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Thursday, 5 January 2017

Baked Celeriac / Root Celery with Creamy Blue Cheese : Low Carb


This recipe suggestion shows a delicious low-carb snack, or appetizer, made from oven-baked celeriac /root celery. Just serve with a simple spinach salad and a wonderfully creamy blue cheese... yum!

Ingredients:
Serves Four
4g carb per serving

900 g celeriac / root celery
2 – 3 tablespoons olive oil
sea salt and pepper
100 g baby spinach
80 ml hazelnuts
3 tablespoons butter
100 g mushrooms
1 red onion
100 – 150 g blue cheese or gorgonzola cheese or roquefort cheese, at room temperature


Recipe instructions are here

Granted, celeriac / root celery is not the prettiest vegetable in the produce aisle - but celeriac / celery root is beautiful on the inside!

Tips on how to Treat It:
1) Shop for firm, unblemished roots that feel heavy for their size, with a greenish blush.
2) Store in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.
3) Scrub celery roots well, then trim the top and bottom with a sharp knife. Peel skin with a vegetable peeler, then use knife to trim any recessed or pocked parts of the root.


All the best Jan

10 comments:

Jo said...

That's something quite different to anything I've tried before, it sounds lovely.

Christine said...

Looks simple and delicious , a recipe worth saving thanks!

Magic Love Crow said...

My mouth is watering! Thank you!

Lisa said...

How I wish I wasn't such a fuss pot and could appreciate a wider range of flavours but this is one which will have to pass me by.
Hope you have a great weekend.
Lisa x

eileeninmd said...

Hello, this looks delicious. I may try this recipe with my hubby. Have a happy weekend!

Lady Fi said...

This sounds delicious.

Lisa Isabella Russo said...

What a wonderful recipe!

Conniecrafter said...

It so amazes me the foods that are out there that I have never heard before.

Debbie said...

YuM - what a great snack!!

The Happy Whisk said...

I gotta try this veggie sometime, for sure.