hi everyone
so
it's about two o'clock in the afternoon
and i'm making lunch
so me my friend celeriac so depends on
where you are you might have different
names for it it's basically the root of
celery you know it's not a pretty face
but it's absolutely delicious and i
think it's not nearly getting enough
credit
as a keto low carb vegetable i can
really discovered it and since i went on
keto it's such a versatile plant i've
used for pickles for stir-fry and today
i'm going to turn it into the most
gorgeous
hash brown so the first thing i'm going
to do with this beauty is
to remove the skin so i'm going to just
catch up the tip a little bit
and then use a pillow i'm going to
remove the skin
it's got pretty thick skin
but the flesh underneath is beautiful so
it's really worth the effort
cool so the skin is pretty much gone and
just like potatoes he's got this sort of
slightly darker eyes here and you can
just remove it with a knife
kind of just
a bit like that lovely and then i'm
going to grate it into small strips to
make a hash brown and you can cut in
small pieces and just grate it with a
grater but i'm going to do it with food
processor so i'll be back in a sec
and look at this
beautiful that's a lot of greatest
celeriac it didn't look that big but you
get a lot out of it so normally what i
do is i tend to grate the whole thing
and i take the portion i want out and
keep the rest airtight container in the
fridge and i use it to make more hash
brown or i put in stir fry or soups it
works wonders for one person for me
anyway i want about 150 grams so it's
roughly about a cup and half you don't
have to be precise you can tweak that
according to your liking and then i'm
going to add in some onion as well it
works really well with the hash brown so
i only need about a quarter of it
so i'm going to slice it really thinly
well as thin as i can get in anyway
lovely let me break it up a bit so i've
got about 150 grams here
and then
i'm going to add in
my sliced onion
and then i'm going to add in a bit of
cumin this is so amazing in hashbao it
brings life to all the flavors so just a
couple of pinches roughly half a
teaspoon i think
there you go and then some salt to
season
and then to bind it together we're going
to add a little bit of zenenga just a
really small amount um i say
quarter of teaspoon
is plenty
and just sprinkle on top and then a
tablespoon of water just sprinkle on top
like that and it mix the whole thing
together
so with the binder you can probably
replace it with a tablespoon of psyllium
house powder or flaxseed but the zunigam
seemed to provide best binding
okay so the mixture for my hash brown is
ready okay so onto hashbalm so here's my
frying pan and what i'm going to do is
place three egg rings in my frying pan
and i'm going to add in some oil
into each ring
and then turn my heat on
medium heat so you don't need to use the
egg wings but it just gives me more
control with the shape and everything so
and then i'm going to scoop in my hash
brown mixture
like that
with equal portions
so it's kind of perfect for three little
horsepower and i'm going to just press
them gently and allow it to sizzle
beautiful
every time i use this frying pan
there'll be viewers asking me which
brand it is so this is actually from
cone recon
i'm pretty sure i butchered that but
this is a swedish brand and they do
these ceramic coating frying pans so i
love these frying pans because i've been
trying to transition
all my frying pans to either stainless
steel or
ceramic coating for safety reason
obviously so i ditch all my tough long
ones that i confess to use before so i
love stainless steel ones as well but
they tend to stick you have to keep
seasoning them otherwise they eventually
stick so i found this brand and i've
been using the frying pans for quite a
few years now and i really love them
okay so once the bottom hashbrowns
starting to set i'm going to remove the
egg wings and they're hot so my trick is
to use
chopsticks so i'm going to just gently
lift it up like that
and then this one
okay so just allow them to cook gently
and you can see the bottom is starting
to brown
and it means
it's almost ready to be flipped so let's
have a look
beautiful look at that
so yummy looking
going to split these ones as well
gorgeous
one more oh
lovely and brown
and once the bottom of the opposite side
is starting to brown
it's almost ready
look at that so beautiful
so plate up
and then the last one
and to go with my hash brown i want to
create some salsa so i'm going to make a
really simple tomato salsa it's
absolutely delicious and i'm going to
chop my tomatoes in small chunks
and then some red onion you can use
white onion but red onion is sweeter and
milder
that goes in and then in my salsa i'm
going to add some lime juice
i love lime
so i mount this up to you
and then some garlic so again the mount
is up to you
and then some salt to taste
you can taste it to decide how much you
want and a little bit of coriander
just roughly chop it
all the things i love
chocolate in
and a nice drizzle of extra virgin olive
oil look at this
great so that's our sauce already
so here's my hash brown and my beautiful
tomato salsa and then i've got some
salad leaves i'm gonna just pop it on
the side and to make it even more
substantial i've got my gorgeous crusty
bun so i can mop up all the salsa so i
made these yesterday and kept in the
freezer and i just took one out and
popped it in the oven and it comes out
lovely and crusty so i think it's time
to eat a scoop of salsa
oh look at that it's so aromatic as well
so good wow the cumin is really working
so well with a celeriac and the texture
is so similar to potatoes
ah so delicious and you definitely have
to make this salsa so easy
my bread
look at that and my favorite thing to do
is this
so good so the recipe should work really
well with other low-carb root vegetables
so it depends on where you are you will
have different varieties and just try it
with whatever's available to you and if
you can get hold of celeriac definitely
go for it so i hope you like my lunch
today and we'll give it a go and
definitely try this bread as well it's
so lovely and follow me instagram if you
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it really means a lot so thank you for
hanging out with me today and thanks for
watching i'll see you next time i'm
going to finish this plate
you