You can pretty much mash any vegetable up and I’ll be on board with it. I loved mashed potatoes growing up but always felt guilty slathering them with butter and cream. I’ve wised up since then. 😉
(butter ≠ bad)
I was buying some gnarly (literally) celery root for the slaw recipe in Bare Root Mornings when the grocer surprised me by asking what I’d be doing with it. He didn’t seem too impressed with my Peach & Proscuitto Slaw concept (thanks, buddy) and insisted I try to mash it up with some turnips. While that wouldn’t have been the best fit for a breakfast book, I took his advice and gave it a run.
This mash has a bright & clear celery flavor and I mean that in the best way. Have you ever tried the leafy green tops of celery? So good. It’s very similar to that. My husband preferred them topped with the grilled BBQ ribs & sauce we had over Memorial Day. The sweetness of the sauce made for a great balance.
GET YOUR COPY
Enter your email to get a FREE printable PDF of this recipe! You'll also get my Paleo Pitfalls series designed to help you confidently cook for health & eat for pleasure!
Celery Root & Turnip Mash
Yields: 4 servings
2 large celery root
2 medium to large turnips
3 scallions, roughly chopped
2 cloves of garlic
⅓ c. butter, ghee, lard, or tallow
1 tsp. sea salt
½ tsp. black pepper
With a sharp knife, cut the rough outer layer off of the celery root. Chop into small cubed pieces. Peel the turnips and cut into similar sized cubes. Add them to a medium pot of boiling water. Add a generous pinch of sea salt to the water and bring to a boil. Simmer until fully cooked, about 15-20 minutes.
While the vegetables are simmering, combine the scallions, garlic, butter, sea salt, and black pepper in the bowl of a large food processor and process until smooth, scraping the sides as needed.
Drain the cooked celery root and turnips and let the steam release for about 3-5 minutes. Add them to the food processor and process until the mash is smooth and fluffy.