Celery Root Fries

Potatoes are a nightshade, so this fry is built around celeriac instead, the knobby root that roasts up golden and savory and gives you something to dip and crunch on. 3 ingredients, almost no prep. This is one of the simplest, most broadly tolerated sides in the whole AIP world.

Celery root brings fiber and a range of plant compounds that help feed a healthier gut community, the slow internal work that matters during recovery. It is also genuinely low-FODMAP and low-histamine, which makes it a friend to a lot of sensitive systems at once.

Find celeriac more easily in fall and winter, at a specialty store or a farmers market. It is not pretty before you peel it, and it does not need to be. Roasted and salted, it earns its place on the plate.

Ingredients

• 1 large celeriac (celery root), peeled
• 1 tablespoon coconut oil, melted
• 1/2 teaspoon sea salt

Note on swaps: every ingredient here is AIP Core compliant as written. No substitutions needed.

Method

• Heat your oven to 400 F and line a baking sheet.
• Cut the peeled celeriac into fry-shaped sticks, as even as you can make them.
• Toss the sticks with the melted coconut oil and salt until coated, then spread them out in a single layer on the sheet.
• Bake 40 to 45 minutes, flipping the fries halfway through, until they are golden and tender inside.

Air fryer variation

Toss the celeriac sticks with the oil and salt the same way, then cook in the air fryer at about 400 F for roughly 15 to 20 minutes, shaking the basket once or twice for even browning (verify - untested conversion). Work in batches so the basket is not crowded, which is what keeps them crisp rather than steamed.

*Adapted from acleanplate.com*