Celeriac

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Just thought I would sing the praises of celeriac as an accompaniment. After diagnosis, I reluctantly eased away from potatoes and looked for an acceptable substitute. I tried celeriac, certainly much more diabetes friendly, but never really took to it. I preferred to stick with tiny portions of potato to satisfy my needs. This winter I have ‘rediscovered’ celeriac and have made it my ’go to’ accompaniment. Served as chips, veg steak or mash, I really enjoy it and love the zero effect it has on my BG. The only downside is that it is very seasonal and almost impossible to find after spring. Consequently I have bulk-bought and filled a large sectional of my freezer to see me well stocked into the summer months. I still hanker for the demon potato but have learned to settle for second best.

 

[Leadinglights]

Just thought I would sing the praises of celeriac as an accompaniment. After diagnosis, I reluctantly eased away from potatoes and looked for an acceptable substitute. I tried celeriac, certainly much more diabetes friendly, but never really took to it. I preferred to stick with tiny portions of potato to satisfy my needs. This winter I have ‘rediscovered’ celeriac and have made it my ’go to’ accompaniment. Served as chips, veg steak or mash, I really enjoy it and love the zero effect it has on my BG. The only downside is that it is very seasonal and almost impossible to find after spring. Consequently I have bulk-bought and filled a large sectional of my freezer to see me well stocked into the summer months. I still hanker for the demon potato but have learned to settle for second best.

My attempts at growing celeriac were a total disaster nothing bigger than a tennis ball, so given up.
I do get them from the shop when available. I also use a lot of butternut squash which is more readily available, have you tried that, roasted, boiled, in soups or curry.

 

[Browser]

My attempts at growing celeriac were a total disaster nothing bigger than a tennis ball, so given up.
I do get them from the shop when available. I also use a lot of butternut squash which is more readily available, have you tried that, roasted, boiled, in soups or curry.

I’ve never tried butternut squash but will give it a go.

 

[Callista]

Remoulade (celeriac in some kind of mustardy mayo??) is delicious - but shop bought tends to have a lot of mayo in it.

I'd thought celeriac too starchy to be 'OK' though maybe I'm wrong, and maybe even if a bit starchy is still better than the 'pure' starch foods like potatoes/rice/pasta etc.

Ocasionally I used to make a winter salad from grated celeriac, swede and carrot, in a mayo-vinagraitte.

 

[Lucyr]

I ate it at someone’s house recently, thought it was potato (served in slices in a sauce it looked like it) and bolused accordingly. Hadn’t had it before but it must have been much lower bg impact as I had to have dessert without bolus to keep bg up.

 

[Leadinglights]

Remoulade (celeriac in some kind of mustardy mayo??) is delicious - but shop bought tends to have a lot of mayo in it.

I'd thought celeriac too starchy to be 'OK' though maybe I'm wrong, and maybe even if a bit starchy is still better than the 'pure' starch foods like potatoes/rice/pasta etc.

Ocasionally I used to make a winter salad from grated celeriac, swede and carrot, in a mayo-vinagraitte.

It is about a third of the carbs of potatoes 9g per 100g

 

[Deleted member 21371]

Celery and celeriac does taste like it came from the devil's nostrils.
That puts me off a bit.

 

[42istheanswer]

I dislike the taste of celery, and therefore dislike celeriac also. I can tolerate it as crisps but not as chips and didn't even bother trying mashed.

 

[Satan’s little helper]

Celeriac. Get on well with it. (Bolus wise, unlike potato.)

Tastes better too. Always makes me laugh at the checkout as the cashier it trying to reference what it is?

 

[freesia]

Try swede cut into chip shapes. Coat them in a bit of oil/spray and sprinkle with any herbs/spices you like before roasting. Delicious. Same can be done with celeriac. I like celeriac mashed with a bit of cheese on top of a cottage pie..much lighter than potato

 

[Drummer]

Try swede cut into chip shapes. Coat them in a bit of oil/spray and sprinkle with any herbs/spices you like before roasting. Delicious. Same can be done with celeriac. I like celeriac mashed with a bit of cheese on top of a cottage pie..much lighter than potato

I had mashed swede for dinner tonight - with sausages.
About 10 minutes in a pressure cooker on the higher pressure, fully covered by the water, makes it as soft as boiled potato and tones down the flavour. I use either cream or butter in the mashing, and save some for next morning for 'bubble and squeal' - with bacon, or a cheese topping with either egg or cream cheese mixed in.

 

[trophywench]

I love 'celery' remoulade! Another thing I haven't seen in England for a good many years is tinned (or in glass jars) celery hearts, which we really like as a veg, you don't see cream of celery soup these days either, do you? - nor asparagus.

 

[Callista]

I hate celery - well, I'd never choose it at least. But tinned celery hearts are different somehow - very soft (steamed under pressure?), and far more palatable as the taste changes as well as the texture. I haven't seen them in a while, but then I haven't been looking.

Glad Celeriac is only a third of the carbs that Potatoes have. I might give it another go!!

 

[Manc Hiker]

Celeriac isn't something I have really got on with but definately worth another go as my Carb intake has certainly slipped in the last 3 months. Now where did I put that cauliflower ricer and can I get Celariac to go through it.

 

[Pine Marten]

We often have swede, generally roasted in chip or wedge shapes, occasionally with a few added carrots. I like raw celery in salads in the summer or with dips, but I'm not keen on it cooked.

I used to buy celeriac, but found it so flipping hard to chop up I gave up and bought swede (and the occasional turnip) instead!

Mr Marten hates any sort of mash (memories of school dinners...) but I might try mashing swede like @Drummer for my dinner one day when he's out

 

[Callista]

I find chopping up swede really difficult - and occasionally leads to 'pink' swede!!! Celeriac requires less strength!

That said, when I had a food processor I could chop swedes into chunks that would fit down the feed tube, and it would grate it in no time, ditto for all root veg. Ideal for salads. And probably 'stir-frying' too (eg, butter braising, steaming etc)

 

[nonethewiser]

Hate it, look of it & taste.

 

[Drummer]

We often have swede, generally roasted in chip or wedge shapes, occasionally with a few added carrots. I like raw celery in salads in the summer or with dips, but I'm not keen on it cooked.

I used to buy celeriac, but found it so flipping hard to chop up I gave up and bought swede (and the occasional turnip) instead!

Mr Marten hates any sort of mash (memories of school dinners...) but I might try mashing swede like @Drummer for my dinner one day when he's out

The magnetic strip behind the prep area looks pretty fierce with all the really sharp knives I use - and I have even larger blades from the time I used to buy meat which had to be cut up before freezing, and a bone saw, come to think of it. A mere vegetable has no chance.
I really do prefer swede to potato now. Well cooked, mashed with butter or cream, then mixed with egg and grated cheese and put in the oven to reheat, or just fried and served with bacon - I sometimes take some as my first breakfast away from home when camping and I could set up a stand and sell it when the smell starts wafting around. People come to ask what I'm cooking.

 

[Callista]

Swede is very tasty mashed with cooked onions, and then dotted with butter and lightly grilled. Not sure how admissable onions are re diabetes though??

 

[Leadinglights]

Swede is very tasty mashed with cooked onions, and then dotted with butter and lightly grilled. Not sure how admissable onions are re diabetes though??

You could get yourself the Carbs and Cals book or app and you can check out the carbs of things like a portion of onions.
Leeks are lower carb than onions and would work just as well. Still raw onions are 6g carbs per 80g.
I use swede and or butternut squash in corned beef hash.