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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18 thoughts on “Mashed Cauliflower and Celery Root”
I did a straight mashed celeriac dish for Thanksgiving, and used to love mashed celeriac and potatoes (in my high-carb days). Can’t imagine that with cauliflower it would be anything but fantastic! If anyone hasn’t tried celeriac, I encourage them to try it.
It was tasty! As usual, I tried to keep things basic, so that people can add their own thrills and chills. It’s a delicious and creamy dish. Celery root is DEFINATELY worth checking out. It’s a bit odd to peel, but … more than worth it!
Any suggestions for replacements for the heavy cream? I have to be dairy free… I know what to do to replace the butter, but… Otherwise, this looks fabulous!
Hi Lori, I’m not sure if it’s a lactose thing, or a vegetarian thing. In any event, you could replace the cream with a flavored stock. A good flavorful chicken or vegetable stock. That should do it! It won’t be as fatty and rich, but … perhaps that’s a good thing! There’s also a product called MimicCreme, which is an almond based "cream". That might replace some of the missing qualities, without imparting too much of a distracting flavor. Also, at the risk of offending a potential vegetarian … bacon fat would be a great substitute for the butter! I hope this helps!
I might also suggest a coconut milk – like Thai Organic Coconut Milk from a can. It is very thick with cream and you will need to stir it. Full of fat and loaded with good stuff for your body. Almond milk if you don’t make it yourself is loaded with phytic acid which is not good for your body. You should always soak nuts & seeds in salted water for at least 7 hours before you eat or drink it. Stock is full of fat too and is very nourishing for your cauliflower mash. Full of flavor & nutrients!! Add lots of butter too!!
Thanks… I hadn’t thought of using the coconut milk in the can. It’s not a lactose thing (oh, how I wish!)… dairy brings on asthma issues, so I’ve been breathing WAY better in the two months I’ve been dairy free. Going Paleo at the beginning of the new year, so yeah… bacon is GOOD!! Thanks for the wonderful suggestions… I appreciate it all!!!
I made this, minus the celery root (only because I didn’t have it on hand) and added, for extra flavor, Parmesan and Romano cheese. It was fantastic!
Thanks, JT! Yep, there are MANY things that could be added to this to love it up. Bacon, herbs, various cheeses, horseradish, lobster bits … the list goes on! I kept it simple and basic, but it can serve as a starting point for something bigger … GRANDER! Thanks for the tip! 🙂
Yumm Yumm, I made it without the cream and 1/4 stick of butter, it was wonderful and low carb, I used the left over and added to a soup.
Sounds great, Cielo!
This is by far the BEST mashed cauliflower I have ever made/had! And I’ve been making it for YEARS! Steaming the veggies in the cream makes all the difference in the world. If you haven’t tried it, please don’t wait any longer! Next time I may add some fresh thyme to the cream while steaming the veggies. The celery root balances out the flavor of the cauliflower! Amazing!
Ohhh … the thyme is a good idea, HerbalChef! Sign me up! 🙂
Where do I get Celery Root? I had this at an expensive restaurant and it was wonderful, I just have no idea where to buy it.
Hi Diana … I’m not sure! My best suggestion would be to think of the best produce section in your area and then call and ask them. Beyond that … a farmer’s market? Here in Seattle, they’re found in higher end grocery stores. They somewhat easy to find, but … not SUPER easy. I hope this helps!
Can we make it ahead for a dinner party and reheat it just before? or is it better fresh? Also, does cooking the celery root ahead makes it brown?
Hi Pascale, once the celery root is cooked, it won’t change colors. Yes, you can make this in advance, chill it and reheat. My suggestion would be to make it, but don’t add the butter. Make it, up to the point where you add the butter, then puree it, spread it even in the base of a casserole pan and quickly chill it. As it’s cooled, it might separate a little bit with some pools of liquid, but don’t worry. Cover and keep chilled. When you reheat it, this is when you’d swirl in the fresh butter. Once the puree is hot, add cubes of butter and stir in. This will also stir in any loose liquid that may have separated. I hope this helps!
This recipe was a success! loving it! I made it just before i served it, i froze the leftovers, and they were as good! In the message i sent you (above), i meant to write “if I cut the celery root ahead, will it turn brown? how to prevent that? thanks!
Hi Pascale! Great! I’m thrilled to hear it went over, so well.
Ah, yes. Raw, peeled celery root will start to brown (oxidize) if it’s left to sit unprotected. A lot depends on how quickly you move, but it’s good to put the exposed celery root in a bowl of cold water. If you’re moving anything less than “very quickly”, you can also add some acid to the water, in the form of a small amount of lemon juice, vinegar, some white wine, etc. This comes down to taste. Something like a splash of white vinegar won’t impact flavor much and will help slow the browning.
I hope this helps!