Let me introduce you to my little friend, celery root. This ugly, bumpy, round root has become one of my favorite side dishes because I feel it’s just as delicious as mashed potatoes without all the unnecessary carbs and insulin spike! One of my Food idols, Ina Garten (Barefoot Contessa) had this recipe in one of her cookbooks (I own them all…), so I tried it. I felt as if I drifted off into “mashed potato heaven” ~ Wow, rich, creamy and heavenly! If you love mashed potatoes, try mashed celery root, you will NOT be sorry!
5 pounds celery root (approximately 2 large)
2 tablespoons unsalted butter
1 & ½ cups chicken stock, low sodium
1 & ½ cups heavy cream
3-4 teaspoons kosher salt, to taste
1 teaspoon ground pepper
- Carefully peel the celery roots with a large chef’s knife and cut each on in half.
- With the cut side down, cut it in ½-inch cubes, removing any brown spots.
- Be very careful to keep you fingers out of the way of the knife!
- Melt butter in a large heavy bottomed pot over a medium-high heat.
- Add the celery root and sauté for 3 minutes, stirring to coat well with butter.
- Reduce the heat to medium –low, cover the pan, and cook for approximately 10 minutes.
- Add the chicken stock, cream, salt, and pepper and bring to a boil.
- Lower the heat, cover, and simmer for 15 to 20 minutes, stirring once, until the celery root is fork tender.
- With an Immersion Blender or food processor, puree the mixture until smooth.
- Serve hot and seasoned with fresh ground pepper.