Preheat oven to 375º Fahrenheit. Prepare a 9 X 9 inch baking pan by greasing with butter or coconut oil.
Place celeriac in a large saucepan. Add about 1/2 teaspoon salt (reserving the other 1/2 teaspoon). Cover celeriac with cold water. Cover saucepan tightly and put over high heat. Bring to a boil, then turn heat to low. Simmer until celeriac is tender--about 10 minutes.
While celeriac is cooking, place garlic, butter, thyme, 1/2 teaspoon salt, pepper, 1 cup of cheese (reserving 1/4 cup), and sour cream in a food processor.
When celeriac is tender, drain and discard the cooking water. Add celeriac to the other ingredients in the food processor. Pulse until creamy. Taste and adjust seasoning.
Heat a large skillet over medium-high heat.* When hot, add ground beef. Season lightly with salt and pepper.
Cook beef, stirring occasionally until all sides begin to brown. Using a slotted spoon, remove beef to a plate. Discard all but 1 tablespoon of the grease from the pan. Place skillet over medium heat.
Add onion and carrots to the skillet. Cook, stirring occasionally carrot is tender and onion is beginning to brown on the edges and appears translucent.
Stir in garlic. Cook one minute. Add vinegar. cook, scraping up browned bits, until vinegar has almost completely evaporated.
Stir in thyme, sour cream and heavy cream. Allow to simmer until thickened. Stir in 1 tablespoon chives (reserving 1 tablespoon for later). Add the cooked ground beef to the mixture and stir to combine.
Spoon the ground beef mixture into the prepared pan. Spread the celeriac mixture on top. Sprinkle with the remaining 1/4 cup cheese.
Sprinkle reserved 1 tablespoon chives over the top before serving.
*If using low-fat beef, you may need to use a non-stick skillet or melt a tablespoon of butter in the pan to prevent sticking.
Serving size: 1/8th of the recipe
Per serving:
Calories: 320
Fat (g): 25
Carbs (g): 7
Fiber (g): 1
Protein (g): 18
Net carbs (g): 6
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