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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
- Cut off the top and top and bottom of the celery root, then peel and rinse. Cut into ½-inch cubes.
- 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.
- 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.
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!
