Fragrant Celeriac Rice (AIP, Low-FODMAP, Paleo, SCD, Vegan, Whole30 )

Fragrant Celeriac Rice (AIP, Low-FODMAP, Paleo, SCD, Vegan, Whole30 )

I’ve steamed it and I’ve roasted it. I’ve let it sweat in oil with garlic and onions, simmered in broth, and then mashed it. I’ve even “scalloped” it. But why, oh, why had I not been ricing celeriac?

Thank goodness I recently came across some seriously fab food inspo in the form of riced celeriac on Instagram. Rebecca Slater, who goes by the Instagram handle of @lowfodmapliving, and who is a low-FODMAP maven, tempts me daily with her vibrant and nourishing food photos. You can (and should!) also follow Rebecca here.Portrait View

Anyway, a few weeks ago Rebecca posted a photo of her “celeriac rice.” This stopped me in my tracks. Wait…you riced celeriac, Rebecca? Genius!

I got myself to the market quicker than you can say “riced celeriac” three times fast. I nabbed one of those knobbly, gnarly, beasty root vegetables, and I got to peeling, chopping, and ricing in my trusty food processor. I added some oil, salt and herbs. I roasted. And then . . . I blissed out on the flavah flave.

A few notes about this recipe:

  1. Be careful with Herbes de Provence mixes. I’ve seen many that include fennel seeds, which are not AIP-compliant. But if you’ve successfully reintroduced seeds and seed-based spices (as I have — yippee! — then have at ‘er).
  2. If your Herbes de Provence does not contain dried lavender flowers, then be sure to add some because that’s what makes this dish wonderfully fragrant!
  3. Celeriac is an SCD-legal vegetable, but it is very fibrous even when cooked, so start slowly if this food is new to you and especially if you are still experiencing symptoms associated with IBD.

The deliciousness that ensues from the simple mix of these few ingredients is off the charts. This Fragrant Celeriac Rice is our new fave and will remain a regular in our weekly rotation for sure.

Fragrant Celeriac Rice (AIP, Low-FODMAP, Paleo, SCD, Vegan, Whole30 )
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Serves: 4
Ingredients
  • 1 large celeriac (about 4 cups riced)
  • 1 tbsp. EVOO
  • 1.5 tsp Herbes de Provence
  • ½ tsp sea salt
Instructions
  1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
  2. Peel and chop the celeriac into chunks.
  3. Place the celeriac chunks in the food processor and process or "rice" using the S-blade. This should take about 30 seconds. Don't over process and pulse a few times to get consistency in riced texture.
  4. Transfer the riced celeriac to a medium bowl. Mix in the EVOO, herbes de provence, and sea salt.
  5. Pour onto the parchment-lined baking sheet and roast in the oven for 20-25 minutes. Stirring at the half-way point.
  6. Remove from the oven and serve.
 

 

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 11 comments for this article
  1. Pingback: Sauteed Beef and Arugula (Paleo AIP, Whole30) - Provincial Paleo
    • Martine Partridge Author at 9:20 pm

      Hi, Liz. Thanks for checking out the blog. 🙂 I find my celeriac at my local organic market, and I also have consistent success finding it at a local Italian Centre. I do see it occasionally at the regular grocery store too (over by the artichokes and endives). I hope you find some soon — it’s delicious stuff!

  2. janine at 12:13 pm

    hello!
    i live in the netherlands and its very easy to get celeriac. i have eaten it in many ways but this recipe was new for me. i absolutely love it!! thank you so much. i just made it for lunch but i think i will make it for dinner as well!

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