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Lilly’s Table

 
 
© Lillys-Table.com Photo of Celery Root Mash
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Celery Root Mash

 

Move over mashed potatoes, you now have a more flavorful, less starchy replacement. This lessor known vegetable is technically called celeriac and is not actually the root of celery stalks. However, the flavor is intensely, beautifully similar. When mashed it gives the illusion that you somehow infused the flavor of celery into creamy delightful potatoes. Because celery root packs a lot of flavor, we simply enhance it with a bit of olive oil, salt and pepper. The typical dairy medley I prefer in my mashed potatoes is not necessary for this vegan, low-carb delight of a side dish.

Ingredients

  • 1½ lb celery root, more or less
  • ½ teaspoon salt, more to taste
  • 2 tablespoons extra-virgin olive oil

Serving Size: 2 People

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Preparation Instructions

The challenge of the gnarly celery root is simply cutting it, which just requires a large knife and of course a solid cutting board surface.

Bring a couple quarts of water up to a boil.

Rinse the celery root, pushing off any clumps of dirt. Cut off each end of the root, so that it sits flat. While it sits sturdy, cut down alongside the edge of the root being sure to remove every hairy knob and part. Once all of the white of the root is exposed, rinse off any residual dirt.

Cut into chunks and place in the boiling water with about half of the salt. Cook until the roots are tender, about 10 minutes more or less.

When they are tender to the bite, remove from the water or strain it off, reserving at least a cup or so of the cooking liquid.

Place the cooked root in a food processor or even a blender. Unlike potatoes, you cannot ‘over-mash’ this root. Add a splash of the liquid if necessary and blend until creamy smooth. Scrape down occasionally too. Blend until it is the perfect creamy texture.

Pour in the olive oil and salt while blending. Taste. Add more of each if needed until it tastes amazing.