Celery Root Mash

Celery Root Mash is unbelievably delicious!  This is my version of "mashed potatoes" and honestly, I would eat this instead of mashed potatoes any day.  It's super yummy, creamy like mashed potatoes and has just the slightest hint of celery.   

Celery Root Mash

This makes a wonderful side dish.  Make sure to make enough, I always want to eat the whole batch. 

Equipment: Medium Saucepan w/ Lid, Food Processor or Hand Mixer

• 4 cups celery root (about 3 medium), peeled, cut into 1" pieces
• 1 1/2 - 2 cups filtered water
• 2-4 tablespoons pasture butter (See Resources)
• 1/2 teaspoon Celtic sea salt or to taste (See Resources)

1. Prep celery root - wash, peel and cut into 1 inch chunks.  

2. Add celery root chunks to the saucepan.  Add water, just enough to barely cover the celery root.  Cover with lid and bring to a boil.  Reduce heat and simmer for about 15-20 minutes or until fork tender.  

3. Strain water and place celery root into food processor.  Add pasture butter and sea salt, pulse until celery root becomes a smooth puree, about 1 minute.  

4. Serve hot or refrigerate for later.

Yield: Makes about 2 1/2 cups puree. 

Storage: Store in an airtight container in the refrigerator up to 3 days.  

Serving Suggestions: Serve with Pasture Roasted Chicken, Pot Roast, Grassfed Lamb Chops, Pan-Sauteed Fish, Sauteed or Roasted Vegetables or top with Homemade Gravy.  Use as a substitution for any meal with mashed potatoes.  

This post is part of Monday Mania @ The Healthy Home Economist, Melt In Your Mouth Monday Blog Hop @ Make-Ahead Meals for Busy Moms, Weekend Gourmet Blog Carnival @ Hartke Is Online, Fat Tuesday @ Real Food Forager, Homestead Barn Hop @ The Prairie Homestead, Real Food 101 @ Ruth's Real Food, Traditional Tuesdays @ Cooking Traditional Foods, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Healthy 2day Wednesdays @ day2day joys, Hearth & Soul Hop @ Premeditated Leftovers, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Real Food Wednesday @ Kelly the Kitchen Kop, and Full Plate Thursday @ Miz Helen's Country Cottage.

Cauliflower & Celery Root Soup

This is a delicious, mild and simple soup.  It’s very soothing and nourishing.  This is my go-to soup when I’m missing a potato-based soup.   

Cauliflower & Celery Root Soup

Creamy, comforting and oh so yummy!  My favorite way to eat this is topped with some grated raw cheddar cheese and a dollop of organic cultured sour cream (my version of a loaded baked potato soup).

Equipment: Large Stockpot, Blender or Food Processor, Large Bowl or Large Measuring Cup (8 cup)

• 1 large cauliflower, about 5 cups cauliflower florets
• 2 medium-size celery root, peeled and cubed
• 4-5 cups bone broth or homemade stock
• 2-3 fresh garlic cloves, grated or minced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon fresh rosemary, finely minced
• 1 strip kombu, optional (See Resources)
• ¼ teaspoon organic kelp granules, optional (I use Maine Coast)

1.     Prep cauliflower and celery root - wash and dry.  Remove core from cauliflower and cut into florets.  Remove outer layer of celery root and cut into 1-2 inch cubes. 

  

2.    Place cauliflower florets and celery root chunks into large stockpot.  Pour broth over vegetables, just below vegetables (broth should not cover vegetables). Add garlic, thyme, rosemary, kombu and kelp granules.  Stir.

3.    Bring to a boil, cover, and reduce heat to simmer for about 30 minutes or until vegetables are fork tender.

4.    Add small portions of soup to the blender, filling only halfway.  Cover with lid and puree until smooth and combined.  Pour into large bowl or large measuring cup.  Repeat until all soup is pureed.  Pour soup back into stockpot.

5.     Serve hot or refrigerate for later. 

Yield: Makes about 6 cups.

Note: Recipe can easily be doubled. 

Optional Toppings:  This soup is delicious topped with grated organic cheddar cheese, organic sour cream and/or fresh herbs.  If you are a bacon lover, I bet this would be wonderful topped with some crispy bacon pieces. 

Tip: This soup is great with oven-roasted cauliflower too.  It adds a different level of flavor.  I love to make it this way when I have leftover roasted cauliflower.   


This post is part of Fat Tuesday @ Real Food Forager, Pennywise Platter Thursday @ The Nourishing Gourmet, and Sunday Night Soup Night! @ Easy Natural Food.