There is no way Iâ€™ll feel compelled to go back to the white potato after todayâ€™s recipe. Iâ€™ve skinned, chopped and cooked celeriac (celery root) in butter with a dash of salt and pepper. Thatâ€™s it. The great thing about celeriac is that it softens quickly â€“ within 2-3 minutes of cooking â€“ and develops the same texture, taste and appearance of regular hash browns. So whatâ€™s stopping you? You cut so many corners with this lower-carb, healthier alternative to morning comfort, that adding a bit of butter isnâ€™t a setback. Enjoy!