Servings: 8 Prep: 5 min Cook: 25 min Total: 30 min
All over the low carb world you’ll see “Mashed Cauliflower” as the primary replacement for “Mashed Potatoes”. That’s fine … and good … and it totally works. Often times, people will toss a potato into the mix to add a little potato-y texture. Again, this is fine, but it will definitely boost the carbs.
I wanted to do something that would give it a little textural variety, but without using potatoes. Instead, I used “celery root” … also known as “celeriac”.
This is what the bulbs look like:
It’s got a very neutral taste and a smooth consistency, when pureed. It’s got a slight celery taste, but is very low carb and is an excellent companion to the cauliflower. HIGHLY recommended! I’ve also added a bit of garlic, because … well … I just like garlic. This would be excellent with fresh herbs, cheeses, bacon, etc. Anything you’d toss into your mashed potatoes … you could toss into this and it would be wonderful. Yum!
Note: Here’s a quick video showing how to clean and peel celeriac. Once it’s been peeled, cut it into chunks about the same size as your cauliflower florets. If they are the same size, they will cook evenly, at about the same amount of time.
Mashed Cauliflower and Celery RootPrint Rate
- 1 head large cauliflower stem and leaves removed and cut into small florets
- 1 large celery root peeled and cut into chunks
- 4 each garlic cloves
- 1 cup cream heavy whipping
- 1/2 cup fresh whole butter (one stick) cubed
- salt and fresh cracked pepper to taste
- In a medium sized pot with a lid, add your cauliflower florets, celery root, garlic, cream and a little salt and pepper. Place a lid on the pot and place it over medium heat.
- When the cream begins to simmer, turn the heat down very low and keep a very slow steady simmer.
- Let the veggies steam in the cream, under the lid, for about 20 minutes, or until the celery root is soft and squishy.
- Mash the cauliflower in your favorite way. You can use a masher, a fork, a food processor, a hand mixer, etc. I used a ricer and pushed the contents through a medium-fine grain, which gives a mostly smooth texture, but with a slight graininess. While mashing/pureeing, add the fresh butter to the hot contents and also puree/mash with the butter. It will melt right in.
- Adjust seasoning. Serve!
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* Learn More: More about this recipe and nutrition …