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Type 2 Celeriac

F

fati2

Active Member
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37
Location
Leicester
Type of diabetes
Prediabetes
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Diet only
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Any body make celeriac? If so what do you eat it with and is it low carb?
 
Yes it's low carb and very high fibre too. Loads of things you can do with it -, cut into cubes , saute with onion, herbs , touch of oil and use instead of potato. Makes great chips. You can flavour loads of ways - cut into chips, blanch in boiling water for a couple of mins, dry , toss in oil and add flavouring - garlic powder is a favourite of mine , or curry powder. Spread out on an oven tray and cook at about 210c fan. Or you can deep fry like normal chips. You can make sòup out of it, mash....
I tend to cut it into slices before trimming the ugly skin off rather than trying to peel it. Very versatile veg.
 
In my opinion, it's best raw in salads. Just chop into small pieces and sprinkle. As ever, the carb values vary according to the reference source, but if you eat it like this you use so little it hardly matters.
 
I like it in coleslaw (swapping the white cabbage, for celeriac), but cabbage is low carb anyway.

I think you’ll find celeriac mash an acquired taste, because of the celery-type flavour. Most online recipes seem to be half potato/half celeriac, but there are a few 100% celeriac including this one that’s easy to make: https://www.bbcgoodfood.com/recipes/mustard-sage-chicken-celeriac-mash?amp

Some recipes add mustard for flavour.
 
bulkbiker said:
or should that be add mustard to disguise the flavour..hehe
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That makes sense. You have to be a big celery fan to like celeriac otherwise you’ll need a lot better of mustard. No surprise as it is celery root.
 
I am so glad I'm not the only one, not a fan of celery salt either often found in jerk/Jamaican seasoning mixes.
 
BrianTheElder said:
In my opinion, it's best raw in salads. Just chop into small pieces and sprinkle. As ever, the carb values vary according to the reference source, but if you eat it like this you use so little it hardly matters.
Click to expand...
My husband used to cook rather soggy white celeriac chips for me which were, to say the least, rather uninspiring, but I've happily eaten it cooked and mashed with cheese and or mustard - mainly as a topping for fish pie, and used it grated with lemon or lime juice, capers, and diced gherkins or cornichons as a side dish with smoked trout or warm roast salmon.

Robbity
 
Sliced ultra thin,I use a mandolin,layer in a dish,season,cover with cream,bake for about 45 mins. Delish! Good with any roast meat,cold ham,steak,etc.
 
Very similar to @Ballerina, I’ve just seen this in the neris & india cookbook....

CELERIAC DAUPHINOISE
SERVES 1
½ a medium celeriac
A bowl of water with a squeeze of lemon juice
1 small onion
Olive oil and butter for frying
Salt and freshly ground black pepper
350ml double cream
100ml soya milk (or water)
50g Parmesan cheese
1 Preheat the oven to 180°C/gas mark 4.
2 Cut the celeriac into four pieces, peel them, and cut each slice into pieces prevent the celeriac going brown.
3 Peel and finely slice the onion and fry gently in oil and butter until golden brown. This can take up to 20 minutes –the trick is to do it slowly until the onions are almost melting.
4 Put a layer of celeriac into the bottom of a small lasagne type dish and sprinkle with a little of the onion and a little salt and pepper. Repeat with another layer, and so on, finishing with celeriac.
5 Let down the double cream with enough soya milk (or water) to make the consistency of single cream. Pour over the dish until the liquid almost reaches the top. Sprinkle with lots of Parmesan.
6 Bake for approximately 45 minutes, until bubbling and golden and the celeriac is tender when poked with the point of a knife.
 
I use celeriac quite a lot. I put it through a "spiralizer" (a cheap hand-cranked vegetable slicer) to make "spaghetti" and then use it for very simple recipes such as "spaghetti with meatballs" which, at least to me, is a reasonable substitute for actual pasta. This is one of the few cases when I use "processed" foods, such as low-carb frozen meatballs and jars of low-carb Italian sauce. It is great "comfort food" and the carb statistics are great.

Be warned that celeriac is a tough beast -- my wife says it looks like it would easily survive a nuclear attack! Before cooking it you need to cut off the "protuberances" with a sharp knife, being careful not to hurt yourself! (I start off with a knife, and then finish off with a large vegetable peeler.)

Slightly off-topic: We use the spiralizer at lot, ever since I was diagnosed with T2. In addition to making spaghetti from celeriac, it can be used to make noodles from courgettes, lasagna slices from butternut squash, and noodles/slices from various other low-carb vegetables. Here in the States, and presumably also in the UK, you can also buy pre-made vegetables noodles in the supermarket but they are more expensive than home-sliced and less fresh.

Spiralized vegetables can usually be frozen. So I try to "spiralize" more than one meal's worth, and then freeze the un-used remainder for later use.

Have fun with celeriac!
 
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I bought some celeriac rice in Waitrose yesterday and it was lovely. It is chopped finely rather than grated. I did a dish with mince, the celeriac and the reduced price butternut squash noodles and a few other bits and pieces.
I have used half and popped the rest in the freezer.
 
Omg I eat celeriac most days to replace potatoes; chips,roast. Sliced cookedwith onion garlic & stock. Thinking of trying it as bubble & squeak with bacon
 
I tried that too a while back - it worked quite well but needed a little something to dind it together cos the celeriac was a bit watery - I added a bit of arrowroot powder but I would think an egg might work too
 
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