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Today’s guest post is a great recipe that will show you a tasty way to eat one of the strangest looking vegetables ever… the celeriac! It’s creamy, crunchy and packed with flavor, not to mention both Autoimmune Protocol AND GAPS friendly. So, let me introduce you to my guest poster, Kate!
Kate is a wife and mother of two and blogger at Healing Family Eats. Her whole family were using the GAPS diet to treat digestive issues for a year before starting the Autoimmune Protocol. After years of feeling below par and walking around in a brain fog, Kate stumbled upon the Autoimmune Protocol whilst researching inflammation of the joints. She began to realise that this was in all likelihood linked to her hypothyroidism and autoimmune disease, something none of her doctors had ever mentioned before. The family embarked on the AIP immediately, alongside GAPS, and within a couple of months the brain fog had lifted and inflammation was starting to come down. Now she is on a mission to repair her damaged thyroid and to give her children the strongest foundation possible for a life without inflammation.
I absolutely love celeriacs, those strange Dr Who alien type things that are closely related to the common celery. Because we follow both the GAPS diet and the AIP it means that, not only have we eliminated all the commonly known allergens but we don’t eat the starchier things either. Thankfully celeriacs make a good filler and are also ‘legal’, so I use them quite a bit and like to vary how I cook them.
The celeriac’s origins lie in Northern Europe and the Mediterranean, where it is very commonly used but sadly seems rather underrated in North America. That’s a real shame because it is packed with vitamins and is also known to help maintain blood sugar levels, metabolism, good brain function and improve immunity. For those reasons alone it’s well worth investing a little time getting to know this knobbly root but you should also try it for the delicate flavour and versatility.
Celeriac Remoulade originates from France where it is made with a range of additions but always with mayonnaise and mustard. Of course, neither of these ingredients are AIP friendly so I have added coconut for creaminess together with anchovies and capers for a bit of a kick. The beauty of this dish is that it can be made ahead of time, in fact it should be because an hour or two in the refrigerator allows the flavours to develop further. Traditionally this would be made by cutting matchstick sized pieces but I don’t know anyone who has time for that! Instead, the grater attachment on your food processor will come in very handy to make this quick and delicious salad or side dish.
- 1 celeriac, approx 790g / 1 3/4 lb
- Juice of 1 lemon
- Large handful fresh dill, finely chopped
For the dressing :
- Put the lemon juice into a large bowl. Peel the celeriac and grate using a food processor. Place immediately into the lemon juice and toss around until evenly coated. This stops the celeriac from turning brown. If you don’t have a processor, cut into matchstick sized pieces, making sure they are coated with lemon juice as you go.
- Put the dressing ingredients into a high speed blender and blitz till smooth. Pour the dressing over the celeriac, add the dill and toss again to thoroughly coat. Check to see if it needs salt, this will depend on the levels of saltiness in your anchovies and capers. Set aside in the refrigerator for an hour or so to allow the flavours to develop.
- There are endless ways to serve this but some of my favourites are with slices of cold roast beef or nitrate free ham, on top of a burger with a rasher or two of bacon, or with grilled salmon.
- Keeps happily for up to a couple of days in the refrigerator, well covered.
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