Celery root mash is a different take on the standard holiday side dish.
Every Thanksgiving I try to find new recipes to experiment with. I know that goes against tradition, but most years we celebrate the holiday as just our small foursome, and we’re still working on building up our traditions.
So far all we seem to be able to agree on is a variety of side dishes so that everyone can have their favorite. I like stuffing, my husband likes mashed potatoes, my older son likes green beans, and my younger son is still testing out everything.
You’d think that makes for plenty of side dishes (plus buttermilk herb rolls because carbs) but I often can’t help myself and end up making at least two more options.
This year I’ve been seeing celery root (also known as celeriac) cropping up in more recipes, and I decided to go ahead and give it a try myself.
It’s pretty weird looking, as roots and tubers tend to go, but like our other more commonly eaten roots and tubers, they’re delicious when roasted or mashed.
Celery root is also low in carbohydrates and calories, though after we add our butter I’m not sure that matters. Still, it’s a good option to explore if you’re looking for something a little different.
It can be a little tricky to prepare, if only because its knobby exterior makes a traditional peeler harder to use. I remove what skin I can with the vegetable peeler, and then carefully slice off the rest with a paring knife.
You can also remove some of the more fibrous bits in the flesh, if you like. From there, simply dice and prepare just as you would mashed potatoes.
This celery root mash is part of this month’s Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about A Vegetarian Thanksgiving and is hosted by Susan Pridmore who blogs at The Wimpy Vegetarian. This may be heresy to many who yearn for the traditional dinner, but this menu will either motivate you to nix the turkey this year, or at least provide inspiration for a new fabulous appetizer and side dishes. And we didn’t forget dessert for some sweet (gorgeous) endings to your meal.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
A Vegetarian Thanksgiving
- Caramelized French Onion Dip with Homemade Potato Chips from Creative Culinary
- Spiced Acorn Squash with Charred Poblano-Chickpea-Cornbread Stuffing from The Wimpy Vegetarian
- Moroccan Pilaf and Vegetable Stuffed Squash from The Heritage Cook
- Mushroom Leek Cornbread Stuffing from Mother Would Know
- Celery Root Mash from Stetted
- Stovetop Green Bean Casserole from All Roads Lead to the Kitchen
- Carrot Puff from That Skinny Chick Can Bake
- Broccoli Casserole from Never Enough Thyme
- Potato Gratin from Miss in the Kitchen
- Maple Pumpkin Bread Pudding from Whole Food Real Families
- Caramel Pumpkin Mousse with Cocoa Nib Streusel from Pastry Chef Online
- 2 pounds celery root
- 4 tablespoons butter
- 1/2 cup milk or cream
- 4 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1/4 teaspoon black pepper
- Peel celery root using a vegetable peeler or knife (or both). Cut into 1-inch chunks and place into a large pot. Cover with water and heat to boiling.
- Once boiling, reduce heat and simmer for about 45 minutes, until tender.
- Drain and return to pot. Mash celery root, then add butter and milk and mash or beat until desired smoothness is achieved. (You can also pulse in a food processor, if you like.)
- Stir in parsley, salt, thyme, and black pepper. Taste and adjust seasoning. Serve with additional butter, if you like.
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Nutrition Information:Yield: 6
Amount Per Serving: Calories: 137Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 343mgCarbohydrates: 10gFiber: 2gSugar: 0gProtein: 2g