Eosinophilic Esophagitis Friendly Maple & Celeriac Fries
Total time50 min
Prep time15 min
Cook time35 min
4.8(22)
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Learn more →Ingredients
4 servings
- 1 large celeriac (about 2 lb), peeled and cut into ½-inch sticks
- 2 tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
For the glaze
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp coconut aminos
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large bowl, toss the celeriac sticks with the olive oil, salt, turmeric, and ginger until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between the pieces so they roast rather than steam.
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