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(4 votes, average: 4.30 out of 5)
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I love the combo of celery root & potato mash! Its earthy taste makes for a refreshing change from regular mashed potatoes. It has health benefits too. Celery root, a.k.a. celeriac, is low carb with about half the starch of potatoes, making this a lower-calorie treat than regular mash, an advantage if you’re a breast cancer survivor on post-treatment hormone blockers and having to watch your weight. The best thing is that there’s no deprivation here, just a delicious side that goes magnificently with all roast poultry and meats, and even complements sweet shellfish like scallops.
Preparation
1. Cut off the top and top and bottom of the celery root, then peel and rinse. Cut into ½-inch cubes.
2. Put the celery root and potatoes into a saucepan with enough cold water to cover them and ½ teaspoon of salt. Bring to a boil, and continue cooking until the potatoes and celery root are tender. Reserve ½ cup of the cooking water then drain.
3. In the same saucepan, with the reserved water, mash the celeriac and potatoes using a potato masher or an electric mixer. Add in the olive oil, or butter, salt and pepper. Taste for seasoning. Serve topped with chopped parsley.
Watch our Healthy Holiday Slideshow: Thanksgiving for more healthy side dish recipes.
Ingredients:
- 1 pound celery root
- ½ teaspoon of salt
- 1 pound russet potatoes, peeled and cut into ½-inch cubes
- 3 tablespoons butter or olive oil
- Salt and pepper, to taste
- 1 tablespoon chopped parsley
Nutritional Information
Calories
229 cals
Fat
11 g
Saturated Fat
2 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
8 g
Carbohydrates
32 g
Sugar
3 g
Fiber
4 g
Protein
4 g
Sodium
555 mg
*per serving
Ann's Tips and Tricks
If you are vegan, make this with olive oil.
Any leftovers, can be turned into a light supper by using them to make our Celery Root & Potato Soufflé, or by shaping it into little cakes and browning them on each side in a little olive oil. Great with eggs!
