I may have posted this before, or it may have been in the old forum, but I am in process of updating the "Vegetables A - Z" page of the website and the link was broken to this recipe... so here goes.
1 small to medium size Celeriac, peeled and cut into thin slices (easiest way is to cut it in quarters before peeling and slicing)
200ml double cream
2 - 3 small sprigs rosemary, leaves stripped and chopped finely
3 - 4 cloves garlic (to taste), chopped finely
Approx 75g cheese grated (use any kind of cheese - I vary it depending on what needs using up)
Heat the oven to 375F/190C, gas mark 5.
Put the milk, cream, chopped Rosemary and garlic into a small pan and heat until just nearly boiling. Do not allow to boil. Leave to stand whilst you are preparing the Celeriac. When the celeriac is all sliced, spoon a small amount of the cream (with bits) into the bottom of an oven proof dish (I use one approx 16cm square by 7cm deep). Top with overlapping celeriac slices, spoon another few spoons of the cream mixture on top and repeat. Add a layer of grated cheese, then continue layering up the celeriac and cream until all used up, finishing with cream on top. Scatter with a thickish layer of cheese. Cover with foil and bake in the oven for approx 1 hour, before removing the foil to allow the cheese to brown and create a nice crust on top. Cook for another 30 minute or until soft throughout when pierced [size=78%]with a thin knife or a skewer to ensure it's cooked through.[/size]
Does 4 - 6 portions.
Celeriac is only 1.9g carb per 100g and the cream/milk mixture works out at approx 8g carb and the cheese is negligible, so you have a nice low carb, satisfying side dish to go with roast meats, sausages, chops or any form of meat.