Whether you’re Paleo or not, you shouldn’t discriminate against your vegetables. They’re all good and we should be sure, not just to eat lots of them, but to eat a wide variety. If you’ve never tried celeriac, also known as celery root, I’m excited that I get to introduce it to you! :)
What Is Celeriac?
Many of us are familiar with celery – the stalk that goes into everything from broth to salads to soups and stews. Celeriac is a variety of celery that is harvested for its roots and shoots (which is why it also goes by the name, “celery root”).
Processing Celery Root
When you work with celery, you’re probably used to cutting off the white bottoms and discarding them. This time it’s going to work the other way around. It’s the white stuff on the bottom we want.
Just cut off the tops (if they aren’t already gone) and keep the root, although you don’t necessarily have to toss the tops. Just like we recommend eating the whole animal, eating the whole vegetable is usually a good idea, too.
Mashed Vegetable Alternatives
Although most of us grew up on mashed potatoes, they’re hardly the only root vegetable you can boil and mash. If you’ve been living the Paleo lifestyle for a while, you’ve probably become accustomed to low-carb alternatives, including mashed cauliflower and mashed rutabaga. This recipe is similar by comparison.
Next time you’re craving a rice-like or smooth consistency give this recipe a try. By using a fork you get more of a risotto like consistency when mashing the celery root. If you want a smoother consistency you can use an immersion blender or food processor to knock out all the kinks.
Don’t Hold Back On Herbs
I added some Herbes de Provence for flavor, but you can add or substitute any herbs and spices you prefer. Whatever you have in your spice rack or drawer will work perfectly! Anything that goes with celery (which is just about everything) will go well with celeriac.