Diabetes Support Forum

Diabetes recipes => Other => Topic started by: Pattidevans on 22 March 2017, 05:40:27 PM

Title: Celeriac Dauphinoise
Post by: Pattidevans on 22 March 2017, 05:40:27 PM
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
100ml milk
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.
Title: Re: Celeriac Dauphinoise
Post by: Moby on 22 March 2017, 08:35:20 PM
Thanks for this patti,  I'll definitely try this!
Title: Re: Celeriac Dauphinoise
Post by: Pattidevans on 22 March 2017, 09:59:18 PM
Moby the milk/cream mix may or not be enough, depends on the size of your celeriac and how high it comes up your dish, as a rule of thumb the liquid should come up to approx 3/4" of the top of the celeriac in the dish.  Make sure the dish is on a baking tray just in case the liquid leaks out if it boils.  Generally it doesn't need it, but just in case as it stinks the oven out if it does!
Title: Re: Celeriac Dauphinoise
Post by: Paulines7 on 23 March 2017, 10:02:01 AM
Another lovely recipe to try.  Thanks Patti.
Title: Re: Celeriac Dauphinoise
Post by: Pattidevans on 23 March 2017, 10:18:55 AM
He he Pauline, this is one I make regularly.  Made it this Sunday just gone, and we finished it on Tuesday night!  It does reheat well!
Title: Re: Celeriac Dauphinoise
Post by: Paulines7 on 23 March 2017, 11:46:48 AM
John does most of our cooking and he normally cuts the celeriac into small chunks and puts them in with the roast potatoes.  He loves the stuff but I could take it or leave it.  He said he would try the Dauphinoise recipe though. I would probably adore that as I love cheese and cream. 
Title: Re: Celeriac Dauphinoise
Post by: Pattidevans on 23 March 2017, 01:18:32 PM
Roast Celeriac is good too!  Also Celeriac oven chips... prepare as you would home made oven chips, brush with oil, sprinkle with paprika, place on a baking sheet and pop in a medium hot oven until done.
Title: Re: Celeriac Dauphinoise
Post by: Paulines7 on 24 March 2017, 12:22:32 PM
We called in at Tesco yesterday and John picked up a celeriac and put it in the basket.  Hopefully, he will be cooking Dauphinoise tonight or tomorrow.   ;D
Title: Re: Celeriac Dauphinoise
Post by: Avocado on 24 March 2017, 07:17:50 PM
I'll put this on the list of dishes to do too :) Thanks Patti !
Title: Re: Celeriac Dauphinoise
Post by: pms543 on 21 April 2017, 10:25:55 AM
Have made this several times now and any leftovers after a sunday lunch go into a bubble squeak type thing that's delicious too..
Title: Re: Celeriac Dauphinoise
Post by: Pattidevans on 21 April 2017, 01:01:42 PM
I find left-overs reheat pretty successfully.  You must let me have the bubble and squeak type thing recipe Pms.
Title: Re: Celeriac Dauphinoise
Post by: sedge on 21 April 2017, 02:28:57 PM
I'm wondering how something creamy, fries ......
Title: Re: Celeriac Dauphinoise
Post by: pms543 on 21 April 2017, 02:52:20 PM
Patti I basically throw in a frypan the remaining with veg leftovers particularly cauli, carrot and swede, sprouts, cabbage  and slow fry in butter turning it over frequently.

Sedge it works! It's not sloppy by any means🙃

I use Jamie Oliver's recipe as a guide
Title: Re: Celeriac Dauphinoise
Post by: Pattidevans on 21 April 2017, 05:40:52 PM
I was wondering just what Sedge wondered too.... doesn't the cream separate and go a bit unappetising looking?
Title: Re: Celeriac Dauphinoise
Post by: pms543 on 21 April 2017, 05:53:43 PM
Nope


It's not usually runny ( mine)