Preheat the oven to 200 °C (180 °C fan) and get a baking tray ready. Peel the celeriac and cut it into even, chip-shaped sticks.
Toss the celeriac sticks with the olive oil, paprika and salt until well coated. Then spread them out in a single layer on the baking tray.
Bake the celeriac fries in the oven at 200 °C for 25–30 min, until soft and coloured at the edges. Turn them once halfway through so they cook more evenly.
Squeeze the lemon and peel the garlic. Blend the hemp seeds with the lemon juice, garlic, water and salt into a creamy dip.
Taste the hemp seed dip and adjust the lemon juice or salt if needed. If you like it runnier, add a little more water.
Serve the warm celeriac fries straight away with the hemp seed dip.
Good to know
If you like roasted veg, this recipe makes a nice change from classic chips. Savoury, creamy and pleasantly uncomplicated.
Swaps
Hemp seeds → cashews (mild creaminess, some protein and unsaturated fats) | Celeriac → parsnip (also contains fibre and potassium) | Olive oil → avocado oil (heat-stable, mainly unsaturated fats) | Paprika → cumin (spicy, with small amounts of plant compounds)
Allergens
The recipe is vegan and gluten-free, though hemp seeds can still cause reactions in sensitive people. For children, a mild version without much garlic is often nicer; during pregnancy the ingredients are normal as long as everything is fresh and handled hygienically. Contains: celery.
