Celeriac is my husband’s and my FAVORITE thing to spiralize. It has a mild celery flavor and it’s just delicious spiralized with some ghee or olive oil, or taken a little further with the sauce and chicken in the eBook. Whenever I buy only one celeriac I always regret not buying more. So. So. Good.
I hope things are going well with you! I’m pretty happy right now because it’s been around 70F for the majority of the past two months. And while I’m waiting for my book edits to arrive I’ve had some time to get back to my baking mixes for you! The first ingredient in all of my mixes is coconut flour (of course 😉 ), and there are three: Pizza & Bread, Scones & Pie Crust, and Pancakes & Muffins. The packaging was inspired by some of our favorite wine bottles. We could keep playing with it and try some other ideas for the logo, but that would delay things further, and I’m way too excited to get these babies out into the world. Lots of you have asked when they will be available for sale, and the answer is soon! I don’t know exactly, but we are close!
Have a great week!!! xoxox
♥, Kelly
P.S. I’m going to be doing a bunch of mix giveaways right before they hit the market! Many will be given away randomly to my newsletter subscribers! Sign up now so you don’t miss it 🙂
Celeriac Pasta with Artichoke Hearts & Baked Eggs
paleo, grain-free, dairy-free
1 large or 2 small celeriac (celery root)
2 tablespoons ghee, bacon fat, or avocado oil
salt, pepper, onion powder, garlic powder, to season
1/2 yellow onion, sliced
2 handfuls artichoke hearts
5 eggs
- Set the oven to 350F. Peel the celeriac with a knife and spiralize them.
- Place a large pot or 12-inch skillet over medium heat. Add the ghee, bacon fat, or avocado oil, and the celeriac noodles. Season with salt, pepper, onion powder, and garlic powder.
- Saute the noodles, stirring frequently, until they have reduced by about half.
- Put the lid on and cook for about 10 minutes, stirring occasionally, until softened.
- Add the artichokes then crack the eggs on top. Put the lid on, and bake until the eggs are barely set. (The eggs will continue cooking after coming out of the oven.)
- Make sure everyone knows not to touch the pan and the lid that have been in the oven. (I once lifted a skillet with my bare hands minutes after it came out of the oven. Yikes.)
- Enjoy!
Substituting zucchini, sweet potato, and other veggies for pasta made with grains is easy! My new book, Easy Paleo Meals, contains 9 easy pastas made with veggie noodles!
Rachel DiCarlo says
this is such a good idea! i thought that was real pasta first! i wanna try this
Angela says
Where do you find celeriac? I have never seen this before!!
Kelly says
At the grocery store. Just ask your produce guy 🙂
Adam Trainor says
Which noodles are you using? You’ve not put this in the ingredients list. I will keep that in mind not to touch the lid of the pan that as been in the oven. It’s a common mistake, we have all been there.
Kelly says
The “noodles” are strips of celery root which I made with my spiralizer 🙂
Adam Trainor says
I have seen a lot of paleo recipes and people have been using zucchini noodles, will these work well with this recipe?
Ornella says
Wonderful idea… Will try this tonight! I have another amazing recipe with celery root: peel and shradded through the small shredder, mix with organic homemade mayonnaise, 1 crushed garlic clove and Himalayan salt… Enjoy it as a very healthy dip.. Just like a humus type 🙂