Alright! 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.
Prep time: 5 min Cook time: 20 min Makes: ~3-4 cups
- 1 celery root (celeriac)
- 1 garlic clove, smashed
- 2 tsp dried sage or 1 tsp dried thyme
- ~1/4 cup stock* or water
- Coconut oil or fat of choice
- 2 Tbsp coconut cream or coconut butter
- Salt and pepper to taste
- 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.
- 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.
- 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.
- 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.
- *I used part of a gluten-free, Paleo-friendly bullion cube mixed with water.