Ignoramus11765 wrote:

The Queen of Cans and Jars wrote:
Ignoramus11765 wrote:
Bear wrote:

After reading the post about celery root as a mashed potato sub, I
got the idea for Celery Root Gratin. It was great. Pared the celery
root, sliced 1/4 inch rounds, layered in a buttered baking dish like
fallen dominoes. Poured in cream to cover halfway. Salt and pepper.
Baked at 400 for about 45 minutes until the celeriac was tender and
the cream had reduced. Added some cheese on top for the last ten
minutes. Phenomenal. Truly tasted like Potato Gratin.

If it tastes like potato, it's time to check its carb content...

bull****, ig. it's *not* a potato. it's celery root.

I did not say it was a potato. I just said that it is not clear to me
whether that celery root is actually a low carb food after cooking.

It seems that celery root has 9 grams of carbs per 100 grams, whereas
a raw potato has 26 grams. See

http://www.wholefoods.com/healthinfo/pro_list-veg.html.

so that's about a third of the carbs of potatoes. what's the problem
with that?