Have you made friends with celery root yet? Also known as celeriac, this wrinkled bulb at the base of a celery plant is a delicious, albeit charmingly funny-looking, friend to have in your kitchen during the colder months.
I posted a recipe previously for celery root soup. Today’s offering, a mashed celery root recipe, is great side dish for soaking up sauces or eating with meats or veggie dishes. It’s especially good with roasted or rotisserie chicken. A more-flavorful alternative to mashed potatoes, it also has a lower glycemic load and fewer carbohydrates. And it’s tasty.
Don’t be daunted by the outside. Slice it off thinly, and chop the root up until soft. Then, mash the pieces with whatever you’d like, whether that’s other mash-worthy ingredients like squash, cauliflower or potato, or flavor-enhancers like sautéed onions. My favorite version is below.
Mashed Celery Root with Onions, Mushrooms and Cream
- 1 celery root
- 1 onion, chopped
- handful of mushrooms, any variety that sautés well (shiitakes, button, chanterelles, morels, etc)
- flat-leaf parsley (optional)
- pepper (optional)
1. Slice off the thin outer portion of the celery root with a knife. Chop the root. Add to boiling water and cook until soft.
2. Chop the onions and cook slowly in butter with a bit of salt until they’re clear through and a little browned. Add mushrooms (sliced or chopped) and more salt. When the mushrooms release their liquid, add the parsley and stir until wilted.
3. Mash the celery root with as much cream as it will absorb fully. Mix in the onion-mushroom mixture. Adjust salt and pepper to taste.