With another holiday around the corner, I thought a sweet-treat…
One of my favourite food finds since going paleo is the scrumptious celeriac (celery root). Don’t let this knobby, bulbous root vegetable fool you! What lies within the confines of its tough skin is a most delicious, low-starch flesh with a delightfully subtle flavour.
My gotta-create-AIP-friendly-comfort-food kick from last week, which culminated in the development of the Cauli-Cheese sauce, trickles over into this week with the creation of these Scalloped Notatoes. I served this for dinner the other night, and after his first couple of bites, my husband reached over to give me his fist-bump of approval. I was also quite chuffed that the seasoned (see what I did there?) tastebuds of my mother-in-law — who is visiting us and getting, needless to say, a crash course in paleo and AIP — deemed this a pleasing dish.
So my advice to you is if you haven’t yet given celeriac a chance, get on it! Don’t let its intimidating and harsh appearance put you off. In fact, start by experiencing its high yum-factor with these Scalloped Notatoes. They’re totally gnarly (yes, pun intended), as in beyond radical, as in off-the-hook awesome, as in trust me. You’ll dig ‘em (ooops, I did it again).
Scalloped Notatoes (Paleo, AIP)
Author: Martine Partridge
Recipe type: Side Dish
- Sauce Ingredients:
- 2 c cauliflower florets
- ½ c reserved water from steaming
- 1 tbsp coconut oil
- 1½ tsp lemon juice
- ½ tsp salt, or to taste
- ¼ tsp granulated garlic
- 1 tsp gelatin
- ⅛ tsp dry mustard powder or ¼ tsp mustard (This is an option provided you are not following AIP.)
- Remaining Ingredients:
- 1 medium-large celeriac
- 1 shallot
- Cauli-Cheese Sauce (see above)
- salt and pepper to taste
- a few sprigs of fresh dill
- Preheat oven to 350 degrees. Grease an 8x8 baking dish. Set aside.
- For the sauce, first steam the cauliflower florets until soft. Drain and reserve ½ c steaming water. Place cauliflower in a high-speed blender or food processor along with the reserved water. Add all other ingredients and process until smooth. I like to make this ahead of time and refrigerate for ease of assembling the Scalloped Notatoes.
- Peel and cut the celeriac into eighths. Thinly slice each ⅛ portion to about ⅛ inch in thickness. Layer the sliced celeriac in a greased 8x8 dish. Sprinkle with finely minced shallot. Spread Cauli-Cheese Sauce over the celeriac and shallot. Add salt and pepper to taste. Chop fresh dill and sprinkle on top.
- Bake uncovered for 50-60 minutes or until the celeriac is tender and topping is nicely browned.