Celery Root Fries with Roasted Tomato and Onion Dipping Sauce

Celery Root Fries on Foodie Underground

Celery root (also known as celeriac) is one of those things that I have never bought on my own. In fact, unless you have an all-time favorite celery root recipe – which is probably 0.2% of the population – I highly doubt you would ever look at the vegetable and think, “I’ll get that!” No, instead you say “what is that??”

That’s because celery root looks a little weird.

But that’s what makes it wonderful, because behind that facade of weirdness, it’s a very versatile root vegetable. You can often switch out for other root vegetables, like potato. Luckily, I got a celery root in my CSA box recently, and I’m now a convert.

While celery root is also commonly used in soups, I decided that it would be fun to roast into fries. Who doesn’t like homemade fries? “Fries” is of course a fancy word for “anything root vegetable that’s chopped and roasted.”

Earlier in the week I had made a roasted tomato and onion sauce. Yes, I had summer tomatoes to use up, and no, I refuse to call this ketchup, even if it’s served with fries. To be perfectly honest, it was intended to be more of a jam/chutney consistency. But I didn’t have time to roast the tomatoes long enough to dry them out, so sauce it was.

Note that if you roast the tomatoes at a slightly lower temperature, for a little bit longer, you can get a more spreadable consistency, making it perfect to pair with bread, crackers, etc.

Now, get yourself to the market and buy some celery root.

Celery Root Fries on Foodie Underground

Celery Root Fries


1 celery root

2 to 3 tablespoons olive oil

Black pepper

1 to 2 teaspoons ground cumin, optional


Preheat the oven to 400°F (200°C).

Peel the celery root and slice into long, thick strips. In a bowl, toss with olive oil, pepper and cumin.

Bake at 400°F (200°C) for 20 to 30 minutes, until fries are crispy and golden brown.

Let cool slightly, then stuff your face.

Roasted Tomato And Onion Sauce on Foodie Underground

Roasted Tomato and Onion Dipping Sauce


2 medium sized tomatoes

1 medium sized onion

2 to 3 tablespoons olive oil

Sprig of thyme

2 tablespoons balsamic vinegar

Black pepper to taste


Preheat the oven to 400°F (200°C).

Cut the tomatoes in half and place on an oiled baking sheet. Bake at 400°F (200°C) for about 20 to 30 minutes. They should be very soft.

While the tomatoes are baking, thinly slice the onion and sauté them in the olive oil with the sprig of thyme over low/medium heat. You want to cook them slowly, until they become translucent, about 20 minutes.

When the tomatoes are done, remove them from the oven, and let cool for a few minutes before cubing and adding to the onions. Add the balsamic vinegar and cook for 5 to 10 minutes. The tomatoes at this point should have broken down and made more of a sauce consistency.

Remove from heat and let cool. Using a food processor or an immersion blender, mix together until you get the desired consistency.

Store in an airtight container in the refrigerator.

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