Celeriac Mash

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.

Celeriac Mash

by Aylin @ Glow Kitchen

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.




Bon Appetit!

xo Aylin

Simple Sprouts

Brussels sprouts, that is.

Easy Baked Brussels Sprouts


– 2 cups Brussels sprouts
– 2 tbsp unsalted butter
– 2 crushed garlic cloves
– 1/4 tsp red pepper flakes
– Salt & Pepper


Rinse the B-sprouts.

Cut off the top end of each sprout, but only enough so that it doesn’t fall apart.

And slice each one length-wise in half.

Take the 2 tbsp of butter and rub the bottom of a pan lightly.  When cooking, I prefer butter to oil.  When cooked, oil chemically alters, losing a lot of its healthful advantages. A little butter, therefore, actually becomes a healthier choice.  It’ll move with ease through your body. Also, it tastes awesome.

Place the halved Brussels sprouts face down in the pan.

Take off the skins of two garlic gloves, crush them, and let them cook lightly in a pan with the remainder of the butter you used to coat the bottom of the pan until the butter is thoroughly melted. Be careful not to overcook the butter. You don’t want brown butter, you want to cook the garlic just enough to release the taste.

Massage the garlic butter into the Brussels sprouts and season with red pepper flakes and Salt & Pepper.

Cook at 450 degrees F for 20 minutes or until soft–make sure to flip them about 15 minutes in.

Heat up your favorite marinara sauce and serve!

Voila! The great thing about this side-dish is that you can replace the Brussels sprouts with just about any other root vegetable–carrots, asparagus, broccoli, cauliflower, beets, etc. Never gets old.