Vegetables
Celeriac
Behaves like a drier potato, which is exactly what makes it good here.
What it does in fast-moving hot air
Celeriac is starchy like a potato but with markedly less water and no fine surface starch, so it dehydrates and browns faster than a potato cube of the same size while never becoming fluffy inside. The result is closer to a roasted chestnut than to a chip. Because there is less water to drive off, it also tolerates crowding better than most vegetables — the failure here is burning rather than steaming, which is the opposite of the usual problem.
Why the cut matters
Celeriac is the most under-used vegetable an air fryer handles well, and its published figure — twelve to fourteen minutes for 1.5cm cubes — sits between a carrot and a potato, which is about where it belongs.
Cooking pages
- Celeriac cubes — Twelve to fourteen minutes at 200°C for 1.5cm cubes.
There is deliberately no cooking time on this page. A food does not have one — a cut, at a thickness, in a state, at a loading, in a particular appliance does. That is what the pages above are for.