Celery Root Mash – AIP, Paleo, Low-FODMAP
Who needs potatoes when you’ve got CELERIAC? That sounds kind of like “Celiac” doesn’t it? Hmmm…maybe we should just call it Celery Root from here on out…
Either way you title the root, its gonna answer back, and I think you’re gonna love it! I am a huge fan of how these babies work as a substitute for mashed potatoes’ most popular swap: Cauliflower.
Yes, yes, I know! Cauliflower can be mild and sweet and have that nice creamed/fluffy texture similar to our beloved nightshadey smashed taters. BUT! It can also kind of stink. And it can cause some of us digestive discomfort when consumed in excess. So for the sake of nutrient density and also for not overly sulfuring ourselves, let’s look at this other lovely option for mashing. (You can save that head of cauliflower in your fridge for “rice” and “crusts” and “couscous” this week instead!)
This recipe whips up in a pinch, too! (I LOVE easy-peasy…you know me.) All ya gots ta do is peel it, cube it, steam it, mash it, then season it! See…have a looksie…
After scrubbing well under running water (celeriac can get a bit dirty under all those roots), peel the thick skin off using a sharp knife.
Next, cube your celery root into roughly 2″ pieces, and toss ’em into a lidded medium-sized pot fitted with a steamer basket.
Steam for approximately 15 to 20 minutes on the stovetop over low heat, or until they are fork tender. Drain very well, then return to pot.
I just love the tie-dye-esque colorings in celery root!
Season and fatten and splash your cooked chunks. Then, get out your immersion blender (or your potato masher if you like your “potatoes” with some lumps) and pulse away until it is a nice smooth puree.
Voila! Now you are ready to serve with your choice of protein. Or maybe just some bone-broth gravy. YUM.
Click here for my recipe for Perfectly Seared Scallops…delicately decadent alongside this celery root mash.
- 1 lb Celery root
- 2 Tb Pastured lard, tallow, or duck fat
- 1/2 tsp Himalayan salt
, or to taste
- 2 to 4 Tb Coconut milk
*Low FODMAP: use Bone broth
*
- Dill, parsley, or other preferred herb for color and flavor, if desired
- Scrub celery root well under running water with a vegetable brush
to remove excess dirt.
- Peel off thick skin carefully, using a sharp knife
.
- Cube into approximately 2" chunks, and place in a medium, lidded pot
lined with a steamer basket.
- Steam for approximately 15 to 20 minutes over med-low heat, or until fork-tender.
- Drain well, return to pot.
- Season with salt, and herbs if preferred. Add fat and coconut milk or bone broth.
- Using an immersion blender
or potato masher
, mash until desired consistency.
8 Comments
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Leslie Martin
Hi Samantha Jo,
I just discovered Celery Root this last winter ,Hearty Salmon Chowder by Healingfamilyeats. I haven’t tried it plain yet. Thanks for the idea and encouragement.
Leslie
Cottage Grove, WI
Samantha Jo Teague
Hi there Leslie,
You are very welcome! And, wow, that chowder sounds delicious. I sure could use a nice fish stew once in a while. Thanks for the tip!
Leah Sirabonian
Looks delicious! Would love to try this : )
Samantha Jo Teague
Hello, Miss Leah! Maybe you can have your private chef whip it up for you sometime. 😉
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Amy Delgado Palacios
This recipe was just what I was looking for. It’s so easy and quick to make that it’s begging to be done on a regular basis. It’s also so full of flavor from the beef tallow and bone broth. You sure know how to make impressive meals happen for me, I’m someone who is not used to doing much in the kitchen but that has all changed since starting AIP. Im really enjoying discovering you’re recipes!
Samantha
Hey there Amy,
You are too sweet, my friend! It makes me smile to know that you are cooking healthy food in your kitchen and making an anti-inflammatory diet work its magic for you. Thank you for sharing your experience with me. 🙂
To health,
Sam