Tonight’s cooking adventure was Celery Root Mash. I used the following ingredients for this recipe:
2 celery roots (small)
2 Tbsp of heavy cream
2 Tbsp of butter, melted
1 tsp of garlic powder
Salt and pepper, to taste
Parmesan cheese, for garnish
Bring a pot of salted water to a boil.
Prepare the celery root by cutting off each end of the root.
Next, with a knife, peel off the outer skin of the root. Use the same method as peeling a melon.
Cut the celery root into small pieces.
Add the celery root to the boiling water and boil until fork tender. Drain the water and return the celery root to the pot to remove some additional water. Once cooled slightly, add the celery root to a food processor and blend until mostly smooth. Add the cream, butter, and garlic powder and blend until completely smooth. Season with salt and pepper, to taste. Place the mash in a serving dish and garnish with parmesan cheese.
Net Carb Count*:
16 net carbs (for the entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: This was my first time working with celery root. It looks a little scary and when I walked by it in the store and I’d think, “What the heck is that thing?” After watching a lot of food network and finding out it is a low carb veggie, I decided to give it a try. I like celery so I figured it had to be pretty good. Preparing the celery root was pretty easy and peeling it was just like peeling a melon. The hardest part was cutting it into pieces because it was a little difficult to cut through (maybe it wasn’t “ripe” enough??). Overall, it was very easy to prep. I used a food processor to mash the celery root, but you could use whichever method works for you (blender, ninja, hand masher, etc.).
Now for the taste, I loved it! Don’t get me wrong, it tasted like CELERY! Don’t expect it to taste just like potatoes because it definitely has the same taste as celery (slightly milder). I think I liked it so much because I liked the texture. It had a nice thick texture like potatoes! I have found when using other vegtables, that cauliflower has a sort of grainy texture and radishes make more of a puree than a mash. The celery root was perfect to me. If the celery flavor is too much, it would probably be good to use a combination of cauliflower (or radishes) and celery root to mellow out the flavor. I added heavy cream, butter, and garlic powder to my mash, but feel free to add your favorite seasonings and additions.
This content will be shown after all post
