Celeriac is a very versatile and useful vegetable for the low-carb cook. With it’s pale colour and delicate celery taste, it can be chopped or mashed to use as a delicious replacement for potato in a variety of dishes. With a moderate 9g of carbs per 100g, it is the perfect vegetable to incorporate into a side dish to instantly make any low-carb meal more filling. This dauphinoise recipe replicates all the warming creaminess of the potato-based original. I think it would work well with most cheeses you may have to hand, why not try gruyere or emmenthal as a twist instead of cheddar. I served mine here with a helping of shredded pork shoulder and asparagus.
This creamy and simple dauphinoise is made with celeriac for a low-carb twist on the classic dish.
- 1 celeriac
- 150mL double cream
- 100g grated cheese of choice
- 2 garlic cloves
- 1 small onion, sliced finely
- Peel the celeriac and chop into thin slices. It is quite a tough vegetable when raw so you may want to use the shredding attachment of your food processor to get the slices nice and thin.
- Par-boil the celeriac slices for 2 minutes in a large pan, then drain well.
- Soften the garlic and onion in a pan, then mix with the double cream to form a rich sauce
- Combine the celeriac slices and sauce in an ovenproof dish and top with the grated cheese and a sprinkling of black pepper. Bake for approximately 30 minutes at Gas Mark 5/190C/375F until golden.