Garlic And Celery Root Mashed Spuds Food
CELERY ROOT MASH
Steps:
- Peel and roughly chop 3 pounds celery root. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/3 cup heavy cream and 2 tablespoons butter. Season with salt, then add 2 tablespoons whole-grain mustard and pulse to combine.
- TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
CELERY ROOT MASH
Celery root mash is made from celery root (celariac) and is a delicious low-carb alternative to mashed potatoes. Serve with chicken, steak, or lamb and dinner is done!
Provided by Elise Bauer
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Boil the water: Bring a large pot of salted water to a boil, using 1 tablespoon of salt for every 2 quarts of water.
- Boil the celery root: Add the cubed celery root to the boiling water and boil for 25 or 30 minutes, until soft.
Nutrition Facts : Calories 102 kcal, Carbohydrate 10 g, Cholesterol 17 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 199 mg, Sugar 1 g, Fat 6 g, ServingSize Serves 4-6 as a side dish, UnsaturatedFat 0 g
SMASHED POTATOES, CELERY ROOT AND ROASTED GARLIC
Provided by Florence Fabricant
Categories dinner, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Slice the top off the head of garlic, brush the top with oil and wrap in foil. Place in the oven, and roast until golden brown, about 20 minutes.
- Meanwhile, bring a pot of salted water to a boil, add the potatoes and celery root and cook until tender, about 20 minutes. Drain. Return the potatoes and celery root to the pot.
- Squeeze the soft garlic cloves out of the head, and add to the pot. Smash the ingredients together with the back of a spoon or a potato masher until well-blended. Season with salt and pepper. Reheat briefly and serve.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 2 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 561 milligrams, Sugar 3 grams
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CREAMY CELERIAC MASH RECIPE - IT'S A VEG WORLD AFTER ALL®
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5/5 (26)Total Time 30 minsCategory Side DishCalories 186 per serving
- Use a swivel peeler to remove the brown celeriac flesh. You may need to use a paring knife to slice off small areas that you can't reach with the peeler. Rinse off each peeled celeriac, and cut into cubes.
- Add the celeriac, shallots, and whole garlic cloves to a pot or Dutch oven. Pour in enough vegetable broth to just cover the veggies. Bring to a boil over high heat, cover, reduce heat to low and cook for 20 minutes, or until the celery root is fork-tender.
- Carefully drain most of the vegetable broth (about 2/3 of it; leave some for flavor). Return the pot with the veggies back to the stove and add the whole milk and butter. Cook for 2-3 minutes over medium heat, stirring well, until the butter is melted and the milk is warmed (but not boiling).
- Carefully transfer the mixture to a blender. Depending on the size of your blender, you may want to do it in batches to prevent overheating/splattering. Blend for ~1-2 minutes, until smooth. Alternatively, you can use a potato masher and mash the celeriac right in the pot. It will still taste delicious but won't have as creamy of a texture as it does when you blend it.
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