Chris is still on his keto diet and Myr is still on the soft-food diet. Chris is avoiding starches and Myr has been told not to eat salad greens that she would have to chew. As a result, many things that I would normally make of the Fourth of July are off limits.
We are going over to the kid’s apartment for dinner. [Yes, Myr is in her late 20’s but she is still our kid. Everything is relative, especially relatives.] Chris is making a Texas chili (no beans) and I am bringing bean dips (for Myr) and a non-potato salad for Chris.
As I have been researching keto recipes, I have run across potato salads that substitute cauliflower for potatoes. Jan though is getting a bit tired of all of all the cauliflower that we have been eating lately. I will have to come up with something else to make her happy.
Celeriac is a non-starchy root vegetable. If I steam it, it should make a soft low-carb substitute for potatoes for my non-potato salad recipe. I want to add celery, but I will also have to cook it a bit and de-string it for Myr’s soft food diet. Jan suggested that since this dish is mainly for Chris I should make it with real mayonnaise.
After Dinner Note: Anyone who reads my blog might think that every harebrained idea I come up with comes off without a hitch. Not true, I simply usually do not blog about my spectacular failures. This salad fall in the category of “could have been a success.”
I have not cooked with celeriac a lot and when I do I have usually blended it into a soup. This is the first time I have tried to use it as a solid vegetable. Normally, I would peel just the dirty outer layer of the celeriac and then dice the root. What I had previously failed to notice is that the celeriac has a very fibrous outer layer on its upper side.
The heart of the celeriac came out just as I had planned—soft and potato like. However, the pieces that contained part of the fibrous layer had what Jan called “bones,” a thin sheet of un-chewable roughage. Jan’s final comment is the only thing that kept this from being a perfect salad was that I had not used potatoes.
Karl’s Celeriac Non-potato Salad
4 large celeriacs
2 stalks celery
4 eggs, hard boiled
4 Tbs. chives, separate uses
4 Tbs. Karl’s Keto Real Mayonnaise
½ tsp. paprika, separate uses
¼ tsp. black pepper
¼ tsp. Kosher salt
1. Peel and cut the celeriac into ½ inch dice.
Tip: To make this salad work you need to use only the heart of the celeriac and peel off the outer 3/8 to ¼ inch of the skin.
2. Trim the celery stalks and them cut them in half (or thirds to fit in a medium pot).
Tip: If you are not on a soft food diet you may simply chop the celery and use it raw.
3. Place the celeriac and celery into a medium pot, with 1 cup of water. Bring to a boil, cover and then reduce the heat.
4. Four minutes after the pot has come to a boil, take out the celery stalks and place them in cold water to prevent them from over cooking.
5. When you can insert a knife easily into the celeriac cubes (about another two to four minutes more), drain them and run cold water over them. Drain well and place them in a large bowl.
6. Remove the strings from the celery and chop fine. Place them in the bowl.
Tip: Scrape the back of the celery stalk with the edge of a knife. Prick up the end of the strings with the point of the paring knife. Pinch the end of the string and pull up to remove it.
Note: Removing the strings peels off the outer layer of the celery and you lose a lot of vegetables matter to waste. Do this only if you are trying for the soft food version.
7. Peel and dice the cucumber and eggs. Add them to the bowl.
Note: Today I used an Armenian cucumber from our garden.
8. Snip the chives finely and add them and the rest of the ingredients to the bowl.
9. Mix thoroughly and chill completely.
10. Serve cold garnished with more chives and a sprinkle of paprika.