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Friday, 5 August 2016

Flashback Friday

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 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 our 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. 


  

4 comments:

Gingi Freeman said...

We got this in our food box and were like, what the heck do we do with THIS!? lol - http://www.domesticgeekgirl.com

NCmountainwoman said...

I've never cooked celeriac. I'll pick some up and expand our cooking options.

The Happy Whisk said...

Looks like fun.

Happyone said...

I not only have never cooked it, I've never heard of it. : )
Looks interesting!