Now that I’m back in Montreal, and the days are getting colder, I’m turning to root vegetables for added backbone in my salads, soups and side-dishes….one of my favorite tubers is the lowly Celeriac, very popular in common french cuisine, where it is often paired with the sweeter parsnip and served with game or fowl…I highly recommend trying this method, with let’s the full flavor of the celeriac shine through. Once you get familiar with the taste, start playing around with different spices and sauces! Sky’s the limit..!
What you’ll need…
1 large celeriac
2 tsp Olive Oil
heavy pinch garam masala
1 – 2 tsp dried french herbs
sea salt to taste
Preheat the oven to 350˚. Peel the celeriac, and cut into a medium dice, (1/2″ cubes), toss in the oil, masala, herbs and salt, lay out evenly on a cookie sheet, and cook for about 35 minutes. Stir once or twice while cooking to ensure even browning. They should literally melt in your mouth. 1 cup of diced celeriac is about 10 grams of carbohydrates or 1 portion!
sounds wonderful!