Brabant Potatoes. I think one of the things most diabetics or people going low carb for the first time miss are potatoes. Though I have never eaten tons of potatoes I certainly like them and these are a terrific substitute and easy, easy, easy.
Brabant potatoes are nothing more than deep fried cubed potatoes. The only thing we are doing is cubing celery root (or diakon radish) instead. Now celery root is just about the ugliest, toughest, veggie ever to deal with but is so worth the little time it takes and once you have made them you will knock yourself in the head and say “I could have had a V-8”. If celery root doesn’t trip your trigger then daikon radish is another easy alternative.
Cut differently and still deep fried, they make a great french fry substitute, and sliced thinly on my mandoline I also make fabulous “potato” chips with them. Use your favorite oil and I use my own rendered tallow. The flavor? OMG and good grief. This barely needs a recipe it is so easy. Can substitute these for Caramelized Zucchini in Chicken Tchoupitoulas.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 Large Celery Root (Celeric)
- Favorite Oil for Frying
- Cut off end and roots, & peel celery root.
- Cut into approximate ¾" cubes.
- Fry in 365-375 degree oil until dark brown & crispy.
- Drain on paper towels and immediately salt.
- 4 Servings
- 32 Calories, .8g Protein, 5.9g Carbs, 1.4g Fiber 4.5g Net Carbs
- Make sure your oil is hot enough.
- The small amount of oil adds a few calories but...on this site we do not care about good fats and good grief, your kids can even put sugarfree ketchup on them.
- It is OK to crowd them assuming your oil is hot enough as they will shrink a bit.