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Brill, thanks for the tips.I love celeriac grated and in mayo as a salad. Not sure of the carbs though as low carb diet is new to me. We also use it as a veg in stews. For mash just cook until soft and mash like you would swede.
Aubergine in lasagne is great - some might even call it moussaka! I ignore the recipes which say slice, salt and put a weight on it. That's for the old, tough aubergines we used to get in the UK which could be bitter. I just slice it and cook it between the meat layers. I also love it in large chunks in a lamb and spinach curry. I don't fry anything first, just plonk it all in a pan with curry spices and stock, bring to boil then simmer until the stock has massively reduced to a thick gravy consistency and the meat is cooked to tender. Then I eat with yoghurt and naan bread, but now I'm doung low carb I will have to forget the naan as I just looked in the Carbs and Cals book which popped through my door from Amazon today and the carbs in naan are rocket sky high. I have a lot of relearning to do.
Mmmh, if it's not really to my taste, I might try mixing it in with the mashed potatoes the rest of the family are having to reduce the total carb in my portion maybe. I'm hoping I like it, fingers crossed! Thanks for letting me know.I tried it as a substitute to potatoes when I was below 90g a day, it's got quite a strong taste and I didn't like it to be honest, however why don't you parboil the celeriac and then finish off roasted in the oven, if you season well with herbs and spices it might mask the flavour.
I LOVE butternut squash, but have never been very good at counting it, I always seem to under (occasionally over) estimate it.I also love celeriac but just lately, havent seen being sold anymore in the supermarkets, so have got butternut squash instead. BS and celeriac are great sliced up and just fried or shoved in slow cooker or roasting dish in oven
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I'll def have to try that, sounds yum!I like it cooked like dauphinois potatoes. Just slice very thinly, put in a bowl, season with salt and pepper, slosh in some cream - single or double, mix so that slices are evenly covered, put in buttered ovenproof dish bake in oven about 180 degrees for about an hour. Can also top with grated cheese. Yummy and low carb.
Mmmh, if it's not really to my taste, I might try mixing it in with the mashed potatoes the rest of the family are having to reduce the total carb in my portion maybe. I'm hoping I like it, fingers crossed! Thanks for letting me know.
Hmmm, might try that cheese sauce tomorrow.... if the kids don't devour the block of cheese first! Thanks for that.Celeriac
Aubergine
The hairy bikers suggest using leek just like leaves of lasagne. Chop the top and bottom off the leek. Slice the leek half way through, down its length. Peel back the layers. Each one is a lasagne sheet.
I always find that substituting low carb options is doomed to failure. It never tastes as good leading to disappointment. I do much better if I don't know the recipe first. That way, I add a lovely, filling, satisfying meal, without any disappointing comparisons.
The only exception to this is low carb cauliflower cheese. That is MUCH nicer than that bland carby stuff.
3 large cauli flour
1 250g cream cheese
Parmesan
1 wedge Stilton or 1 block of super vintage mature cheddar
Boil cauli til tender.
Drain well.
Mash.
Tip in cheese (roughly chopped, if you like. Don't waste time grating - it's gonna melt anyway).
Mash/stir in cheese
Season to taste (I use salt, pepper, mustard, horseradish, umami or paprika)
Serve, or freeze in portions till needed.
It takes moments. Yum.
Oooh, I'm glad you told me that! Thanks.Like celeriac, but, seriously, unless you, and your family really love it, wear gloves when cutting it - especially grating it! and use a separate chopping board!! It transfers, and lingers!
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It is not a problem. Might seem a strong flavour at first, but it is nice and wears off. Hubby is a fan of celeriac and he can be soo sensitive to tastes and smells.Oooh, I'm glad you told me that! Thanks.