Better Than Mashed Potatoes
If you’ve never tried celery root (aka celeriac) because the gnarly appearance looks intimidating, this simple and amazing dish will get you hooked. Every time I make it, I think “OMG, that is better than mashed potatoes!” If you are following a keto or low-carb diet, this dish is 100% perfect for you!
So celery roots are the ugly duckling of the produce aisle. Yep, they are gnarly, weird, and (if your grocery store calls them “celeriac”) they have a funny name. But don’t be deterred - this awkward piece of produce turns into sheer beauty when you turn it into a smooth and creamy mash that also happens to be low-carb. Celery root is also loaded with vitamins B6, C and K. It also contains important minerals, such as phosphorus, potassium, and manganese. So, besides being tasty, celery root has a rich nutrient profile that is worth adding to your menu!
1½ pounds celery root
2 C water
1 garlic clove, smashed and peeled (omit if on a low-FODMAP diet)
1 bay leaf
1/8 TSP salt
Freshly ground black pepper
2 TBS ghee or grass-fed butter
Using a vegetable peeler, cut away all the gnarly + tough exterior of the celery root
Cut the cleaned root into 1.5'“ chunks
Put the celery root in a medium saucepan and add water, garlic, bay leaf, and thyme. Season with salt and pepper.
Bring to a simmer, cover, and cook until the celery root is very tender, about 20-30 minutes.
Remove and discard bay leaf and pour out cooking water, reserving 1 C of the water.
In saucepan containing celery root + garlic, add ghee (or butter) and puree until smooth with an immersion blender. Add reserved cooking liquid as needed to get your preferred texture.
For a chunkier texture, mash the celery root with a potato masher or wooden spoon.
Taste and season with more salt and pepper, if needed.