Veggie Fries!
3 mins read

Veggie Fries!

If you’re like most moms, you often find it a struggle to get your kids to eat their veggies.  We can completely relate to having picky palated kids and understand the struggle! That’s one of the reasons why we wrote The Nutrition Twins’ Veggie Cure — we wanted to make sure we had delicious and easy recipes including kid-approved ones to help you get the nutrients into your kids, without the fight!  (After knowing the science behind veggies and because we’ve witnessed them help our clients to do everything from lose weight, beat bloat and stress, to boost their bone health and their energy—and even help their skin to glow, we couldn’t resist writing our book, which tells you which veggies work for what goal you have, why they work –and then we give you corresponding recipes.)

So as you can imagine, our clients and our friends always ask for easy and delish things they can do with veggies so that they can get their kids to eat more. We always recommend a sure-fire crowd pleaser — veggie chips or fries!

So the other day, our friend Jeane Burton, who just happens to grow her own food in her back yard (love that!) in Utah– asked us this question, we couldn’t wait to see which veggie fry she whipped up.

Jeane used Celery Root! Jeane’s Celery Root Fries look so delish, we just had to share them with you. Thanks Jeane! (You can also try this recipe with turnips or parsnips—or any veggie!)

Say hello to a snack you’ll love too–since they’re only 45-50 Calories per entire cup!

Here’s what Jeane did:
She cut them and shaped them and peeled off all of the outside bark very well. She sliced them into fry size pieces, and then blanched (threw them in boiling water to preserve the color) them for two minutes. She said this step isn’t necessarily necessary so if you skip it, the cooking time will probably be a bit longer.

Next, she spritzed them with just a tiny bit of olive oil, rosemary, Parmesan cheese, and garlic. She placed in the 425° oven onto lightly sprayed cookie sheet. They were done in about 15 to 20 minutes. She noticed they crisped up a bit more after coming out–which some people may love!

This picture below is after blanching them and adding the spices but before baking.


The featured image is a picture of the fries on the cookie sheet after I took them out of the oven.  Jeane said she can see herself using celery root again in the future.  It has a very smooth texture and reminded her a bit like a mild parsnip taste.

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