Martina from KetoDiet blog is one of the best low-carb bloggers out there. That’s why I was really thrilled to get my hands on her new cookbook which she published very recently, but which is already a bestseller on Amazon.
By the way, Martina’s Strawberry Cheesecake Fat Bomb guest post is one of the most popular posts on my blog, so you know that I’m talking about a real star here!
Already opening the book for the first time was a very pleasant experience. I usually pay a very close attention into quality when it comes to cookbooks (there is so much crap out there, especially on Amazon), but Martina’s book both looks stunning and is also easy to read. But the best part are the fantastic recipes she has created. You’ll find delicious recipes from homemade basic ingredients to breakfasts, lunches, desserts and sides and everything in between. There are also several bread and bun recipes; those are always a welcome addition to any low-carber’s recipe collection, especially when the recipes are really good and the result pleases the palate. Personally, I’ve seen too many inferior low-carb and keto bread recipes, so I really appreciate when somebody takes the trouble and develops a top-notch low-carb bread recipe or in this case, many excellent bread recipes.
After seeing this overwhelming amount of great recipes with mouth-watering, professional photos, it was difficult to choose which one to try and prepare myself. Since my main area are 5-ingredient or less recipes, I checked all the recipes in the book that have 5 ingredients or less. After a while I was intrigued by the Vegetarian Stuffed Avocado recipe on page 106. Well, I have to admit that I’m not too big fan of avocado, its flavor and texture just feels weird. I do use avocados, but I always hide them in smoothies where I cannot taste them at all. Moreover, the Vegetarian Stuffed Avocado recipe contains celeriac, another challenging ingredient. I wanted to see how my taste buds will handle this interesting combo.
In addition to avocados and celeriac, I needed lemon (both juice and zest), mayo, salt and pepper. I used olive oil based homemade mayo which is a staple at my house.
So I had all ingredients, even the celeriac. I had made bone broth a couple of days before and used some celeriac there. They only had gigantic celeriac roots in the supermarket so I had plenty left in the fridge. This recipe was a perfect opportunity to use some of the leftover celeriac.
The recipe turned out really easy to make. Well, you had to grate the celeriac and the lemon zest but that was an easy job with a proper grater. Excitedly I mixed the ingredients and filled the avocados with the mixture. Then followed the most exciting part: tasting.
I was surprised. Very pleasantly surprised! The combination was perfect in every way. Mayo was creamy and rich, whereas the lemon juice and zest gave the needed tang. Celeriac gave slightly crunchy texture and also tasted fresh. Actually, I really didn’t notice very much the taste of it. It just blended perfectly with the other ingredients.
And the avocado then? I could taste it but this time the taste was actually delicious! The lemon zest and juice accompanied the characteristic avocado taste in the most pleasant way. Needless to say, I was completely hooked and wanted more!
I bet that you will also like the recipe, so let’s check how to make this delicious dish:
First, peel the celeriac.
Then grate it finely and place into a bowl.
Scoop the middle of the avocado halves out. Place the flesh into the bowl with the celeriac.
Add the lemon juice…
…and the pepper.
Mix everything well together. I noticed that a fork works well for mashing the avocados.
Now everything is well mixed!
Just fill the avocado halves with the mixture and that’s it.
And here is the recipe:
- 1 small celeriac
- 2 large avocados, halved
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons freshly grated lemon zest
- 4 tablespoons mayonnaise
- salt and freshly ground black pepper to taste
- Peel the celeriac.
- Using a grater with the smallest holes, finely grate the celeriac into a bowl.
- Leaving 1/4- to 1/2-inch (6-13 mm) layer of avocado along the insides of the skins, scoop the middle of the avocado halves out into a bowl with the celeriac.
- Add the lemon juice, lemon zest, mayonnaise, salt, and black pepper an combine.
- Fill the avocado halves with the mixture and enjoy!
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