Thank you for the info. It’s interesting that it didn’t publish.

Hi Susan, cinnamon sounds like a good seasoning, too, however, I associate it maybe too much with sweet dishes. I think I would make a version seasoned with garam masala. It still has a warm spiciness but is more suited to savory foods.

Hi John-Mark, sure, I’ve translated the recipe below. Please notice that the original recipe uses our Ketokamu baking mix. I’ve replaced it with an appropriate amount of psyllium:

Keto Celeriac and Cauliflower Casserole

about 20—21 oz (600 g) celeriac
1 lb (450 g) frozen cauliflower
1 teaspoon psyllium husk powder
1 organic free-range egg
1 cup (240 ml) heavy cream
1 teaspoon onion powder
1 teaspoon (or to taste) natural salt
1/4 teaspoon ground white pepper
pinch of nutmeg
(1 tablespoon erythritol or allulose)

1. Preheat the oven to 212 °F (100 °C).
2. Peel the celeriac and chop into small pieces.
3. Place the celeriac pieces and the frozen cauliflower into a saucepan. Pour in water so that it rises about 1 inch (2.5 cm) from the bottom of the saucepan.
4. Cook the veggies, covered, until they are completely soft. Add more water during cooking if needed.
5. Pour out the water. Puree the veggies until smooth puree. Add the psyllium and mix until well combined.
6. Combine the egg, cream, onion powder, salt, white pepper, and nutmeg in a small bowl. (Add also the sweetener if you use it.) Whisk until well combined.
7. Add the egg and cream mixture to the veggie puree.
8. Pour the mixture into a 9-inch (230 cm) baking dish. Level the surface with a spatula.
9. Bake in the preheated oven for about 4 hours, or until the casserole is done and it has got some sweet flavor. After turning off the heat, you can leave the casserole in the oven overnight. In that case, cover the baking dish with aluminum foil so the casserole doesn’t get dry.

That sounds amazing! Is there any way an English-speaking person get their hands on that recipe?