Tried the celeriac omelette and liked it. I thought it made a very passable Spanish omelette. My OH liked it as well and I could tell he didn’t expect to!
I think celeriac is proving to be my favourite carb substitute.
I cut four full slices about 1/2 cm thick from a huge celeriac (about a kg to start with!) and cut it into rough rectangles about 2-3 cm across. I fried these in olive oil until lightly browned then added a finely chopped onion. Once this was cooked I added 4 lightly beaten large eggs and a sprinkle of paprika then put the lid on to cook it on both sides. Served it with roast tomatoes and sautéed baby corn and asparagus.
Next experiment will be celeriac Dauphinoise but since I have never actually tried making the potato version it should be interesting!
Does anyone know whether the peel is edible as you do get such a lot of it and I was thinking if it was scrubbed before peeling I could make soup with it. I wonder because it is slightly green and reminded me of green potatoes which I know you aren’t meant to eat.[/QUOTE
Tried the celeriac omelette and liked it. I thought it made a very passable Spanish omelette. My OH liked it as well and I could tell he didn’t expect to!
I think celeriac is proving to be my favourite carb substitute.
I cut four full slices about 1/2 cm thick from a huge celeriac (about a kg to start with!) and cut it into rough rectangles about 2-3 cm across. I fried these in olive oil until lightly browned then added a finely chopped onion. Once this was cooked I added 4 lightly beaten large eggs and a sprinkle of paprika then put the lid on to cook it on both sides. Served it with roast tomatoes and sautéed baby corn and asparagus.
Next experiment will be celeriac Dauphinoise but since I have never actually tried making the potato version it should be interesting!
Does anyone know whether the peel is edible as you do get such a lot of it and I was thinking if it was scrubbed before peeling I could make soup with it. I wonder because it is slightly green and reminded me of green potatoes which I know you aren’t meant to eat.
check our BBC good food recipe: haddock spinach celeriac bake. I make my celeriac daphonniase like this (just dont put the haddock in top) although you could leave out spinach and it would be similar to potato. I just keep spinach in because it’s heathy veg.