Celery Root Mash

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This creamy celery root mash is an easy 30-minute fall side dish and a delicious low-carb alternative to mashed potatoes. Made with celeriac, garlic, thyme, and coconut milk or butter, it is creamy, comforting, gluten-free, and full of flavor. It is a perfect Thanksgiving side dish that everybody wil love.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: Eastern European, European, Polish

Keyword: Celery Root Mash

Servings:

Calories: 208kcal

Equipment

Ingredients

3 Celery roots medium
32 oz Vegetable stock or more if needed
6 cloves Garlic
2 strings Thyme
1 can Full-fat coconut milk use only the solid part of the coconut milk, or 4 tbsp of butter
Salt and pepper to taste
1 tbsp Fresh thyme chopped for sprinkling on the top

Instructions

Peel the celery root. And when I say peeling, I mean really peeling. The skin is thick and knobby, so I prefer a sharp chef's knife to wrestling with a vegetable peeler.
2. Cut the celeriac into evenly sized cubes. They don't need to be beautiful. They're going into a mash, after all.
3. Place the cubes in a Dutch oven with the vegetable broth and garlic. Add the thyme and bring everything to a simmer.
4. Cook until the celery root is completely tender. Test it with a fork. It should slide through easily, with no resistance.
5. Drain the celeriac and, remove the thyme sprigs but don't throw away all that flavorful cooking liquid; . Reserve a little in case you need to loosen the mash.
6. Transfer the cooked celeriac to a food processor or mash it with a potato masher. Add only teh solid part of the coconut milk or butter and pulse it. I prefer a more textured result; this is not a purée, so do not overblend it.
7. Season generously with salt and freshly ground black pepper. Sprinkle with chopped thyme.

Nutrition