HOLIDAY EDITION: Celery Root Purée


I was never Mashed Potatoes' biggest fan. Sure, I filled all the empty spaces of my holiday plate with the stuff, but that was just it - mashed potatoes were a filler, not a thriller.

Fast forward to Thanksgiving Dinner 2012. Our friends serve a plate that I assumed was mashed potatoes, the customary "Meh" dish of all Thanksgiving meals. Boy was I wrong. Light yet creamy, fluffy yet textured, elegant yet decadent - those little wisps of clouds were a game changer. And that was before I knew the nutrient density of celery root puree versus it's lackluster counterpart.

Don't be discouraged by the celery root's ugly exterior; this knobby veggie has much more to offer on the inside than meets the eye. It's a resistant starch, a type of prebiotic that feeds the good bacteria in your gut, helping to reduce inflammation and blood glucose levels while improving insulin sensitivity. And while it behaves like a potato when cooked, it's significantly lower in starch and higher in Vitamin B6.

If you want to upgrade your obligatory holiday mush, this recipe is a must.

Bredesen Protocol Approved

Plant Paradox Approved

Keto

Paleo

Gluten Free

Grain Free

Dairy Free: Replace ghee with coconut oil.

INGREDIENTS

1 Celery Root (aka Celeriac), Peeled and Cubed

1 Cauliflower Head, Cut Into Florets

1 Onion, Chopped

6-8 Garlic Cloves, Minced

1 tsp Avocado Oil

2 Tbsp Olive Oil

4 Tbs Ghee, Softened

1/4 c Unsweetened Nut Milk (I use Almond)

Salt & Pepper, To Taste

Optional: 2 Tbs Chives, Rosemary, Parsley and/or Green Onion

Optional: 2 Tbs Nutritional Yeast

PREP

  1. Sauté onion in the avocado oil on medium heat for 5-7 minutes.

  2. When onion is nearly translucent, add the minced garlic and cook another 3-5 minutes, stirring occasionally to avoid burning.

  3. In a large pot, place celery root and cauliflower and cover with water and a pinch of salt. Bring to a boil.

  4. Reduce heat to low and cook for 20 minutes, or until tender.

  5. Remove veggies from the water and place in a food processor. Add the sautéed onion, garlic, ghee, olive oil, nut milk, salt and pepper.

  6. Pulse until well combined, scraping edges down as you go. Process more for a smoother, silkier consistency; process less for a thicker consistency.

  7. Garnish with optional herbs and nutritional yeast, which adds a parmesan cheese flavor.



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