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"lower carb potatoes"? Celeriac!!

Celeriac has quite a strong taste and i find boiling first takes some of it away, makes it more palatable for me.

the only problem I have with it is that it is so hard to peel and cut! I have broken two paring knives trying to prepare it!!!!!
 
Synonym said:
Ho Coca cola :)

Vivaldi potatoes are a lovely waxy salad potato - but test, test, test! I still can't handle them even if they are very slightly lower carb. :(
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The news that these are assumed to be lower carb potatoes is excellent for me. I have been a fan of them for some time, but my husband has not agreed as they are somewhat more expensive, now I am able to convince him to buy them as they are lower in carbs. As I still work and he is retired he cooks the dinner, and I have been nagging him about putting too many carbs on my plate, also mentioned about using celeriac. This must have had some effect for he told me he saw it on sale on local Sainsburys and asked how he should cook it. Hence my post :)

Sorry to learn you are not keen on Vivaldi potatoes, I think they are a nice texture, colour and good potato, and I have never been a huge potato fan, so have been seeking out one that I prefer over the others.
 
carty said:
Hppr Hi
I roast celariac in the same way as spuds I cut them into pieces and par boil first then roast in hot oil in hot oven. I have just made fish pie using celariac I put it sliced over one piece of fish per person cover with cheese sauce and bake in oven for about 45 mins.I also make mash with it same as spuds lots of butter and pepper .
CAROL
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Hi Carol,

Thanks for some great tips and ideas - I will get hubby working on this :D
 
I love celriac but it doesn't love me - it gives me a realy bad tummy :evil: - I can't eat it roasted or mashed - the only way I can seem to tolerate it is in a hotpot that I slow cook for about 3 hours - it a shame because I would love a sheperds pie in weather like this. I do make "mince n tatties" but only have 2 small new potatoes - just doesn't seem the same really :(
 
Hi ll
Have you tried mashing swede and white turnip with your spud for shepherds pie ? it is very tasty and you need less spud so lower carb .
CAROL
 
PickledPepper said:
Where do I buy celeriac from? Is it expensive?
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Try Tesco @ £1.00 per Kg.

Virtually all the larger Supermarket chains stock them and also maybe your local Greengrocer....... :)
 
carty said:
Hi ll
Have you tried mashing swede and white turnip with your spud for shepherds pie ? it is very tasty and you need less spud so lower carb .
CAROL
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I find swede a bit sweet and overpowering but haven't tried white turnip - will get some on my next shop - thanks for that carol :)
 
Well, here goes, trying celeriac mashed tonight, was going to try it with swede but the thought of peeling both vegetables became a bit overwhelming :roll: . going to try with another favourite - squash (already prepared - the lazy person's way). Watch this space for verdict :wink:
 
I have used Vivaldi potatoes and they are dlicious. Sainsbury's I think is the sole supplier.

I also add sweet potato to my celeriac. Yes it does add a carb or two, but It's all in the portion size.
I think Celeriac looks like the OOD in Dr. Who. :)
 
Sainburys for both Celeriac and Vivaldi potatos :)
 
ooh, now this does sound interesting. I'm a low carber and don't really miss tatties, but I think I must try this celeriac thing. Sainsbury's is literally round the corner from me so, see ya later folks!!! :D :D
 
Hi all!

I tracked down celeriacs after reading this post. I'd never heard of them before! I made bubble and squeak and it was great - I thought I'd never be able to have my favourite comfort food again, so thanks everyone!

I'm wondering if you can roast celeriac as a substitute for roast potato? I really can't eat potato without my BG going into orbit and I don't fancy Christmas dinner without roasties :( Anyone tried roasting celeriac?

Smidge
 
Well, we tried Celeriac in place of potatos and sorry to say I do not like it, has a strong taste of celery (no surprise), which I have never liked so I guess I must seek other alternatives :(
 
HpprKm said:
Well, we tried Celeriac in place of potatos and sorry to say I do not like it, has a strong taste of celery (no surprise), which I have never liked so I guess I must seek other alternatives
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One way around the taste is to add plenty of cream, and S&P (at least for mashed potatoe substitute). Roasting with flavoured oil can be a good way to mask the flavour. I really con't like the idea of boilded Celeriac...

Anybody see Hugh last night (River Cottage)? He made a WICKED Celeriac Dauphinoise using celeriac, cream and a little red chilli. Probably a bit of cheese in there too. :wink:

Looked lovely.

Recipe is here: http://www.rivercottage.net/recipes/cel ... li-gratin/
 
Caught the end of that Patch and wondered what he had done - thanks for the link :D - no cheese in it but you could definitely add some or even some chopped ham or bacon - it would make a great "one pot" meal with some protein added.

going to brave it and try and see if my tummy can handle it (I do hope so!)
 
Nice idea, but I really do not enjoy the taste at all so think I may pass, thanks for tip though.
 
Just a foot note. I have used celeriac for years and always liked it but my son made it the other day and I didn't like it all! I have always used a high speed 'smusher' to puree the celeriac with butter and a little bit of creme fraiche. My son had added the same things but just mashed it with a potato masher. The texture was totally different, much grainier. If you are fussy about textures, try it my way...much nicer! :D
 
I enjoy my celeriac roasties.

I par boil them first then into a very hot tin of dripping with a raw quartered onion.

Cook for an hour, basting often, for about an hour. The onion is usally nearly black by now.

Scrumptious. Not a roast potato but I find a most acceptable alternative.
 
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