Who needs potatoes when you’ve got CELERIAC? That sounds kind of like “Celiac” doesn’t it? Hmmm…maybe we should just call it Celery Root from here on out…
Either way you title the root, its gonna answer back, and I think you’re gonna love it! I am a huge fan of how these babies work as a substitute for mashed potatoes’ most popular swap: Cauliflower.
Yes, yes, I know! Cauliflower can be mild and sweet and have that nice creamed/fluffy texture similar to our beloved nightshadey smashed taters. BUT! It can also kind of stink. And it can cause some of us digestive discomfort when consumed in excess. So for the sake of nutrient density and also for not overly sulfuring ourselves, let’s look at this other lovely option for mashing. (You can save that head of cauliflower in your fridge for “rice” and “crusts” and “couscous” this week instead!)
This recipe whips up in a pinch, too! (I LOVE easy-peasy…you know me.) All ya gots ta do is peel it, cube it, steam it, mash it, then season it! See…have a looksie…
Steam for approximately 15 to 20 minutes on the stovetop over low heat, or until they are fork tender. Drain very well, then return to pot.
I just love the tie-dye-esque colorings in celery root!
Season and fatten and splash your cooked chunks. Then, get out your immersion blender (or your potato masher if you like your “potatoes” with some lumps) and pulse away until it is a nice smooth puree.
Voila! Now you are ready to serve with your choice of protein. Or maybe just some bone-broth gravy. YUM.
Click here for my recipe for Perfectly Seared Scallops…delicately decadent alongside this celery root mash.
- Scrub celery root well under running water with a vegetable brush to remove excess dirt.
- Peel off thick skin carefully, using a sharp knife.
- Cube into approximately 2" chunks, and place in a medium, lidded pot lined with a steamer basket.
- Steam for approximately 15 to 20 minutes over med-low heat, or until fork-tender.
- Drain well, return to pot.
- Season with salt, and herbs if preferred. Add fat and coconut milk or bone broth.
- Using an immersion blender or potato masher, mash until desired consistency.