Celery Root Veggie Mash: A No-Starch “Just Like Mashed Potatoes” Alternative

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If you’re following food-combining guidelines (see Chapter 6 for more information) or reducing starchy foods, you’ll love this “mashed potato” alternative.

INGREDIENTS:

3 celery roots, peeled and chopped into large pieces (about 6 cups chopped)

4 cups water or bone broth

1 Tbsp. dried rosemary

1 Tbsp. dried thyme

½ Tbsp. dried dill

2 tsp. sea salt

2 tsp. fresh ground pepper

Optional: ½ cup diced red onion and 1 clove minced garlic

Optional: If you’re serving this dish with meat, take about ½ cup of the meat drippings and add to the mash after draining out excess water.

INSTRUCTIONS:

Peel and chop celery root (you’re going to boil the celery root, so you can rough chop it into halves or quarters).

Optional step to add more flavor: In a skillet on the lowest heat, add 1 Tbsp. coconut oil, raw butter, ghee, or fat from the meat you’re using for the meal, and allow it to gently melt. Add all herbs, spices, and optional onions and/or garlic. Sauté gently for 3 minutes or until the onions are translucent. Add 1 cup water to the skillet, mix everything up, and put into the saucepan you’re using to boil the celery root.

Bring water or bone broth to a boil. Add all ingredients and cook until the celery root is soft when you prick it with a knife or fork. Drain all but ½ cup of water into a glass or stainless-steel bowl so that you can save this nutrient-rich liquid it for other meals (especially if you’re boiling in bone broth!).

Mash up the remaining celery root and water. You can do this with a potato masher or large fork; or to make it much easier and faster, use an immersion blender right in the pan you cooked in, or transfer the celery root and ½ cup liquid into a blender or food processor and blend until smooth, like mashed potatoes.

Season with more salt, pepper, or meat drippings to taste.

Serve with meat, vegetables, or eggs, or as a comfort-food snack.