This delicious low carb creamed spinach features celeriac and bacon! A gluten free, LCHF, and keto friendly side dish recipe.
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This recipe was inspired by The Ultimate Book of Barbecue, which I thoroughly recommend. I mentioned the book before when I tried cooking a Whole Grilled Chicken – which was amazing! I've given a low carb spin to the creamed spinach recipe from this book – mainly because it featured celeriac and bacon – and the combination sounded amazing! (Although I've yet to find a recipe with bacon and cream that I didn't like!)
What's in this Article?
Carbs in Celeriac
I love celeriac (or celery root, if you prefer), but for some reason I always forget to cook it. One cup (155g) of cooked celeriac contains about 7.2g net carbs – which makes it mid range as low carb veggies go. It's a good source of fiber and vitamins B6, C and K. It works perfectly with the spinach in this delicious low carb side dish! And yes, I'll admit it *does* look a little strange…
… but once it's peeled and chopped it doesn't look too different from any other root vegetable!
How to Make Low Carb Creamed Spinach with Celeriac and Bacon
Peel the celeriac and chop it into cubes. Heat some olive oil in a large saucepan, add the celeriac, and continue to cook until the celeriac has started to soften.
Add some cooked bacon and garlic paste (if you don't have the bacon already cooked, you could always add it first, then the celeriac).
Next, add a LOT of fresh baby spinach. I usually have to add the spinach in batches, waiting for it to wilt down before adding more. Covering the saucepan with a lid will speed up the wilting process. Stir occasionally while the spinach cooks.
When all the spinach is in the pan, add some heavy cream and warm through. Taste for seasoning and add a generous amount of salt and pepper (although depending on the bacon, you might not need too much salt).
Serve warm. This low carb creamed spinach goes really well with grilled steak!Low Carb Creamed Spinach with Celeriac and Bacon #lowcarb #lowcarbsides #lchf Click To Tweet
- 1 tbs olive oil
- 8 oz celeriac (celery root)
- 1 tsp garlic paste
- 4 slices cooked bacon, chopped
- ¼ cup heavy cream
- 12 oz fresh baby spinach
- salt and pepper
- Peel the celeriac and chop it into cubes. Heat the olive oil in a large saucepan, add the celeriac, and continue to cook until the celeriac has started to soften.
- Add the cooked bacon and garlic paste.
- Next, add the baby spinach in batches - letting each batch wilt down before adding more. Covering the saucepan with a lid will speed up the wilting process. Stir occasionally while the spinach cooks.
- When all the spinach is in the pan, add some heavy cream and warm through. Taste for seasoning and add a generous amount of salt and pepper (although depending on the bacon, you might not need too much salt).
- Serve warm.
4g net carbs per serving (approximately one cup per serving)
Nutrition InformationYield 4 Serving Size Quarter of the recipe
Amount Per ServingCalories 176Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 28mgSodium 416mgCarbohydrates 7gNet Carbohydrates 4gFiber 3gSugar 1gProtein 7g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.
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