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Saturday, 11 June 2011

Great Grub Celeriac.

 
Celeriac is one of the lowcarb mega stars. Much tastier than potatoes, lowcarb and unlike other root vegetables, which store a large amount of starch, celery root is only about 5-6% starch by weight. Collins Gem calorie counter states flesh only boiled 1.9 grams of carb per 100 grams.

Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel. Celeriac has a celery flavour, and is often used as a flavouring in soups and stews; it can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes. It can be roasted like a potato, giving it a crispy edge.

Celeriac is not available in some supermarkets. I get mine from Waitrose who sell two types ordinary and organic. Ordinary £1.79 per kilo.
 
Celeriac Dauphinoise
1 celeriac
300ml double cream
100 grams mature cheddar cheese, grated
Dried mixed herbs, salt and pepper to taste.
Optional 2 cloves garlic


Cut the celeriac into quarters then peel. Slice the celeriac into 5 mm thick pieces. Place a layer in a baking dish and add some double cream and dried herbs, salt and pepper. Continue layering up. Place in a hot oven 200 centigrade and cook for 40-45 minutes. Remove from oven and add a layer of grated cheddar cheese. Place back in oven and cook until cheese is golden brown. Serves 4

One of my favourite foods this dish goes with anything, meat, fish and even tastes great warmed up for breakfast with a couple of poached eggs and some mushrooms, or try with some kippers, great grub at anytime for sure and won’t raise BG.


  





Eddie

3 comments:

Anonymous said...

Eddie I agree with you celeriac is tastier than potatoes (and we don't need them). I sometimes add a few leeks with my celeriac.The nice thing is if you don't manage to eat them all in one sitting they keep great in the fridge for use the next day.

Sarah

lummy burgess said...

I love celeriac - it fulfills so many 'needs' I can cook it as chips, bake it 'au gratin' and as a breakfast food - hash browns or as bubble and squeak-ish, it's fab! In soups - there's another idea. Another big bonus is, it looks like an Ood!!!

Anonymous said...

I will give you a great recipe from Romania - Celeriac salad. You need:
1 celeriac
300 g chicken breast boiled
200 g mayonnaise
3 cloves garlic
salt, pepper to taste
(the quantities may vary)
Grate the celeriac, grind the garlic and mix in the mayonnaise. Add the chicken, the salt and the pepper, mix well and refrigerate for 1 hour.
Enjoy, it's delicious.