Low-Carb Hash Browns


There is no way I’ll feel compelled to go back to the white potato after today’s recipe. I’ve skinned, chopped and cooked celeriac (celery root) in butter with a dash of salt and pepper. That’s it. The great thing about celeriac is that it softens quickly – within 2-3 minutes of cooking – and develops the same texture, taste and appearance of regular hash browns. So what’s stopping you? You cut so many corners with this lower-carb, healthier alternative to morning comfort, that adding a bit of butter isn’t a setback. Enjoy!

*If you want to make this vegan, just use a vegan butter or oil.

Celery root is not just a substitute – it has some incredibly glow power:

Celeriac: is high in fiber, potassium, magnesium, and vitamin B6, is beneficial for the lymphatic, nervous, and urinary systems, acts as an effective diuretic, enhances digestion, contains a good amount of vitamin C, maintains body functions such as blood flow, promotes bone health, lowers cholesterol levels, helps with insomnia, and is a good source of folate and vitamin K.

Find the Full Recipe @Greatist.




Bon Appetit!

xo Aylin

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