I deliberated. Do I call this recipe a verrine -- ooooh,…
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.
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:
- 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).
- 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!
- 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 )
Author: Martine Partridge
Recipe type: Side
- 1 large celeriac (about 4 cups riced)
- 1 tbsp. EVOO
- 1.5 tsp Herbes de Provence
- ½ tsp sea salt
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
- Peel and chop the celeriac into chunks.
- 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.
- Transfer the riced celeriac to a medium bowl. Mix in the EVOO, herbes de provence, and sea salt.
- Pour onto the parchment-lined baking sheet and roast in the oven for 20-25 minutes. Stirring at the half-way point.
- Remove from the oven and serve.