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 one published figure, twelve to fourteen minutes for 1.5cm cubes with no state named, sits between a carrot and a potato, which is about where it belongs.
Cooking pages
- Celeriac cubes — Fresh celeriac in 1.5cm cubes gets fourteen to sixteen minutes at 200°C in one manufacturer's chart; its chart for another machine names no state.
This page gives no cooking answer of its own. A food does not have one — a cut, at a thickness, in a state, at a loading, in a particular appliance does. Any figure mentioned above is one manufacturer’s, and the page for the cut says which machine, quantity and state it was printed for, or that the manufacturer named no state.