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#1
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Celery Root Redux
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. - Bear -- Grrrrrrrr : o) Began Lo-Carb Atkins/South Beach 1-26-04 297/284.5/210 |
#2
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Celery Root Redux
"Bear" wrote in message hlink.net...
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. - Bear Excellent, glad to see celery root worked for you too. I'll have to try your idea, sounds very good. Now, if somebody can just figure out how to make the damn things smoother and easier to peel so a third of it doesn't go to waste.... |
#3
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Celery Root Redux
Yeah. Thanks for the inspiration!
-- - Bear Grrrrrrrr : o) Began Lo-Carb Atkins/South Beach 1-26-04 297/284.5/210 "Chet Hayes" wrote in message om... "Bear" wrote in message hlink.net... 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. - Bear Excellent, glad to see celery root worked for you too. I'll have to try your idea, sounds very good. Now, if somebody can just figure out how to make the damn things smoother and easier to peel so a third of it doesn't go to waste.... |
#5
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Celery Root Redux
Thats about the size of it. LOL
-- - Bear Grrrrrrrr : o) Began Lo-Carb Atkins/South Beach 1-26-04 297/284.5/210 Hmmmmm...I've never tried peeling one, but I'm thinking...belt sander? |
#6
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Celery Root Redux
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. many people have devised ways of cooking low carb vegetables that resemble potatoes in taste and texture. |
#7
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Celery Root Redux
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? |
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