How about a low-carb, low calorie alternative to the usual chips? Eating healthy just got easier (and tastier!) with Septembre Shewring's (@a.bunch.of.carrots) biltong loaded celeriac fries recipe. Septembre says, "Biltong is one of my all time favorite snacks & absolutely perfect for my keto diet."
Adding biltong to any meal is such a good call to up the protein and the flavour.
For a full list of recipes, check out our biltong recipe guide.
Prep time: 20 mins
Cook time: 20 mins
Serves 2
Ingredients:
- 1 large celeriac, peeled & cut into fries
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp tomato puree
- 300ml beef stock
- 1 tsp oregano
- A handful of cherry tomatoes, quartered
- 1 pack of Ember original biltong
- 6 tbsp olive oil
- 1/2 small packet of coriander, chopped
- 1/2 small packet of parsley, chopped
- 1/2 green chilli, deseeded & finely chopped
- 1 small red onion, finely chopped
- 1 tbsp white wine vinegar
- Cheese (as much as you want), grated
Instructions:
- Preheat your oven to 220c / 200c fan
- To make the biltong ragu, heat 1 tbsp of olive oil in a pan over a medium heat & sweat the onion until soft & translucent. Add 1/3 of the garlic, cook for 1 minute, add the tomato puree & cook for a minute more. Pour in the beef stock with the oregano and tomatoes, simmer to reduce to the consistency of your liking. Check the seasoning & at the last minute stir in the biltong to just heat through
- Toss the celeriac fries in 2 tbsp of olive oil, season & roast for about 20 minutes until golden
- To make the chimichurri, put the herbs, red onion, chilli and remaining garlic in a bowl. Add the remaining olive oil & white wine vinegar, stir. Now taste & amend to your liking if needed
- Take the fries out the oven. Sprinkle with half the cheese, pour over the ragu and top with the remaining cheese. Bake for a further 5 minutes until the cheese is melted & golden
- Spoon over the chimichurri to serve
