No, really, it is! Just look at it and it’s one gnarly vegetable… not to mention dirty! So, it’s not at its most attractive when you see it in the produce department, but if you look past its bumpy, filthy exterior, inside is a wonderfully creamy, tasty heart of delicate celery taste in a potato-like texture.

One of the absolute benefits of changing to a low carb lifestyle that has practically eliminated potatoes and rice from my diet is that I am finding wonderful substitutes that fill in amazingly well. I have not replaced a baked potato yet, but any other way of cooking it, I have alternatives that are delicious and satisfying. Celery root is one more of them. Also known as celeriac or knob celery, this is a not actually the same celery you buy in long sticks, but a special variety from the same family that is cultivated for the root.

Last night, I loosely adapted a recipe from Epicurious that used potatoes and celery root cooked with Parmesan cheese sauce. The original recipe is here if you want to try it, but the new, improved, low carb version is below made with kohlrabi, celery root and a combination of Irish Cheese and mozzarella.

Layered Kohlrabi, Onion and Celery Root Casserole

1 cup Celeriac, Celery Root, (about 3 to 4 “), peeled and sliced
1 cup Kohlrabi, (about 2 small 2”) sliced
1/4 teaspoon Nutmeg, ground,
1/2 cup Onions, raw, sliced
1/2 teaspoon Garlic powder or minced garlic
1.5 oz Dubliner Irish Cheese, cut into pieces
1/2 cup Mozzarella Cheese
1/4 cup Whipping Cream, .
1 tbsp Better Than Bouillion, Chicken, in 3/4 cup water or 3/4 cup chicken broth

Preheat oven to 375°F. Butter small casserole dish. Layer 1/2 of the celery root, then 1/2 of the kohlrabi, then the onion slices. Repeat the celery root and kohlrabi layer. Cover with plastic wrap and microwave for 3 minutes, Let rest a minute, then microwave another 2 minutes. This gives you a shorter cooking time in the oven.*

Meanwhile, heat cream and bouliion mixed into the water in a small sauce pan. Add 1/4 teaspoon nutmeg and garlic powder. Mix in cheeses and stir until melted. Pour over the vegetables.

Bake in oven for 30 minutes or until the liquid is slightly absorbed and the top is browned. If vegetables aren’t quite done, cover with foil and cook and additional 10 to 15 minutes. Let rest at room temperature a few minutes before serving.

*If you prefer not to microwave, cover the casserole with aluminum foil and cook for 30 minutes, then remove the foil and cook for 20 to 30 minutes more until vegetables are tender and the top is golden brown.

Makes 4 servings

Nutrition Info: (1 servings)
Calories: 150 Fat: 10.2 g Net Carbs: 6.3 g Protein: 6.7 g

Posted on 4/5/2013