friday, Fresh Bites Friday, Country Homemaker Hop, Foodie Friday, LHITS, Paleo Potatoes

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{ 21 comments… read them below or add one }

1 Mindy @ Too Many Jars in My Kitchen! August 5, 2012 at 11:11 pm

I’ve never had celeriac roots, but those look delicious! I bet they would taste amazing roasted in duck fat, too.

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2 Tressey August 6, 2012 at 9:18 am

I just recently starting making these “fries” and they are delicious. My kids say they taste better than regular fries. They can be sliced or cubed. Caution to your readers, getting hold of celeriac is hard as of late, at least in my area, Illinois. I try to plan to have them weekly, but sometimes they are not available, sad, sad, tummy : ). Great job opening the minds and mouths of many with such a great food option.

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3 Debbie @ Easy Natural Food August 6, 2012 at 12:22 pm

I love celeriac too, never thought of making fries, but that’s a great idea (especially since I recently found out I can no longer eat potatoes :(

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4 Lauren @ Empowered Sustenance August 6, 2012 at 3:41 pm

Wow–these certainly look just like french fries! I can’t wait to try this recipe. A SCD/GAPS legal version of “french fries” sounds to good to be true!

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5 Tracee August 6, 2012 at 5:20 pm

Hey, maybe I can get back into the good graces with my son by making these fries! He has been extremely resistant to the SCD diet.

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6 sheri slowey August 7, 2012 at 7:16 pm

yum. these look great. found your blog through Tasteful Tuesday link – so glad I did. Thanks for sharing.

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7 Michael August 9, 2012 at 4:48 am

I only just started eating paleo a couple of weeks ago, so I’m on the lookout for new recipes. Could you do something similar with sweet potatoes? If I remember correctly those are allowed in paleo aren’t they? I think I remember Robb Wolf talking about them (Not to name drop)

Funny how these fries look so much like the “real” things as well.

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8 Jill August 10, 2012 at 12:13 pm

Hi Michael,
Yes you could use sweet potato on Paleo — better yet, use butternut squash.

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9 Barb @ Frugal Local Kitchen August 9, 2012 at 1:23 pm

Hmmm, I never thought of using, or even trying celeriac root. Another veggie to add to my shopping list!

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10 Miz Helen August 9, 2012 at 1:25 pm

Just pinned your great recipe and thanks for sharing on Full Plate Thursday!
Miz Helen

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11 GiGi Eats Celebrities August 9, 2012 at 10:47 pm

Never tried CELERIC before but totally curious now! :) I always make “fries” with butternut squash, yum!

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12 Rachel @ Rediscovering the Kitchen August 10, 2012 at 2:18 pm

Great idea, thank you! Where do you find the celeriac?

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13 Jill August 10, 2012 at 4:27 pm

Hi Rachel,
I usually get mine at Whole Foods, but any good produce market should have it.

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14 Diane Balch August 10, 2012 at 9:02 pm

I’ve only had it as a slaw.. it is the ugliest thing. Can’t wait to try your fries. Thanks for sharing them on foodie friday.

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15 Adelina Priddis August 10, 2012 at 11:40 pm

I’ve never had celeriac root, but this looks like a great healthy alternative to fries!

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16 April @ The 21st Century Housewife August 12, 2012 at 7:47 am

Celeriac has such a wonderful flavour. I know I would enjoy it prepared this way!

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17 amber August 12, 2012 at 12:42 pm

Jill,

You are a superstar!!! I love your creativity This recipe is just amazing. I’m making tonight for dinner. Can’t wait. :-)

Hugs,
–Amber

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18 amber August 13, 2012 at 8:39 pm

This is great, Jill. I love roasted celeriac root, but never thought of making fries!

I’ve made these about three times already (since you posted). I can’t get enough. They are delicious and taste nearly identical to baked potato fries. Amazing! Thanks for such a great recipe. You rock lady!!

Notes:
I just make these super simple. A little grapeseed oil, salt, and garlic grans. Superb! :-)

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19 Jill August 13, 2012 at 9:21 pm

Hi Amber,
Thanks for the feedback — I’m so glad you like them! I like the idea of garlic — will try that next time! Now I’m always on a mission to find celeriac root!

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20 Laura @ Gluten Free Pantry August 14, 2012 at 9:04 pm

What a fabulous recipe without an ounce of guilt! I am featuring your dish this week on Allergy-Free Wednesdays :)

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21 Cindy (Vegetarian Mamma) August 17, 2012 at 9:12 am

Super easy and super yummy! I have some garden potatoes to use! Think I’ll be making this tonight! :) My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/
Thanks,
Cindy

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