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This week, the FN Dish bloggers start a new theme: #SustainableSides. For the next 3 months, we'll be blogging every Thursday about all kinds of side dishes to serve with dinner. And we kick it off with 'Anything Mashed'! I know, this dish is more whipped than mashed, but I think it qualifies.
Celery root is a great substitute for potatoes next time you want to make mashed (or whipped) potatoes. It has a little more than half the calories of potatoes and just a whisker more than half the carbs. A lot of folks substitute cauliflower for potatoes, but I cast my vote for celery root. And I should add - 100% celery root. None of this two potatoes and a little celery root trick. That foolishness is completely unnecessary.
Commit to the celery root. Don't judge this book by its twisted, dirty cover. You won't be sorry. Once you remove it's grubby exterior, an alabaster interior is revealed.
The texture is closer to potatoes than cauliflower (sorry, cauliflower), and it adds a wonderful subtle celery flavor to the dish.
For more traditional mashed potatoes, check out these Perfect Cheesy Mashed Potatoes or Colcannon (Irish Mashed Potatoes).
Now go make this, and enjoy!
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Mashed Celery Root with Blue Cheese and Watercress
Ingredients
- 3 large celery root
- 3 tablespoons unsalted butter
- ½ cup Half and Half milk
- 2 tablespoons mascarpone cheese
- 2 tablespoons blue cheese
- 1 cup watercress coarsely chopped
- ⅓ cup thinly sliced light green part of scallions
Instructions
- Bring a heavy bottomed pot of well salted water to a boil over high heat.
- Using a sharp knife, carve away the thick skin of the celery root, cutting into the root where needed to remove all the gnarly ends. Slice into 1" cubes, and to the pot. Cook until tender, about 15 minutes. Drain.
- In a medium-sized pot over medium heat, melt the butter. Add the Half and Half, mascarpone cheese, and blue cheese. Continue to heat until the cheeses are completely melted into the liquid. Keep warm if the celery root isn't yet tender.
- Pile the celery root into a high-speed counter-top blender, add the liquid, and puree. Fold in the chopped watercress, with a couple of buzzes of the blender, and scoop out into a serving dish.
- Serve warm, topped with thinly sliced green tops of scallions. Don't use the dark green ends. It's best to slice just above where the white bulb ends.
Suzanne
I love celery root but rarely ever make it because it's so hard to peel and cut I do think though I might have to get one to make your mash it sounds so so good. Love the blue cheese and my favorite watercress!!
sylvie
I use to cook pureed or sauteed celery root and I just add some lemon to flavor it. Your flavors combo is just genius!
The Wimpy Vegetarian
Thanks so much sylvie!