Saturday, 1 October 2011

Celeriac Dauphinouse

Celeriac is one of the lowcarb mega stars. Much tastier than potatoes, lowcarb and unlike other root vegetables, which store a large amount of starch, celery root is only about 5-6% starch by weight. Collins Gem calorie counter states flesh only boiled 1.9 grams of carb per 100 grams.

Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel. Celeriac has a celery flavour, and is often used as a flavouring in soups and stews; it can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes. It can be roasted like a potato, giving it a crispy edge.

Celeriac is not available in some supermarkets. I get mine from Waitrose who sell two types ordinary and organic. Ordinary £1.79 per kilo.
Celeriac Dauphinoise
1 celeriac
300ml double cream
100 grams mature cheddar cheese, grated
Dried mixed herbs, salt and pepper to taste.
Optional 2 cloves garlic

Cut the celeriac into quarters then peel. Slice the celeriac into 5 mm thick pieces. Place a layer in a baking dish and add some double cream and dried herbs, salt and pepper. Continue layering up. Place in a hot oven 200 centigrade and cook for 35 minutes. Remove from oven and add a layer of grated cheddar cheese. Place back in oven and cook until cheese is golden brown. Serves 4

One of my favourite foods this dish goes with anything, meat, fish and even tastes great warmed up for breakfast with a couple of poached eggs and some mushrooms, or try with some kippers, great grub at anytime for sure and won’t raise BG.

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