Celery root au gratin with a top layer of cauliflower is a beautiful site. It looks so fattening! Surprise. This awesome low carb side dish is a comfort food that just tastes flat-out delicious.
The celery root or also known as celeriac is a precarious looking vegetable. We all know celery, but the knobby root is an underground treasure. I didn’t discover this nutritious gem until last year. Since then, I am amazed at its versatility. Literally it tastes so much like a potato.
How To Cut A Celery Root:
Simply cut the top off where the celery stalks meet the root. Either dispose of the tough stalks or rinse and freeze and add it to your next soup stock recipe. Some of the roots in the grocery store already have the stalks removed. Now cut the bottom flat. Take your knife and cut in a downward motion to prep this wonder of a veggie for your upcoming delight. Using a mandolin, slice your celery root thin as you would for au gratin potatoes.
Some of the nutritional benefits of Celery Root:
- Low in calories, high in fiber.
- It is a good source of vitamin K.
- It contains poly-acetylene anti-oxidants.
- Scientists at The University of Newcastle at Tyne conducted several research studies and found that these compounds possess anti-cancer properties which may offer protection from acute lymphoblastic leukemia and colon cancer.
- It contains essential minerals, including phosphorus, iron, calcium, copper. Copper helps restore your immune system and helps prevents anemia, and helps maintain bone metabolism.
I added the Gouda goat cheese, along with the Vegan cheddar cheese giving this decadent side dish a smooth cheesy consistency and flavor. We spiced it up by making a mixture of fresh sage, fresh thyme, dried oregano, freshly ground peppercorns, and pink Himalayan sea salt. For this dish, I like to mix all the herbs and spices together to assure an even distribution of flavor. This assures each bite is consistently the same. So here is your trivia for the day….
The word piquant comes to mind, which means zesty and tasty. It comes from the word pique, which is French and means “to prick,” so something that is piquant will most certainly pique your interest. Hopefully your taste buds will be amused also!
There was no skimping on flavor with this piquant celery root au gratin. Bon Appetit!
Try celery root au gratin as an accompaniment to salmon. It makes for a beautiful presentation. Enjoy!