Eat to beat diabetes | Celeriac gratin with Stilton

When you’re cutting carbs from your diet, it’s tricky trying to come up with new ideas to substitute something like a creamy mashed potato that you would normally pair with a meat and veg supper that still tastes luxurious and even dinner party-worthy. I love celeriac and serve it in a variety of ways (mashed, roasted, in casseroles or salads) and this is a real winner. The celeriac is coarsely shredded which gives it a lovely texture and then baked in the oven with a creamy sauce spiked with Stilton and some lemon juice to cut the richness. If Stilton is not your thing, you could substitute a dessertspoon of Dijon mustard with equally good results and it reduces the calorie count. Served with dark greens, pork roasted on a bed of seasoned onion, celery and carrot and gravy (make by pureeing the roasting juices and vegetables together, thin it with a little white wine), it’s a fab supper that is as easy to make as it is delicious.

Celeriac gratin

Serves 4 (5g carbohydrate and 240 calories/portion)

  • 1 tbsp olive oil
  • 5g butter
  • ½ large or one whole small celeriac, peeled and coarsely shredded
  • 100ml double cream
  • Juice of half a lemon
  • 50g Stilton cheese, crumbled (or a tablespoon of Dijon mustard)
  • A dash of ground white pepper
  • 10g Panko breadcrumbs (roughly chopped walnuts are also a great option to give crunch to the crust topping)

About Janet Davies @pigeoncottage

Food lover, author, cook!
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