I love root vegetables so much. They are so full of that great, warm autumn flavor, they are so nutritious, and they don’t contain any gluten or anti-nutrients like grains do.

One of my favorite root vegetables is one that you don’t often hear that much about—celery root.

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 a wonderful nutrient, to0. It is an excellent source of riboflavin, calcium, vitamin B6, magnesium, phosphorus, and an all-around 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 in the kitchen 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.

I love this dish for weeknights, but honestly, it’s so great that I would serve it for company—I’d even serve it as a star on Thanksgiving night.

Mashed Potato & Celery Root with Herbs

The ingredients in this side dish are very similar to the ingredients you’d find in a traditional mashed potato recipe. The difference? You have that wonderful addition of celery root, of course, plus some tasty herbs like sage.


  • 4 cups celery root, peeled and cubed
  • 4 cups potato, cubed with the peels on
  • 1 small onion, chopped
  • 1 small garlic clove
  • 1/2 to 1 cup of milk, broth (this is a great place to use that bone broth!), or water
  • 2 TB butter
  • 1 tsp ground sage
  • 1 tsp sea salt
  • Pepper to taste


  1. Peel the celery root with a vegetable peeler and cut it into small cubes (about the size of a nickel should do).
  2. Wash the organic potatoes well and cut into small cubes.
  3. Cut your organic onion into small cubes as well.
  4. Put celery root in a stock pot with filtered water. Use enough water so the root vegetable is totally immersed in the liquid.
Bring the heat to a boil and reduce to medium heat. Let the whole thing cook for 10 minutes.
  6. Add your potato and onions to the water and let them cook until they are fork tender, about 10 to 15 minutes.
  7. Drain all of your vegetables using a colander.
In a large bowl, put the cooked vegetables, smash 1 clove of raw garlic, add butter, salt, herbs, and 1/2 cupof liquid.
  9. Blend the entire thing with an immersion blender (where to buy) until it’s the texture you desire. You can leave it chunkier and drier. Or you can add more liquid for a creamier, fluffier texture.
  10. Serve the puree with meat and a green salad to complete the meal.


How About You?

What are some of your favorite side dishes? Have you ever cooked with celery root? I’d love to hear all about your adventures in the kitchen, as I’m always looking for great new ideas to try.