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Celery Root Redux



 
 
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  #1  
Old February 5th, 2004, 05:38 AM
Bear
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Default 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  
Old February 5th, 2004, 01:21 PM
Chet Hayes
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Default 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  
Old February 5th, 2004, 02:08 PM
Bear
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Default 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  
Old February 5th, 2004, 02:26 PM
Bear
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Posts: n/a
Default 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  
Old February 5th, 2004, 03:48 PM
The Queen of Cans and Jars
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Default 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  
Old February 5th, 2004, 04:18 PM
The Queen of Cans and Jars
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Posts: n/a
Default 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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