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I’ve heard about celery root (aka celeriac) before as a great low carb alternative to be used in a celeriac recipe, as it is not very starchy for root vegetable. But have you SEEN a celery root? They are monsters! If you thought a rutabaga was ugly, wait until you meet a celery root. I think a pretty scary Halloween costume would be going out as a giant celery root.

These jerks require a trim AND a peel – ok, it wasn’t that hard at all and I got a pound of celeriac after I hacked it into pieces.

And surprise, surprise – it tastes like celery. Celery root….tastes like celery. And honestly, even raw it was quite a delightful taste. I really look forward to experimenting more with celeriac.

With only ten net carbs per cup and a different, yet yummy, light taste, I made an extremely savory mash with the celery root. Baked it with a yummy almond-cheese topping and scarfed it down as my main meal (and fed it to some friends as a side – they loved it).

Print Recipe Celeriac Carrot Bake Low carb celeriac carrot bake recipe Ingredients 1 pound Celery Root

2 Small Carrots

0.75 cups Half And Half

0.5 tablespoons Nutmeg

1 tablespoon Summer Savory or sage or thyme

2 tablespoons Chopped Almonds

2 tablespoons Parmesan Cheese

2 tablespoons Almond Flour

2 tablespoons Olive Oil Instructions Chop up the celery root and carrots into uniform pieces and boil until tender, drain

Mash the celery root, carrots, half and half, nutmeg and chosen spice (I don't have a masher and used an immersion blender, which I bought solely because it's purple, so now I use it for everything)

Spoon mixture into serving dish(es)

Mix together the cheese, almond flour, olive oil and almonds and spoon on top of root mixture

Bake for 10 minutes or until browned on top





