I love root vegetables. They’re so autumn, so nutritious and don’t contain any gluten or anti-nutrients like grains do.
Otherwise know as known as “celeriac,” this root vegetable dates back to the 7th century BC and is a favorite of French chefs, probably because it blends so well in soups, stews, mashes and other savory dishes.
Celery root is an excellent source of riboflavin, calcium, vitamin B6, magnesium, phosphorus, and an excellent source of potassium, vitamins A, C, and K, as well as dietary fiber.
After picking up several from the Farmer’s Market, I tinkered and made this savory side dish that is absolutely delicious. Celery root’s light and almost grassy flavor picks up the heaviness of potatoes, and also reduces the glycemic index substantially.
Mashed Potato & Celery Root with Herbs
- 4 cups celery root, peeled and cubed
- 4 cups potato, cubed with peels on
- 1 small onion, chopped
- 1 small garlic clove
- 1/2 – 1 cup of milk, broth, or water
- 2 TB butter
- 1 tsp ground sage
- 1 tsp sea salt
- Pepper to taste
- Peel the celery root with vegetable peeler and cut into small cubes (about the size of a nickel).
- Wash organic potatoes well and cut into small cubes.
- Cut your organic onion into small cubes as well.
- Put celery root in a stock pot with filtered water. Use enough water so the root vegetable is totally immersed in liquid.
Bring heat to boil and reduce to medium heat. Let cook for 10 minutes.
- Add your potato and onions to water and let them cook until tender, about 10-15 minutes.
- Drain all of your vegetables.
In large bowl, put cooked vegetables, smash 1 clove or raw garlic, add butter, salt, herbs and 1/2 c. liquid.
- Blend with an immersion blender (where to buy) until the texture you desire. You can leave chunkier and drier. Or add more liquid for a creamier, fluffier texture.
- Serve with meat and a green salad.