Celery root, celeriac, is a turnip like root vegetable cultivated for its edible bulb. Although it smells distinctly like celery, this Mediterranean vegetable is not the root of familiar green celery but rather a different variety of the same family.
It is a delicious low carbohydrate alternative to mashed potatoes. Celeriac has a rich, nutty flavor and is a great dinner side topped with gouda cheese, green onions, meat drippings or parmesan crisps.
- 4-5 celery roots, peeled & cubed
- 4 tablespoons butter
- 6 cloves garlic, crushed
- 1/2 cup chicken broth
- 1 cup milk, enough to cover roots
- 1/2 cup sour cream
- salt & pepper
- Peel, cut off outer skin, of celery root. Rinse peeled roots.
- Cube the roots into 1 inch squares.
- Melt butter in large sauté pan with garlic.
- Sauté, over medium heat, for 5 minutes, until the outside of celery root turns a golden brown.
- Add chicken broth and enough milk so that tops of roots are covered.
- Simmer for 25 minutes.
- Transfer to a blender and add sour cream.
- Puree until smooth.
Parmesan crisps add a crunchy component and salty flavor to this dish.
Nutritionally celeriac is—
- low in carbohydrate: only 5-6% starch
- rich in phosphorous: helps absorb calcium and maintain bone health
- key component in maintaining cell membrane along with cholesterol
- high in vitamin K: neutralizes radiation & antibiotics