I grew up in South Africa and a mandatory ‘potato bake’ was the highlight of any braai – especially in my family where my aunt would get frequent requests to bring one along to family gatherings. It is a wonderful memory and one that deserved mention here. After moving to the UK in 2012, I used to make my own version, which was more of a classic Dauphinoise. After going keto in early 2018, not being able to tuck into one was the only thing that stung a little – until I discovered how low in carbs celeriac was! So, I adapted the exact recipe I used to do, but used celeriac instead of potatoes – with fantastic results! Try it alongside the Pork Belly and Keto Gravy recipe on this site.
This recipe is rich and filling and would sufficiently feed 5-6 people as a side dish. However, it came in so low in carbs, I decided to calculate the macros that this recipe would serve 4 because I just know you will want more. At only 5.8g carbs per VERY generous serving you will thank me for advising this. If you are cooking for a larger crowd, use the facility on the recipe plugin below and double up the ingredients. Simply prepare the celeriac in batches and use a larger dish. (You may have to also increase the cooking time.) Use a mandolin (with a guard please!) if you can’t get them paper thin like I can with my trusty Robert Welch. THIS RECIPE IS ACCOMPANIED WITH A VIDEO. (Scroll down to see it, and be sure to watch the blooper reel Funnyman slips in at the end!)
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Carbs 5.8g | Fat 48g | Protein 5.6g
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Keto Celeriac Dauphinoise
- 1 large celeriac, (approx. 1kg / 35oz)
- 20 g (0.7 oz) unsalted butter
- 3 cloves garlic, peeled and finely sliced
- 300 g (10.6 oz) double cream
- salt and white pepper
- 30 g (1.1 oz) Gruyere cheese
- pink Himalayan salt
- fresh thyme, to garnish
- Preheat the oven to 160°C (fan oven). This is 180°C for conventional ovens (or 350°F / gas mark 4).
- Use a good-quality vegetable peeler to remove the skin from the celeriac. (If you slice the peel away, you risk more wastage than necessary.) It’s a messy affair and you may need to wipe the peeled celeriac with wet kitchen paper to clean.
- Halve the celeriac to make it easier to slice, then patiently slice as thin as possible. You could use a mandolin for this (if you do, please use the guard), but I find I get much thinner slices when doing it by hand with my super-sharp knife (I sharpen my trusty Robert Welch every day). I advise you do whatever you are more comfortable with, but the important thing is that the celeriac is very thin (2mm).
- I yielded 700g (25oz) celeriac slices from my 1kg (35oz) unpeeled celeriac – and this is how the macros were calculated. I advise if you wish to make a bigger batch to serve a larger crowd, double the recipe using the facility above and use a larger dish.
- Melt the butter in a very large non-stick pan. Fry the sliced garlic over low-moderate heat until softened.
- Tip all the sliced celeriac into the pan. Stir well to evenly coat the celeriac in the butter and garlic.
- Add all the cream and cook for 2-3 minutes, stirring well to evenly coat the celeriac in the cream and warm the cream through. Season the mixture generously with salt and white pepper.
- Remove the pan from the heat and use a large spoon or spatula to scoop the celeriac into a suitable, greased baking dish (mine was 20x 20cm / 8x 8-inch). Ensure it is layered evenly in height.
- Once it has all been spooned in, spoon over any remaining cream from the pan. I like to place the dish onto another tray in case any cream or cheese bubbles over. Place on the middle rack of the oven for 30 minutes.
- After 30 minutes, cover the surface with grated Gruyere cheese and cook for an additional 30 minutes - or until the celeriac has completely softened. You can test this the same way you would test a potato bake: just stick a fork in it!
- The cheese will also have browned and crisped. (If you find it still feels too firm / uncooked, cook for a little longer, but do not increase the heat else the cheese will burn).
- Season with pink Himalayan salt and scatter over fresh thyme.
Watch the video (... with blooper reel!)
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Calories 474Kcal / 1983kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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