Whipped Celery Root (mashed 'potatoes')
VICTORIA'S HEALTHY HOLIDAY RECIPE
You won't even miss the potatoes!
3-4 celery root bulbs
butter if desired
sea salt and pepper to taste
Peel the celery root and make sure to get all the brown off. You might have to cut into the root in some spots and dig out the brown stuff. The root should be all white when done. Cut the celery root into 2-inch chunks. Fill a saucepan with water and bring to a boil. Add the celery root and a teaspoon of salt. Boil the root gently for 40-45 minutes or until fork tender. Drain the root and reserve the boiling water. Use either an immersion blender or a regular blender to do the next step. If using an immersion blender, add some of the boiling water to the celery root and blend until really smooth. You don't want it to be watery, but the consistency of really creamy mashed potatoes.
If using a blender, put the celery root in the blender and add a little boiling water and blend until smooth. Add more boiling water if necessary. Make sure to blend it really well because the more you blend it, the creamier it will be. The celery root tastes fabulous when really creamy. You can add some butter if you like. A little butter goes a long way. Season to taste with sea salt and pepper.
Eat this with turkey and you will never miss the potatoes. You won't get bloated! Top it with flourless turkey gravy if you like, but honestly, this celery root doesn't need any gravy! This dish also tastes great with some of that sprouted grain bread stuffing.
See other recipes submitted by Chet Day