Recipe: Paleo Potatoes (SCD/GAPS)


Aug 05
Paleo Potatoes, celeriac fries

I love with celeriac or celery root. It’s the ugly duckling of grain free cuisine. This recipe for Paleo Potatoes has that starchy feel of a comfort food!

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.

Celeriac or Celery Root

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. Celeriac has a low glycemic index rating and is less starchy than other root vegetables such as turnip or rutabaga.

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.

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

Paleo Potatoes


Recipe: Paleo Potatoes (SCD/GAPS)

Paleo Potatoes, celeriac fries
  • Author: Dr. Jill
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes



  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 375º F for approximately 40 – 50 minutes or until soft and browned, turning them every 8 minutes or so
  11. Serve warm

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