• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Celeriac

L

Linda_N

Member
Messages
16
Type of diabetes
Type 2
I have just persuaded myself to give this ugly looking brute a chance. I will try making Celeriac mash later in the week and found a recipe on Great British Chefs for Bayonne (or Parma) ham and Celeriac remoulade which has made my mouth water. Tonight I will make Celeriac crisps that I can nibble while watching NASCAR tonight. Next week it will be sweet potato.
 
I only started eating it recently, and was pleasantly surprised.
But allow a few extra minutes for preparing it. The peeling is surprisingly awkward. Or maybe I am just hamfisted?

It was fabulous cubed in a stew. Absorbed the juices beautifully. But I was less impressed with the 'chips'. Although I think I will try them again with a few spices... Still not yet had it raw in a salad, but have heard good things.
 
Brunneria said:
But allow a few extra minutes for preparing it. The peeling is surprisingly awkward. Or maybe I am just hamfisted?
Click to expand...

I use a knife to cut the outside edges off rather than a peeler

But I was less impressed with the 'chips'. Although I think I will try them again with a few spices...
Click to expand...

I use an actifry. I put the chips in a bag with some oil and paprika - give it a good shake and then cook them - scrummy
 
Brunneria said:
I only started eating it recently, and was pleasantly surprised.
But allow a few extra minutes for preparing it. The peeling is surprisingly awkward. Or maybe I am just hamfisted?
Click to expand...
Brutality is required
 
I love all things celeriac. Mashed, roasted, in soups and stews and in the summer grated in mayo like they sell in France. Had it this week as a topping for fish pie.
 
I made Celeriac mash for the first time tonight to try it. I made it like you would normal potato mash with pepper butter and some cream. I tasted good but but I decided to add 2 large teaspoons of Dijon Mustard and it was the icing on the cake it's was really nice I think it's just replaced sweet potato mash. I am going to try and do som wedges or chips to see how they are.
 
I cool the celeriac in milk to make the mash as it means you get a nicer texture, I also whizz it rather than just mash it. I add salt and that's it. Lush. I prefer it to potato mash.

I have also discovered the wonders of butternut squash in the last few weeks. I've always loved it but I'm using it to substitute for potato or sweet potato for making wedges or oven chips. It tastes like sweet potato when roasted with oil and salt. But it's only about 15g carbs per 200g of roasted squash.
 
I love celeriac as well. It's a long time since I had it, so I looked it up on Fat Secret and found...
per 100 g - Calories: 42kcal | Fat: 0.30g | Carbs: 9.20g | Prot: 1.50g
I'm very disappointed as that's just not any good for my keto diet, I suppose it's with being the root.
 
According to Calorie King Australia: 100g peeled/boiled celeriac:

41 cals/171 kj
3g carbohydrates
5.5g fibre
1.7g protein
 
You must log in or register to reply here.
Menu
Log in
Register
Cookies are required to use this site. You must accept them to continue using the site. Learn More.…