• Celery Root Mash

    Celery Root Mash | stupideasypaleo.comAlright! Now before you click away because this has the word “celery” in it, just stay with me for a minute here. I know so many people who don’t like celery, but rest assured, this is something different. Celery root, also called celeriac, is the subterranean component of celery and looks like other bulbous root veggies such as turnip (swede). When roasted, it takes on a mildly sweet flavor. It’s also very tasty in braised dishes and stews, but tonight I decided to turn this one into a simple – but incredibly flavorful – mash based on a Jaimie Oliver recipe.

    Celery Root Mash

    Preparation 5 mins 2017-03-30T00:05:00+00:00
    Cook Time 20 mins 2017-03-30T00:20:00+00:00
    Serves 3-4 cups     adjust servings

    Ingredients

    • 1 celery root (celeriac)
    • 1 garlic clove, smashed
    • 2 tsp dried sage or 1 tsp dried thyme
    • ~1/4 cup chicken stock or water
    • Coconut oil or fat of choice
    • 2 Tbsp coconut cream or coconut butter
    • Salt and pepper to taste

    Instructions

    1. Peel and dice the celery root into equal-sized pieces. They don’t have to be perfect, but evenly-diced cubes will cook more evenly.
    2. In a large skillet over medium-high heat, brown the celery root in a spoonful of coconut oil. Season with the sage (or thyme) and salt & pepper.
    3. Once the pieces are browned, add the garlic and stock (or water). Put a lid on the skillet and steam the celery root on medium-low heat until cooked through, about 15-20 more minutes. Check to make sure the veggies aren’t getting too dried out and add a bit more water if necessary.
    4. Add the coconut cream and mash the celery root to the desired consistency. I left mine a bit chunky. Season with more salt and pepper if desired.

    by

    Celery Root Mash
    Prep time:
    Cook time:
    Total time:
    Serves: 3-4 cups
    Ingredients
    • 1 celery root (celeriac)
    • 1 garlic clove, smashed
    • 2 tsp dried sage or 1 tsp dried thyme
    • ~1/4 cup chicken stock or water
    • Coconut oil or fat of choice
    • 2 Tbsp coconut cream or coconut butter
    • Salt and pepper to taste
    Instructions
    1. Peel and dice the celery root into equal-sized pieces. They don’t have to be perfect, but evenly-diced cubes will cook more evenly.
    2. In a large skillet over medium-high heat, brown the celery root in a spoonful of coconut oil. Season with the sage (or thyme) and salt & pepper.
    3. Once the pieces are browned, add the garlic and stock (or water). Put a lid on the skillet and steam the celery root on medium-low heat until cooked through, about 15-20 more minutes. Check to make sure the veggies aren’t getting too dried out and add a bit more water if necessary.
    4. Add the coconut cream and mash the celery root to the desired consistency. I left mine a bit chunky. Season with more salt and pepper if desired.

    Have a question about this Celery Root Mash Recipe? Leave it in the comments below!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    5 thoughts on “Celery Root Mash

      1. Sometimes you’ll see it listed as celeriac 🙂 I hope you can find it. I’m sure Whole Paycheck has it…not sure about the other markets.

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