Last week I bought another celeriac (also known as celery root). Had I known about this ugly little gem when I was on the anti-candida diet, it would have gotten me through the days I craved French fries! Unlike other root vegetables, which store a large amount of starch, celery root is only about 5-6% starch by weight. You can visit Wikipedia for more tidbits on this often overlooked veggie. The last time I prepared celeriac was in a stir-fry. This time I gave fries a go. The flavor was lovely and mild. Dipped in a little catsup and I had my taste buds fooled into thinking they were French fried potatoes!
Use a sharp knife to remove the base and top from the celeriac so it sits flat. To peel, cut down the side, close to the skin, being careful not to remove too much flesh. Slice root into 1/4-1/2" fries.
Deep fry in 1-2" of oil (I used Grapeseed) that has been heated to 350˚F. Brown and transfer to plate lined with paper towels. Salt to taste while still warm.