I grew up eating instant mashed potatoes, because I loved them. When I became an adult and started cooking for myself out of love, I quickly put that habit aside and made mashed taters whenever I could. In recent years, I've been mashing all kinds of tasty things and celeriac has become one of my favorites.
It's tasty, easy and nutritious. So please, do yourself a favor and try something new. You won't regret it!
- 2 celeriac, peeled and cut into 1⁄2 inch pieces
- 3⁄4 cup chicken stock
- 3⁄4 cup full-fat coconut milk
- 1 tsp fresh thyme leaves
- 2 garlic cloves, minced
- 2 tbsp ghee or coconut oil
- Sea salt and freshly ground black pepper to taste
- Heat the ghee or coconut oil over medium-high heat in a large sauté pan.
- Add the celeriac and mix it in with the ghee or coconut oil, sauté for about 3 minutes.
- Cover the pan and lower the heat to medium-low, cook for 10 minutes.
- Next add in the chicken stock, coconut milk, thyme, garlic, salt and pepper.
- Stir well and bring to a boil, cover and reduce heat to a simmer.
- Cook, simmering, for 10 minutes, until the celeriac is nice and tender, stirring once or twice in-between.
- Transfer the celeriac and liquid into a food processor and purée until smooth. If needed you can do this in batches.
- Spoon into a serving bowl and serve hot.