Veggies, oh, veggies. Our love for you is true. We delight in the hearty crunch and tender crispiness of oven-fried celery root (celeriac). We swoon over green beans enveloped in a delicate, garlicky cream sauce. And our hearts skip a beat when we top it off with gorgeous, deeply caramelized lemon. If that isn’t love, what is?
February 16 2017 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
Veggies, oh, veggies. Our love for you is true. We delight in the hearty crunch and tender crispiness of oven-fried celery root (celeriac). We swoon over green beans enveloped in a delicate, garlicky cream sauce. And our hearts skip a beat when we top it off with gorgeous, deeply caramelized lemon. If that isn’t love, what is?
USMetric
4 servingservings
Ingredients
- 1½ lbs 650 g celery root or rutabaga
- 2 tbsp 2 tbsp olive oil
- ½ tsp ½ tsp salt
- 2 tbsp 2 tbsp unsweetened finely shredded coconut
- 2 tbsp 2 tbsp coconut flour or almond flour
Creamed garlic beans
- 2⁄3 lb 300 g fresh green beans
- 3 oz. 85 g butter
- 1 cup 240 ml heavy whipping cream
- 1 1 garlic clove, mincedgarlic cloves, minced
- 2 tbsp 2 tbsp chopped fresh parsley
- 2 2 lemon, halvedlemons, halved
- salt and pepper to taste
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Preheat the oven to 350°F (175°C). Peel the celery root and cut into half-inch-thick (1 cm) slices. Add oil and salt to both sides. Place on a baking sheet lined with parchment paper.
Mix together coconut and flour, and sprinkle on the root celery. Add additional oil on top, if desired.
Roast in oven for 30 minutes or more, until the breading has turned a golden brown and the celery is softened.
Meanwhile, prepare the beans. Trim and cut into nicely sized pieces. Sauté in butter for 5 minutes on medium-high heat. Add cream and season with salt and pepper.
Lower heat and let simmer until the cream thickens a bit. Add finely chopped parsley and garlic before serving.
Char the lemons. Cut into halves and place with cut surface down in a hot and non-greased pan. Press until the lemon has turned a nice color. Squeeze lemon juice on top of the breaded celery and serve.
Tip from our Dietitian
If enjoying this as a lunch or dinner we recommend increasing the protein for a more filling and nutritious meal.
You could serve it with a couple of fried eggs, halloumi or add edamame beans to the veggie mix to keep it vegetarian.
Craving a little meat? Celery root is always a great alternative to potatoes and this particular preparation makes the perfect side dish for beef, fish or poultry.
Try shredded cheese instead of coconut for the breading.
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