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F
abulous Functional Foods
 

The following is one in an ongoing series of columns entitled Fabulous Functional Foods by Chef Oscar Umahro Cadogan . View all columns in series
The following recipe addresses the special diet considerations for: dairy-free; gluten-free; low fat; low glycemic index; vegan; vegetarian; anti-cancer; cardiovascular disease; diabetes; inflammatory bowel diseases

A minor revelation to those who cannot eat French fries but also cannot do without them. Compared to French fries, they have a much lower glycemic index, contain less fat, and no transfatty acids. The fries can be prepared up to 24 hours in advance so that one only has to bake them before eating. Blanch, cool, and dry the fries and keep them in the refrigerator until they are to be baked.

  • 1 large celeriac, also called celery root, or 2 small, (approx. 2-1/4 lbs/1 kg), pared and sliced into thin sticks 2-1/2x1/2x1/2 inches (5x1x1 cm)
  • 2 tbs extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Cooking Instructions
1) Fill a one quart (1L) pot 1/2 with water, bring to a boil, and add a pinch of sea salt. Fill a large bowl 2/3 with ice-cold water. Blanch the celeriac fries for exactly 2 minutes in the boiling water, drain in a colander, and immediately transfer the fries to the bowl with ice-cold water. Leave to cool for at least 10 minutes.
2) Drain the celeriac fries, transfer to a small bowl, add extra virgin olive oil, and turn until the fries are completely covered in the oil.
3) Arrange the fries in a single layer on a baking tray covered with baking paper (also called parchment paper), sprinkle with sea salt and freshly ground black pepper. Place pan in the middle of the over, and broil for 15-20 minutes until the fries are golden and slightly crispy on the outside. Remember to turn the fries over occasionally, so that they're cooked evenly on the outside. Serve the celeriac fries immediately, while still hot.


Note: Measurements are provided in both U.S. and European/metric units.
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About The Author
Oscar Umahro Cadogan started working with food after suffering from serious GI dysbiosis and delayed allergic reactions to numerous foods for several years. At the brink of getting full-blown inflammatory bowel disease, he managed to turn his life around using ideas at the heart of integrated/complementary medicine. A thorough regimen of dietary changes, botanicals, I-V......more
 
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