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    Celeriac - A Great Low Carb Vegetable

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    Jan1
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    Celeriac - A Great Low Carb Vegetable

    Post by Jan1 on Mon Dec 12 2016, 11:53


    Celeriac:
    You Pronounce it: sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade.

    Availability:
    Celeriac is available year round but is at its best from September to April.

    Choose the best:
    Choose a firm root that feels heavy for its size. Avoid those that are discoloured.

    Prepare it:
    Using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. Expect to discard about a quarter of the celeriac by the time you've done this.

    Store it:
    In the salad drawer of your fridge before use. Celeriac discolours quickly, immerse in a bowl of water, after chopping to size, with a squeeze of lemon juice or a splash of white wine vinegar added (also known as 'acidulated water').

    Cook it:
    Boils in 20 mins, roasts in around 40 mins when cut into rough-shaped chunks.

    Carb Count:
    Flesh only boiled 1.9g per 100g

    Now here is a nice recipe for Celeriac Dauphinoise you may like to try:

    1 celeriac
    300ml double cream
    100 grams mature cheddar cheese, grated (optional)
    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 40-45 minutes. Remove from oven and add a layer of grated cheddar cheese (optional). Place back in oven and cook until cheese is golden brown. Serves 4


    This is one of our favourite foods and 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. It really is great food at anytime and does not raise blood sugar numbers ... we know Eddie's meter tells him!

    All the best Jan

    PS I'm sure there are many other celeriac recipe ideas ...Smile
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    chris c
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    Re: Celeriac - A Great Low Carb Vegetable

    Post by chris c on Mon Dec 12 2016, 20:44

    They forgot the part about putting a bag over the celeriac in case you look at it, and putting a second bag over your head for when the first bag falls off.

    I like to cut them into chunks and add them to a casserole. Which reminds me next time I go to the farm shop perhaps I'll buy a rabbit out of the freezer, well part of a rabbit. Maybe even some swede and big carrots as well, slowly casseroled with bacon and whole black peppers and other herbs and spices. Sod the potatoes, who needs them?
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    Re: Celeriac - A Great Low Carb Vegetable

    Post by Jan1 on Thu Dec 15 2016, 17:39

    It is a funny looking vegetable isn't it ...
    I do have to be careful when cutting it - better still get Eddie to cut it into smaller bits for me!

    But looking around there are so many good recipe ideas, and you can eat it hot or cold Smile

    Take this one for example

    Celeriac Remoulade with Charcuterie


    For a very light lunch, or an easy starter, these simple winter flavours combine well and make a vibrantly colourful dish. The remoulade, using celeriac and carrot, with some fresh dill just tastes so good. Serve it with some charcuterie, which many supermarkets seem to have an even better selection at this time of year ... it's easy, tasty and some would also say perfect!

    Ingredients:
    Serves Four
    1 celeriac, peeled and grated
    1 carrot, peeled and grated
    1 tbsp fresh dill, chopped
    2 tbsp lighter mayonnaise
    2 tbsp half fat créme fraîche
    1 small lemon, juiced

    Method:
    1. Put the grated celeriac and carrot in a bowl and mix with the dill, mayonnaise, créme fraîche and the lemon juice.
    2. Serve with a continental meat platter, as pictured above.

    Each serving provides
    7.7g carbohydrate 4.9g fibre 3.3g protein 4.2g fat

    Did you know ... Charcuterie is a generic term for the products traditionally sold by charcutiers (pork butchers), and includes all products based on pork meat or offal, including cured and cooked meats, fresh and smoked sausages, pâtés, black puddings and salamis. In France, it also refers to the shop itself that sells these kinds of products. Order charcuterie in a restaurant and you will be served a platter of cuts of meats and sausages prepared in various ways.

    Post also seen here with all relevant links
    http://thelowcarbdiabetic.blogspot.co.uk/2016/12/celeriac-remoulade-with-charcuterie.html

    All the best Jan
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    Re: Celeriac - A Great Low Carb Vegetable

    Post by Jan1 on Sat Dec 17 2016, 12:31

    Fish pie with a celeriac crust


    Using celeriac as a topping this delicious fish pie is 12.9g carbohydrate per serving... and which certainly can help to keep blood sugars lower, especially important if you are diabetic!

    Ingredients:
    Serves Four
    300 ml milk
    1 bay leaf
    120g Scottish salmon fillet
    160g skinless and boneless smoked haddock fillet
    20 g butter
    1 small onion, thinly sliced
    1 large cloves garlic, peeled and finely chopped
    20 g flour
    1/2 tsp mustard powder
    100 g frozen garden peas
    1 tbsp dill, roughly chopped
    1 small celeriac, peeled and cut into chunks (about 600g)
    90g raw king prawns
    40 g mature cheddar, grated

    Method:
    1. Preheat the grill to high. Place the milk in a deep frying pan with the bay leaf, salmon and haddock. Cover the pan with a lid and gently bring to the boil. Add the prawns to the pan right before the milk comes up to a boil. Once the prawns are pink and the fish is nearly cooked through, turn off the heat. Remove the fish with a slotted spoon and set aside. Pour the milk into a jug and reserve.
    2. Bring a large pot of salted water to the boil, then add the celeriac and boil for 15-20 minutes until tender. Drain well, reserving 100ml of the liquid. Roughly mash the celeriac with a potato masher.
    3. Using the same frying pan you used for the fish, heat half the butter over medium-low heat and add the onion. Cook, stirring occasionally for 5-7 minutes, until the onion has softened, then add the garlic and cook for a further minute. Add the remaining butter and the flour. Cook stirring often, for 1 minute, then start gradually adding the milk from the jug. Increase the heat to medium-high and let the milk come to the boil. Then reduce the heat and let it simmer for about 2-3 minutes, until thickened. Turn off the heat and stir in the mustard powder, peas and chopped dill. Then add the reserved liquid from the celeriac. Season lightly.
    4. Gently flake the fish and place into a 1.5 litre ovenproof baking dish along with the prawns. Pour over the sauce. Top the pie with the celeriac mash and sprinkle with the grated cheddar. Place under the grill for about 5 minutes, until the cheddar has melted and the topping is lightly crisp and golden.

    Each serving provides:
    12.9g carbohydrate 0.5g fibre 26.4g protein 12.3g fat

    All the best Jan

      Current date/time is Sun Sep 24 2017, 02:32