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Tips and tricks for low carbing?

(1 Post)
TempusEejit Mon 23-Oct-17 15:16:02

Most recipes for celeriac dauphinois include simmering the celeriac in milk/cream to soften it a little before transferring it into the baking dish. I find the taste of celeriac a little overpowering as is, so when I make dauphinois I simmer the celeriac in lightly salted water then tip the water away before adding slightly less milk/cream than the recipe calls for (as the celeriac has already absorbed some liquid). Makes the celeriac flavour much milder.

Anyone else have any tips they care to share?

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