Celeriac 'Fake-Bakes'

My 'Fake-bakes' are fantastic for WeightWatchers and calorie counters alike... A medium 213g potato is 5pp/164kcal, whereas the equivalent weight in celeriac is 0pp/50kcal


Start by giving the celeriac a really good scrub, especially if you are going to leave the skin on. (I like the skin).

If you peel it, you only need to take a fine shaving off the edges. You can do this with a sharp knife or a potato peeler.

If you have the time and you want to take the mind-trickery to its limit, you can shave off the sharp edges using a potato peeler, to make the celeriac look like a rounded potato. You can pop the peelings in a vegetable soup.

Mist with a few sprays of Frylight or olive oil and rub this well into the outside.

Bake in a hot oven 225 degrees C for 40-45 minutes. Turn a couple of times during cooking so that each 'face' of the celeriac gets a lovely charred appearance.

The only way you will achieve a thicker, more 'potatoey' skin, is to fry the baked celeriac in a little frylight oil for a few minutes, but it's not really necessary.

Finally, split open just like a regular jacket potato, and fill with your favourite toppings. 

I served one with 10g low fat spread and 12g grated cheddar for 2pp/approx.80kcal.

I served one with a 2pp/90kcal tin of Coronation Tuna (Sainsbury's Be Good to Yourself range), roasted butternut squash 'chips' and 1 tablespoon Lighter than Light Mayo 0pp/10kcal.



Just like potatoes, you can give the celeriac a head-start in the microwave for about 5 minutes before baking. This should reduce baking time by about 20 minutes.