The Low Carb Luxury Newsletter: 
Volume III / Number 12: June 28, 2002: Page 4
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      Cooking TLC with Karen Rysavy
Also known as celery root, knob celery, turnip rooted celery, and céleri rave, raw celeriac appears inedible at first glance. Gnarled and bulbous, dark brown in color, it hardly inspires by virtue of its appearance alone... but start to scrub or peel that unattractive exterior, and you will soon be overwhelmed by its delicious aroma, a pungent mix reminiscent of black pepper, celery, and earth. The taste is similar — very strong, and not, I think, for the timid of palate, since celery salt is often made commercially from celery root extract.

Celeriac Celeriac contains key nutrients such as potassium, phosphorous, calcium, and vitamin C, as well as a good amount of dietary fiber and a small amount of some B vitamins. Celeriac is not actually the root of the celery which we regularly eat, but is instead a special variety of celery, developed especially for its large root by gardeners in Northern Europe and the Mediterranean as far back as the Renaissance period. Celery and celeriac are known for having anti-inflammatory properties, and are often recommended for people with arthritis or rheumatism. Celeriac is a member of the umbel family of plants that also includes parsley, carrots and fennel.

This nutritious root may be enjoyed either raw or cooked, in a variety of ways. The leaves are edible and may be chopped and added to salads and soups, or enjoyed as traditional greens. Celeriac can be baked, whole, in its skin (scrub very well with a brush first, to clean, then prick with a fork) or simply peeled, boiled, and mashed. Slice, batter and fry it as you would zucchini or eggplant. Cube it and add to soups and stews; slice it and add to stir-frys. Boil for use in cold salads, etc. (Unlike some root vegetables, celeriac should be added to already boiling, salted water, and then returned to a simmer). Raw celeriac can be shredded or julienned for salads, but is best if first blanched (immerse in boiling water for 30 seconds, then plunge immediately into ice water). The blanching process will help to remove any bitter taste. Raw celeriac should always be tossed with something acidic such as lemon juice, as it will brown very quickly untreated in the open air. By the time it is peeled, a 1 pound celeriac will yield about two cups, sliced or grated. Per cup (156 g), raw celeriac has just 60 calories with 14 g carbohydrate, 3 g fiber, and 2 g protein.

Classic Celery Root Rémoulade

  • 3/4 cup buttermilk (180 ml)
  • 2 tsp. ThickenThin NotStarch (10 ml)
    [or use approx. 1/2 tsp. guar or xantham gum]
  • 1/2 tsp. salt (2.5 ml)
  • Pinch of cayenne pepper or sauce
  • 1 egg yolk
  • 2 tsp. olive oil (10 ml)
  • 2 tsp. parsley (10 ml)
  • 2 tsp. tarragon (10 ml)
  • 1 Tb. drained capers, rinsed (15 ml)
  • 1 anchovy fillet, chopped (5 g)
  • 1 tsp. grated onion or shallot (5 ml)
  • 1 tsp. brown mustard (5 ml)
  • 1 tsp. Splenda granular (5 ml)
  • 1 Tb. lemon juice (15 ml)
  • 2 Tb. Water (30 ml)
  • 1 lb. celery root (450 g)
Whisk one-quarter cup of the buttermilk with the cornstarch, salt, and pepper in a saucepan. Blend in the egg yolk, then add the remaining buttermilk. Simmer over moderate heat, stirring constantly, until the mixture thickens, about five minutes.

Transfer to a small bowl, and gradually whisk in the oil, herbs, capers, onion, anchovy, mustard, sugar, and lemon juice.

Chill rémoulade, covered, at least thirty minutes. Just before you are ready to serve, shred or grate the pared celery root and toss with sauce.

NUTRITIONAL INFO: Six servings, each: 74 calories, 3 g fat (0 g sat.), 9 g carbohydrate (1 g fiber), 3 g protein.

Creamed Celeriac

  • 1 celery root, about 1 lb. (450 g)
  • 1/3 cup mayonnaise (80 ml)
  • 1/2 tsp. Splenda (2.5 ml)
  • 1/2 tsp. black pepper – use more or less, to taste (2.5 ml)
  • 1 tsp. green bell or fresh hot jalapeno pepper, minced
  • 1 green onion, thinly sliced
  • 3 Tb. red wine vinegar
Peel celeriac and dice into bite-sized pieces. Boil in salted water just until fork-tender. Drain and chill.

Whisk remaining ingredients and toss with cooled, cubed celery root. Typically served with toothpicks, I like this well enough to eat it with a fork!

NUTRITION INFO: Six servings, each: 156 calories, 13 g fat (1 g sat.), 7 g carbohydrate (1 g fiber), 1 g protein.

Cream of Celery Soup with Celeriac Flan

Easy, yet elegant and rich enough for a fancy dinner party!
  • 6 stalks thinly sliced celery (150 g)
  • 2 slices bacon, chopped (56 g)
  • 1 cup diced onion (125 g)
  • 1 tsp. minced garlic (5 ml)
  • 1 tsp. ground thyme (5 ml)
  • 1/2 tsp. salt (2.5 ml)
  • 1/4 tsp. pepper (1.25 ml)
  • 2 cups chicken stock (480 ml)
  • 1 cup heavy cream (240 ml)
  • 1/2 cup diced celeriac, boiled until tender and drained (120 ml)
  • 1 egg
  • 1/2 cup half and half cream (120 ml)
  • 1/2 tsp. salt (2.5 ml)
  • 1/4 tsp. pepper (1.25 ml)
In a saucepan, sauté celery with onion, garlic, and bacon until vegetables are soft and bacon is crisp. Add chicken stock, cream, salt, pepper, and thyme; stir and continue to cook over low heat. Meanwhile, preheat oven to 250 F (120 C). Prepare the flan by pureeing the cooked celery root, egg and cream with salt and pepper in a blender or food processor until completely smooth.

Butter well six small ramekins, molds, or even teacups. Divide mixture among molds and place in a 13x9 pan. Place pan in oven and then pour boiling water in the pan around the molds until it comes halfway up the sides. Bake for 15 to 20 minutes or until mixture is firm in center. For a most impressive presentation, unmold one warm flan in the center of a soup bowl, then ladle warm cream soup around it. Garnish with fresh chopped green herbs, finely chopped tomatoes, and bacon bits.

NUTRITION INFO: 6 servings, each: 255 calories, 23 g fat (10 g sat.), 5 g carbohydrate, 7 g protein.

If you like these recipes, you’ll LOVE my cookbook, Cooking TLC! Order your autographed copy direct from to receive FREE Priority Shipping!

Check out the latest review of TheLowCarbChef’s Chocolate Fudge Brownie Mix at Low Carb Luxury! This fantastic mix will deliver the absolute best fudge brownies available or we will give you your money back!

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Carbolite, the maker of some of the most widely distributed low carb chocolates in the country has now created a Low Carb Protein Meal Replacement bar in 4 flavors. Available in Cookies n’ Cream, Chocolate Chip, Strawberry and Peanut Butter – only $1.89/bar at!

Please take a minute to email us with anything you have really been missing and we will give it to The Low Carb Chef right away!

A quick email to and The Chef will go to work on trying to find an answer to your low carb desires! Both and The Low Carb Chef are truly dedicated to helping you in your desire to live a low carb lifestyle WITHOUT having to suffer through the loss of your favorite foods. There are so many possibilities that were not available prior to now that The Chef is looking for a challenge – Can you help out—!!

                                              Brett and Wanda
              Designed with the practical low carb dieter in mind!

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