Ratio    5.7:1

Total calories    248 kcals

Fat                      25.6g

Protein               2.5g

Carbohydrate     2g

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Ingredients

40g raw celeriac

16g Boursin garlic and herb soft cheese

40ml Abel and Cole double cream

Method

1. Preheat oven to fan 180C.

2. Thinly slice celeriac.

3. In an oven proof ramekin make a layer of celeriac, then add a knob of Boursin, followed by another layer of celeriac. Keep layering and finish with celeriac.

4. Pour double cream over the top.

5. Cover ramekin with a double layer of foil (to stop it from drying out) and bake in the oven for 20-30 mins. 

Top Tip

This goes really well with a roast dinner!

Recipe by keto mum - Julie Chambers

© The Daisy Garland