Recipes
Smoky baked celeriac chips with Thousand Island sauce
Lemon juice in the tangy mayonnaise dressing cuts through the warm, smoky flavour of the paprika-coated celeriac
Lemon juice in the tangy mayonnaise dressing cuts through the warm, smoky flavour of the paprika-coated celeriac
(15 votes)
Cook: 40 Mins
Serves: 4
Price: 50p per serving
Nutritional Information
Each 288g serving contains
Energy
795kj
190kcal
795kj
190kcal
10%
Fat
12.7g
12.7g
Med
18%
18%
Saturates
0.9g
0.9g
Low
5%
5%
Sugars
6.6g
6.6g
Low
7%
7%
Salt
1.04g
1.04g
Med
17%
17%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
276kj/66kcal
Typical energy values per 100g:
276kj/66kcal
Ingredients
6tbsp Asda Light Mayonnaise
1tbsp tomato ketchup
½tsp Worcestershire sauce
1tbsp lemon juice
1kg celeriac
2tbsp rapeseed oil
1tbsp smoked paprika
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
To make the Thousand Island dip, mix together the mayonnaise, ketchup, Worcestershire sauce and lemon juice in a small bowl until thoroughly combined.
3
Carefully peel the celeriac and cut into medium-thick chips. Put in a large bowl and add the rapeseed oil and smoked paprika. Toss together until the chips are evenly coated.
4
Arrange the celeriac chips in a single layer on a baking tray. Cook in the oven for 30-35 mins until golden and turning slightly brown at the edges. Serve in a pot lined with baking paper (or on a dish, if preferred), with the Thousand Island sauce on the side for dipping.