Thursday, January 24, 2013

Roasted and Mashed Celery Root - A Healthy and Tasty Alternative to Traditional Mashed Potatoes (SCD, Dairy Free, Vegan, Paleo)

Over the Holidays I made mashed potatoes a couples of times for family get togethers (I used red, New favorite variety).  And so my kids have been asking for mashed potatoes quite often since.  As much I do really loves potatoes, I know they are not the healthiest choice.  Perhaps the most important thing to understand about potatoes is that they are a nightshade, and thus contain alkaloids which can impact nerve-muscle function and digestive function.  Now I can attest to this first hand.  Potatoes do not agree with me (for me, they cause digestive disruption and seem to exacerbate inflammation).  If you follow the SCD, GAPS, or Paleo diet, you know that potatoes are not allowed.  If you're interested, you can read more about nightshades here.  So I use celery root A LOT as a sub for potatoes.  A while back I made Jill's celery root fries, and LOVED them.  And I've graduated to using celery root to replace mashed potatoes. And I have to say, it's a very tasty alternative.  One thing you will notice is celery root has a creamy, velvety texture.  I just love this.  Not as starchy as potatoes.  So do my kids love celery root mash as much as mashed potatoes? My son loves it, but by daughter would rather have the massed taters (but my kids don't get a choice, if they are not allergic to it, they have to eat it).  I usually make roasted celery root mash with chicken and a lovely dairy free lemon garlic gravy, so it all works really well together and I get few objections.  I highly recommend roasting the celery root as a way to impart a deep, rich favor in the dish.  Enjoy!

-4 large celery root, peeled and small chop (5 to 6 pounds)
-4 tablespoons oil + 1/3 cup olive oil (must be olive oil, or another rich, creamy oil)*
-1 teaspoon + 3/4 teaspoon garlic granules
-3/4 teaspoon salt (or to taste) 
-Pepper to taste  
-Omit paprika if avoiding ALL nightshades 

How To:
Preheat oven to 400 degrees
1.  Peel and small chop the celery root.  Add celery root to your favorite roasting dish (I recommend 13x9 inch pan or larger, I use a glass Pyrex), along with 4 tablespoons oil and 1 teaspoon garlic granules.  Toss all ingredients well and make sure the celery root is well coated with oil.  Roast in a 400 degree oven for 60 minutes* (you will want browning to occur for maximum flavor).  Move the celery root around after about 25 minutes of roasting. 
2.  After the celery root is well roasted, allow to cool for about 10 minutes.
3.  Add the roasted celery root to a food processor.*  Pulse a few times to get things incorporated.  With the food processor on, drizzle in the oil.  Please use more if the mash is not creamy enough for you.  But start with 1/3 cup.  
4.  After you add the oil, add in 3/4 teaspoon salt, 3/4 teaspoon garlic granules, and pepper.  Blend until all the ingredients are well incorporated (see notes).  
5.  The mixture should be creamy, velvety and warm.  
-Serve immediately.  Serves 4 - 5 (depending on serving size).  Top with optional paprika. 

*I honestly recommend olive oil as the oil in this dish, as it adds a creamy, buttery flavor that is difficult to emulate with a light oil. 
*It's important to roast the chunks until they are very tender, this will ensure it whips up in the food processor.
*I have a fairly small food processor, so I put all the roasted chunks in at first, add the oil, salt, garlic granules, and pulse until everything looks incorporated, then I take half of it out, and whip in two batches to make sure everything is smooth.  If you do not roast the celery root long enough or over pack the pan, you will have a chunky mash.  
Whipping it up in a food processor works really well.  
I have had no success trying to do it by hand.  
Coming soon...out of this world lemon garlic chicken gravy (SCD).  Seriously, SOOO good! 
Shared on: Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Whole Foods Friday, Gluten Free Fridays, Healthy Vegan Friday, Sweet Saturday, 


  1. That looks like real mashed potatoes Amber-wow! I am looking forward to trying this. I haven't used celery root much. I also didn't even know paprika was a nightshade. I always learn so much from you!

    1. Thanks, Laura. This is by far one of my favorite side dishes. I hope you will give it a try one day. I know you and your family will love it.

  • Gabriela @ Living a Renaissance LifeJanuary 27, 2013 at 2:42 PM

    Oh wow! I'm pretty excited by this celery root concept. I've recently gotten into rutabagas (mainly because the word "rutabaga" is so much fun to say out loud) and parsnips. I must try roasting up celery root now! And I can't wait for that lemon garlic gravy! Thanks for sharing. :)

    1. Yes, that lemon garlic gravy is coming soon. Next week I will post it for sure. :-)

  • France@beyondthepeelJanuary 30, 2013 at 2:46 PM

    I love the recommendation to roast it first. I bought some to make a mash, but haven't made it just yet. This recipes comes just in time and I will try your method.

    1. Roasting just imparts so much wonderful flavor. I hope you'll give this a try. It's so creamy and delicious.

  • I went Paleo 7 weeks ago due to Rheumatoid, one thing I miss is mashed potatoes so after reading this recipe I decided to make it, I have them baking in the oven right now I can't wait to eat them! Looking forward to making your lemon garlic gravy too!!

    1. Hi Dria,

      Congratulations! I think you will really enjoy the flavor. I sure do.

  • How does this recipe keep? Could I roast the celeric the day before and then put in the food processor and warm up the next day. I want to make this for Thanksgiving and don't have the oven space.

    1. HI There. My advice would be to roast the celery root before you start any other meal on Thanksgiving and try to keep it warm. THen warm it right before you blend. You can throw it back in the oven while you are cutting the turkey or getting other things together. Then blend and immediately and serve. It will be difficult to try and warm it after you mash it up (if you start out with cold celery root). I don't have a microwave so I can't speak to how it warms up with this method?



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