Celeriac Rounds

CeleriacRoundsIf you were to ask me what I found most challenging about feeding my family on a Paleo/Primal template, I would say two words: starchy carbs.

A common Paleo/Primal “pitfall” is to accidentally go too low carb. Diane Sanfilippo of Balanced Bites and Practical Paleo wrote a nice, quick Facebook post on the topic you can find here. Granted, for some folks, going low carb or very low carb is a desirable therapeutic goal. Chris Kresser fleshes some of that out here. But, I haven’t seen any evidence that children benefit from a starchy-carb restricted diet and, in the absence of strong, compelling evidence, I would not limit my kids’ access to a macronutrient.

(Remember, those macros are fat, protein and carbohydrates. Also remember that grain is not a macronutrient.)

The trouble with getting starchy carbs on my kids’ plates comes down to seasonality, timing and preparation. The fact is, during the spring, summer and early fall months when winter squashes are not in season, my options are limited.

(An aside … March is my least favorite time to shop for food. Spring and summer produce isn’t in yet. But the great fall veggies are all out of season too. Hence, you see posts like this one, where I am struggling.)

I try to keep roasted sweet potatoes in the fridge so that I can pop them on the skillet and fry them up for dinner. Another staple at Casa Rudolph is the plantain which gets fried, roasted, smashed and cooked a million different ways. The kids and my hubby enjoy white, red and purple potatoes but since they are nightshades, they are a no-go for me. Plus, their prep time can be prohibitive. And, about once a week, we have some white rice. Sometimes it’s a hit and sometimes they only pick at it.

So, suffice it to say I am always exploring quick, tasty, easy starchy carb options.

In that spirit, I picked up some celeriac last week. When I told the kids what it was I was greeted with a chorus of, “I hate that. I won’t eat that.”

Nonetheless, I persisted … knowing that if they get hungry enough they will at least try anything … and these Celeriac Rounds emerged.

The kids ate four servings. I had to reserve some for their dad.

If you are looking for a simple way to switch up your starchy carb rotation, give these a go!

Celeriac Rounds
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 4 bulbs, celeriac
  • 2 TBSP coconut oil
  • 1 tsp salt
  • ¼ tsp turmeric (or more to taste)
Instructions
  1. Preheat oven to 375 degrees F.
  2. Line a baking sheet (I used 2) with parchment paper and set aside.
  3. Wash and peel celeriac.
  4. Slice thinly. I used a mandoline.
  5. Add rounds to a large bowl.
  6. Melt coconut oil over low heat on stove.
  7. Add oil to rounds and toss well.
  8. Add salt and turmeric.
  9. Place rounds on baking sheet, making sure they do not overlap.
  10. Cook at 375 degrees F for 20 minutes.
  11. Flip rounds and cook for 10 more minutes.
  12. Serve. But be careful not to have your kids in nice clothing for this dinner. Turmeric stains and does not come out!

Visit the #61 issue of Thank Goodness It’s Monday to see this and other posts! Also find this and other AIP friendly yummies at the AIP Roundtable #18 here!

6 Responses to “Celeriac Rounds”

  1. on 11 Mar 2014 at 12:52 amKatherine

    Would you care to share your thinking about your decision to serve white rice and how you select the brand to buy?

  2. on 11 Mar 2014 at 12:45 pmKristine Rudolph

    Absolutely!

    I think I will do a whole post on it, if that’s okay.

    And I buy the WFM generic 365 organic brands.

  3. on 11 Mar 2014 at 4:43 pmKatherine

    Thanks. I’m also struggling to make sure Anna has access to starchy carbs and rice would help solve that issue to a degree. I’ve eliminated rice from my diet so I’m interested in learning about why I might want to add it into hers.

  4. on 19 Mar 2014 at 9:07 pmEileen @ Phoenix Helix

    Celeriac showed up in my very first CSA box 20 years ago, and I’ve loved it ever since. These look simple and delicious! Thanks so much for sharing at the AIP Recipe Roundtable, Kristine.

  5. on 31 Mar 2014 at 1:21 pmChris

    Dies celeriac root taste like celery? How thinly dud you slice on the nandrolone? My homemade chips never work out…either too thin and burn it too thick and not chip like. Thanks!

  6. on 31 Mar 2014 at 2:13 pmKristine Rudolph

    OK, so think about eating a root veggie that reminds you of celery. That’s kind of the flavor that celeriac has. Sometimes you will get a strong one and sometimes the flavor will be weaker. But it’s not overpowering. I think it’s lovely.

    My mandolin was on a thin setting, but not paper thin. I don’t trust myself to watch them closely enough!

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