Eating a variety of DIFFERENT vegetables (daily), as well as what’s in season, is important for supporting gut microbe diversity.
Feeding the different types of bacteria that live in your gut has the power to positively affect your immunity, nutrient absorption, mental health and energy.
Celeriac is in season at the moment, so why not try it baked as chips? They’re a great source of Vitamin K, an essential nutrient for blood and bone health (think reduced stress fractures!).
For a lower-carb alternative to potato, try Stephanie’s Baked Celeriac Chips and see what you think! You could even cook half potato and half celeriac next time dinner calls for chips.
(Note: celeriac tastes slightly of celery, but nutty, sweet and very unique).
1 tsp dried rosemary
1 tsp garlic powder
1/2 tsp sea salt
Freshly ground pepper to taste
2 tsp olive oil
1 tbsp fine polenta/cornmeal (optional, but gives a nice crunchy coating!)
Preheat oven to 220C.
Peel, wash and cut celeriac into 1cm chips and put in a large bowl.
Add the rest of the ingredients and coat thoroughly.
Roast on a baking tray lined with baking paper, until golden brown and cooked through (about 30 minutes), turning halfway through cooking time.
Serve with your favourite dips such as guacamole, hummus or salsa.