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I’ve heard about celery root (aka celeriac) before as a great low carb alternative to be used in a celeriac recipe, as it is not very starchy for root vegetable. But have you SEEN a celery root? They are monsters! If you thought a rutabaga was ugly, wait until you meet a celery root. I think a pretty scary Halloween costume would be going out as a giant celery root.
These jerks require a trim AND a peel – ok, it wasn’t that hard at all and I got a pound of celeriac after I hacked it into pieces.
And surprise, surprise – it tastes like celery. Celery root….tastes like celery. And honestly, even raw it was quite a delightful taste. I really look forward to experimenting more with celeriac.
With only ten net carbs per cup and a different, yet yummy, light taste, I made an extremely savory mash with the celery root. Baked it with a yummy almond-cheese topping and scarfed it down as my main meal (and fed it to some friends as a side – they loved it).
Celeriac Carrot Bake
- 1 pound Celery Root
- 2 Small Carrots
- 0.75 cups Half And Half
- 0.5 tablespoons Nutmeg
- 1 tablespoon Summer Savory or sage or thyme
- 2 tablespoons Chopped Almonds
- 2 tablespoons Parmesan Cheese
- 2 tablespoons Almond Flour
- 2 tablespoons Olive Oil
- Chop up the celery root and carrots into uniform pieces and boil until tender, drain
- Mash the celery root, carrots, half and half, nutmeg and chosen spice (I don't have a masher and used an immersion blender, which I bought solely because it's purple, so now I use it for everything)
- Spoon mixture into serving dish(es)
- Mix together the cheese, almond flour, olive oil and almonds and spoon on top of root mixture
- Bake for 10 minutes or until browned on top