Who doesn’t like Dauphinois Potatoes right? All that creamy, cheesy, garlic flavour mixed with sliced potatoes, wow a marriage of heavenly ingredients.
Well now you have a low carb version. 4 net carbs per portion. A chef I used to work with served these for my dinner one day accompanying a braised piece of beef and seasonal vegetables. Well I could not believe how good it tasted.
Celeriac really has become one of my favourite vegetables and I mostly prepare it as I would potatoes; roasted, mashed, chipped or baked. It is a seasonal vegetable in the UK so you cannot readily find it during the summer months and if you do it is likely to be expensive, so I make good use of it during the winter months. Equally I found the Dauphinois freezes exceptionally well, although there is not normally enough left to freeze!
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Who can resist a creamy Fisherman’s Pie? In this blog I am going to share with you my low-carb version of a traditional British Fisherman’s Pie. Coming in at only 6 net g carbs per portion.
Traditionally the top crust layer would be mashed potato but for this version I am going to use Celeriac. You will be pleasantly surprised how much the nutty flavour of the celeriac compliments the fish flavours. In a Fisherman’s Pie it is preferable to use fish with bold flavours such as cod, salmon and smoked haddock.
If you have not used celeriac before then you have missed a treat. I love it and often use it as a potato substitute. To prepare it just cut off the bottom and the top so you have a flat surface to work with. Then take your knife along the inside and follow the skin down from top to bottom. As you cut into the shapes required for your recipe, you can cut out the brown root bits. Treat as potatoes, although Celeriac browns pretty quickly so keep in water to prevent this. Celeriac makes an amazing alternative Potato Dauphinois – see my recipe here. Celeriac is not available all year around but is seasonal during the winter months in the UK, so make good use of it whilst it is around.
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