Herbed Celery Root Fries with Lemon Aioli

Serves 2

Celery root—also called celeriac—is a root vegetable that has an incredibly homely exterior—gnarly brown skin with straggly roots. But it has a wonderfully crisp, juicy texture and flavor that’s a mild mix of celery and parsley. It can be shredded and eaten as a salad or cooked—as it is here.

Prep: 20 minutes

Roast: 25 minutes

Total: 45 minutes

• 1 celery root without top (1 pound)
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons fines herbes, Whole30-compliant Italian seasoning, or herbes de Provence
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup Whole30-compliant mayonnaise or Basic Mayonnaise
• ½ teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced

Preheat the oven to 450°F.

Use a small sharp knife or a vegetable peeler to remove the tough skin from the celery root. Cut the root into ½-inch-thick fries. Place the fries in a large bowl, drizzle with the olive oil, and sprinkle with the fines herbes, salt, and black pepper. Toss to coat.

Place the fries in an even layer on a large baking sheet. Roast, stirring once, until tender and golden, about 25 minutes.

Meanwhile, for the aioli, combine the mayonnaise, lemon zest and juice, and garlic in a small bowl. Serve the fries immediately with the aioli.