I’ve been on a bit of a celeriac/celery root kick lately. I had never even tasted it, let alone cooked with it until a few weeks ago. I recently just shared this recipe as a guest post over on ‘A Girl Worth Saving’ which also uses roasted celeriac but for this recipe I turned it into a mash. Celeriac is a funny looking vegetable but once you get past the look, the taste is delicious! Roasting and mashing celeriac are just a couple of ways to prepare it, you can also use it raw in salads, make soup with it or turn it into pasta like in this recipe.
This roasted celeriac mash is quickly becoming a favourite with me and my husband, and it pairs well with a lot of different proteins like chicken, pork and even fish. Most recently we ate it with some cod… delicious!
What’s So Great About Celeriac?
Celeriac/Celery root is low carb, which means that for those following a low carb or lower carb paleo diet and it is a great replacement for regular mashed potatoes. It is also a good source of Vitamin K and Vitamin C and a good source of minerals like phosphorus, potassium, calcium, iron and copper. Celeriac should be peeled well, since the outside is inedible and can be kept in the fridge for a couple of weeks. If you’re going to use it raw in salads and don’t want it going brown you can add it to a bowl of water with lemon juice as you slice or grate it.
Anyway apart from all the nutrition info, as I said celeriac is tasty, especially when roasted! At least I think so anyway… I find roasting vegetables brings out their flavour and makes them taste that much better.
So next time you see a celeriac while out grocery shopping make sure to pick one up and try it out for yourself!
Roasted Celeriac Mash with Paprika
- 2 celeriac (~ 450gm/1lb each), peeled well and diced into small-medium chunks.
- 1 cup/240ml almond milk/coconut milk or use bone broth instead for added gelatin.
- 1 Tbsp grass-fed ghee, melted.
- 1/2 Tbsp Hungarian Paprika (sweet).
- 1 Tbsp gelatin (optional).
- Sea salt/Himalayan salt, to taste.
- Freshly cracked black pepper, to taste.
Preheat oven to 220C/425F.
Line a baking dish with foil.
Place diced celeriac into a mixing bowl and season with S&P.
Add into the prepared baking dish and pour over the melted ghee.
Roast in the oven for 45-50 minutes or until the celeriac is fork tender. Turn the celeriac halfway through the roasting process.
Remove from the oven and allow to cool for a few minutes.
Blend/process until well incorporated and smooth.
Add in the Hungarian Paprika and gelatin (if using) and again blend/process until mixed well.
Taste to check for seasoning and adjust if needed.
To serve, sprinkle some more Hungarian Paprika on top and enjoy!
Want to know more about how gelatin can improve your health and how to add it to your food? Check out ‘The Gelatin Secret’ below from Hollywood Homestead.
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*This recipe is linked to Allergy Free Wednesday.