Celeriac (celery root) doesn’t get the credit it deserves – maybe because it’s an ugly looking fella. However, through much courting, it has worked its way up to becoming one of my favorite and most versatile ingredients. By itself, it’s subtle, but its distinct flavor (tastes like a combination of celery and parsley) is something you can never tire of regardless of how it’s cooked. Like when enjoying most vegetables, I usually have celeriac when lightly sautéed with butter and seasoned with salt and pepper. Today, I decided to make a mashed version of it with the addition of some thyme, mustard, and garlic. The verdict: speaks for itself.
Like mashed potatoes, only sans the cream and butter and excess carbs.
And while celeriac my not look like it glows on the outside, its true beauty is skin deep.
Celeriac: is high in fiber, potassium, magnesium, and vitamin B6, is beneficial for the lymphatic, nervous, and urinary systems, acts as an effective diuretic, enhances digestion, contains a good amount of vitamin C, maintains body functions such as blood flow, promotes bone health, lowers cholesterol levels, helps with insomnia, and is a good source of folate and vitamin K.
Cook Time: 10 minutes
Keywords: boil vegan vegetarian fat-free celeriac thyme
Ingredients (Serves 2-3)
- 2 celery roots (celeriac)
- 1 tbsp fresh thyme, stemmed
- 1 tsp mustard
- 2 garlic cloves, finely chopped
- 1/2 tsp salt
- 1/2 tsp pepper
Stem and skin the celeriac. Chop into halves and place in boiling water until tender – approximately 10 minutes. To check if the pieces have cooked through, poke with a fork and it should go through to the other side fairly easily. The pieces, however, should not be so tender that they break apart.
Drain the liquid and place the celeriac in a bowl with the other ingredients. Mash until all is mixed properly and the result is still chunky.
Serve and enjoy! This side dish is so fragrant and delicious – you won’t miss Mr. Potato.