Celeriac fries from the air fryer

Name: Celeriac fries from the air fryer
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Yield: 4 servings
Ingredients: 800 g celeriac; 2 tbsp rapeseed oil; 1 tsp salt; pepper to taste; 1 tsp sweet paprika; 1 tsp dried thyme; 200 g herb quark

A German everyday recipe for the whole country: celeriac is cut into batons and cooked into savoury fries in the hot airflow. The sticks turn brown and crisp outside, stay soft inside and taste nutty and slightly sweet, far more robust than potato chips. Unlike potatoes, celeriac takes the higher heat, but it dries out more quickly while being kept warm and wants to go straight to the table.

⏱

Cook time

43 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

182 kcal

Calories

8 g

Protein

8 g

Fat

12 g

Carbs

Ingredients

For 4 servings

Estimated cost~€0.80 · ~€0.20/serving

Kitchen Tools

🍟

Ninja Air Fryer

ab €129 · Amazon

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* Affiliate links

Instructions

1
Peel the celeriac generously so that no woody patches are left, and cut the bulb first into slices one centimetre thick and then into batons one centimetre thick.
2
Toss the batons thoroughly in a bowl with the rapeseed oil, the salt, the pepper, the sweet paprika and the dried thyme until every side is thinly coated.
3
Preheat the air fryer to 190 °C. Celeriac is not a potato product and takes this heat without any trouble, while potato chips have to stay at 180 °C at most.
4
Put the batons into the basket in a single layer, spaced apart, and do not stack anything; the rest goes in for a second round, because a full basket steams instead of browning. Cook at 190 °C.
5
Pull the basket out and shake it vigorously so that the batons rearrange themselves, then finish cooking at 190 °C until the edges are brown and crisp.
6
Serve the celeriac fries at once with the herb quark as a dip, as they lose their crispness within a few minutes if kept warm.