Vegan Celery Root Mash Recipes

VEGAN CELERY ROOT MASH

Steps:

• 1 In a medium pot, combine the celery root and a generous pinch of salt, and add enough water to cover
• 2 Place the pot on the stove, bring to a boil, reduce to a simmer, and cook, skimming off any impurities that float to the top, until a fork easily slides into the celery root with little to no resistance, about 20 minutes
• 3 Drain the celery root, return to the pot to low heat, and cook, stirring occasionally, to get rid of excess moisture, 1 to 2 minutes
• 4 Remove from the heat and add the olive oil, lemon juice and zest
• 5 Using a potato masher, mash to reach your desired consistency, adding more oil as needed
• 6 Season to taste with salt and pepper
• 7 Transfer to a bowl, top with an extra drizzle of olive oil, a few more cracks of black pepper and the celery or parsley leaves, and serve
• 8 NOTE: To peel celery root, use a sharp chef's knife to cut off the top and bottom
• 9 Place it on a cutting board on one of the flat sides so that it is stable
• 10 Cut away the rough peel in vertical strips, following the curve of the vegetable, and then you can prep it as instructed

CREAMY CELERY ROOT MASH

Steps:

• Place celeriac into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
• Mash celeriac, sour cream, and dill together in a large bowl with a potato masher until smooth. Season with salt and pepper.

CELERY ROOT MASH

Steps:

• Peel and roughly chop 3 pounds celery root. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/3 cup heavy cream and 2 tablespoons butter. Season with salt, then add 2 tablespoons whole-grain mustard and pulse to combine.
• TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.