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Hidden vegetables - Celeriac

(5 Posts)
SoloD Mon 28-Jan-19 17:54:32

I often make Cottage Pie as a convenient way to add additional veg into my kids diet (about 2/3s of the sauce is finely chopped onions, grated carrots, courgettes, butternut squash etc and of course tomatoes).

But I have found you can lower the GI and up the veg by doing half potatoes and half Celeriac. Works really well together as boiling the celeriac removes the bitter flavours. Children wolfed it down.

Last batch I mixed with some left over cheese (including some rather harsh tasting goats cheese, but worked really well).

OP’s posts: |
Blondie1984 Tue 29-Jan-19 00:11:30

I do this with fish pie and it's lovely

LoniceraJaponica Tue 29-Jan-19 00:19:32

I would use swede instead as my lot loathe the taste of celery.

SpoonBlender Tue 29-Jan-19 00:37:28

Celeriac is fab, and I love the Cthulhu tentacleface nature of them too. Although it does mean you often trim a fill third of it away.

I mostly make spicy chips or grate it into a partial-mash like yours. Did some ace, um, veg pancakeish lump things recently:

1 courgette grated
100g grated celeriac
100g sweetcorn
4 spring onions finely chopped
2 eggs
3 tbsp self-raising flour
Salt, pepper, cumin, coriander, chilli to taste. Whatever you like really, they're rather bland solo so pep them up.

Mix eggs and flour, then all together. Take a large tablespoon of the glop into a medium heat very non-stick frying pan with a little olive oil and make a burger-sized patty out of it. Repeat until you run out of frying pan - probably four. Flip'em when they're brown underneath, three/four minutes. Same again, then they're done. They should be squishy in the middle but veg cooked.

If you want, while the first side is going grate some cheeeeeeese on the other side to fry when you flip. That is good.

SpoonBlender Tue 29-Jan-19 00:43:55

That's the large grating on all the veg there. I've not tried it on the little grate I think it'd be too mushy and lose all its interesting textures and go a bit pappy.

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