My hate of summer is abundantly documented in our blog.
OK, hate might be too strong a word, dislike is more like it. I don’t function well in the sweltering heat and humidity we are subjected to for a couple of months in my corner of the world, and I spend all summers making up dishes that do not require much time spent in the kitchen.
Not anymore, I don’t mind cooking again.
This is my favorite time of the year. It’s warm without being uncomfortable, time to enjoy the beach, and amaze myself at the beauty this tiny land has to offer. Also, time to use the oven. A celeriac, spinach and cheese casserole is the perfect dish for this time of the year.
And speaking of this time of the year, let me just tell you how absolutely lovely it is, let me leave you with this images of our winter break. Are your freezing your tuckus up north? Well, I know a place…
Good. Now let me tell you about celeriac. We have a few “winter” recipes in the blog. But the reason why I love it so much nowadays? Well, I am trying to lose a “few” pounds (my doctor is the eternal optimist, it seems), and celeriac is perfect for this.
I love the mild taste, that it is a great substitute for potatoes and other starchy roots. Amazingly celeriac only has a 5 percent carbohydrate content, and very low glycemic index. One cup of celeriac mash only contains about 42 calories!
This lovely meat-free casserole is nearly a whole meal on its own creamy, cheesy self. It goes great served with some sliced tomatoes and if you must absolutely have meat, it pairs well with chicken roasts.
Celeriac, Spinach and Cheese Casserole Recipe
- 2 lb [0.9 kg] of celeriac , peeled and chopped
- 1 1/2 cup of low-fat sour cream
- 2 tablespoons of dry onion flakes or powder
- 3 tablespoons of chopped chive
- 1 teaspoon of salt (or more, to taste)
- 1 egg
- 4 cups of chopped spinach
- 2 cups of low-fat ricotta
- 2 eggs
- 1 teaspoon of salt
- Butter to grease a skillet or baking pan
- 1 cup of grated cheddar (mild)
- Heat oven to 300 ºF [150 ºC]
- Boil the celeriac until it is cooked through. Remove from the water.
- Mash the celeriac until there are no clumps, preferable to use a ricer.
- Mix in sour cream and onion flakes. Season with salt to taste.
- Mix in egg. Reserve.
For the filling
- Mix spinach, ricotta, eggs, and salt.
- Butter a 9-inch [23-cm] non-stick skillet or baking pan
- Spread half the celeriac mash on the skillet.
- Cover with the spinach mix. Top with the remaining celeriac mash.
- Bake for 35 minutes. Remove from the oven.
- Sprinkle the cheese on top and return to the oven.
- Bake until cheese turns golden brown.