Roast "Notatoes" with Garlic and Feta

Roast potatoes were one of the things I missed most when I first went low-carb, but not being one to go without my favourites I came up with a keto alternative.

These ‘Notatoes’ are so delicious, I think they’re up there in my top 3 favourite recipes I’ve ever developed for the KetoDiet App.

Crispy, melt in the mouth and when topped with fresh oregano, rosemary and feta, it’s a tastebud sensation you’ll happy dance all round the kitchen to!

Serve as a side with your favourite source of protein. It’s a weeknight winner dinner traybake you’ll want at your fingertips! I hope you enjoy.

Step-by-step

1. Preheat the oven to 190 °C/ 375 °F (fan assisted) 210 °C/ 410 °F. Cop the celeriac into about about 2 cm/ 0.8 inch cubes. Cut the celeriac into small florets. Peel and finely chop the garlic.

2. Add the chopped celeriac, cauliflower and garlic cloves to a baking tray. Add the herbs and butter or olive oil, season with salt and pepper and toss well.

   

3. Roast in the oven for 30 - 35 minutes until golden. Top with fresh oregano and feta.

   

4. Tastes best when served fresh, but can be stored in the fridge for up to 3 days.

   

5. Enjoy as a side dish or a light dinner, or double the serving for a full satisfying meal.

   

Recipe

Roast "Notatoes" with Garlic and Feta

★★★★☆4.4 (39 ratings)

This tasty low-carb vegetarian meal is packed with flavor and healthy fats! Serve as a side or light lunch.

Hands on

5m

Overall

40m

Servings

6

7.1 g

Net carbs

5.7 g

Protein

14.7 g

Fat

186

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes 6 side servings

• 1 large celeriac, peeled (250 g/ 8.8 oz)
• 1 small cauliflower (400 g/ 14.1 oz)
• 4 garlic cloves
• 4 tbsp extra virgin olive oil or melted butter (60 ml/ 2 fl oz)
• 2 tsp dried oregano
• 3 tbsp fresh rosemary or 1 tsp dried rosemary
• 1 tsp fresh thyme or ¹/₂ tsp died thyme
• 1 cup crumbled feta cheese (150 g/ 5.3 oz)
• ¹/₂ tsp sea salt
• ¹/₄ tsp cracked black pepper
• fresh oregano or herbs of choice for garnish

Instructions

1. Preheat the oven to 190 °C/ 375 °F (fan assisted) 210 °C/ 410 °F. Cop the celeriac into about about 2 cm/ 0.8 inch cubes. Cut the celeriac into small florets. Peel and finely chop the garlic.

2. Add the chopped celeriac, cauliflower and garlic cloves to a baking tray. Add the herbs and butter or olive oil, season with salt and pepper and toss well.

3. Roast in the oven for 30 - 35 minutes until golden. Top with fresh oregano and feta.

4. Tastes best when served fresh, but can be stored in the fridge for up to 3 days.

5. Enjoy as a side dish or a light dinner, or double the serving for a full satisfying meal.

Nutrition per serving, side

Carbs 15%Protein 12%Fat 73% of calories

Net carbs

7.1 g

Total carbs

9.6 g

Fiber

2.6 g

Sugars

3 g

Protein

5.7 g

Fat

14.7 g

Saturated fat

5.1 g

Calories

186 kcal

Sodium

486 mg · 21.1% RDA

Magnesium

26 mg · 6.49% RDA

Potassium

362 mg · 18.1% EMR

Nutrition by ingredient

Per side	Net carbs	Protein	Fat	kcal
Celeriac, raw	3.1 g	0.6 g	0.1 g	18
Cauliflower, fresh	2 g	1.3 g	0.2 g	17
Garlic, fresh	0.6 g	0.1 g	0 g	3
Olive oil, extra virgin	0 g	0 g	9 g	80
Oregano, dried	0.1 g	0 g	0 g	1
Rosemary, fresh	0.1 g	0 g	0 g	1
Thyme, fresh	0 g	0 g	0 g	0
Feta cheese	1 g	3.6 g	5.3 g	66
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Oregano, fresh	0.2 g	0 g	0 g	2
Total	7.1 g	5.7 g	14.7 g	186

Serving size side

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian