Celery root has a very strong flavor and if you love the taste of celery, that’s a good thing. However, if you’re wanting a mash to compete with mashed potatoes, strong celery taste isn’t the best thing. I love parsnips and thought they would go very well with the celery root and I was right; if you like parsnips, you’ll love this side dish as much as I do. The parsnips really compliment the celery root well, modifying the strong celery taste with the sweetness of the parsnip.
In a large pot (I used my 4 quart pan), add a steamer and water to just cover the bottom of the steamer. This makes 6 servings. Add:
- 1 peeled and diced medium celery root
- 3 medium parsnips, peeled and diced
- 1/2 medium onion sliced and halved (I used a red onion and the mash almost looked like red skin potatoes when I was done) OR 1 leek cleaned and sliced OR 2 shallots diced
- 2 cloves of garlic peeled
Steam until very tender. Drain off the water. I then moved the root and parsnips to a larger pot (you want a fairly deep one because these bounce when you whip them). Using a masher, mash as much as you can by hand.
Add milk (I started with 1/4 cup of hemp milk) and 1/4 cup of avocado oil. I then used my hand mixer to puree but you could also use your food processor or an immersion blender. Add more milk if necessary to get the consistency your family likes. Be sure to add salt and pepper to taste.
TIP: Just like mashed potatoes, feel free to “fancy” this up with some bacon bits, chives, non-dairy sour cream, or additional garlic.
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