Celeriac Mash *****

This was really good although I liked the second Instant Pot recipe I made even better.

 

Creamy Celeriac Mash Recipe

Prep Time5 minutes

Cook Time25 minutes

Total Time30 minutes

Servings4 people

• 2 pounds celeriac, about 3-4 small
• 2 shallots, peeled and quartered
• 6 cloves garlic, peeled
• Vegetable broth to cover the veggies, about 2 cups
• 1/2 cup coconut milk
• 2 Tbsp ghee
• Celtic salt to taste
• Fresh herbs for serving

Instructions

• Use a swivel peeler to remove the brown celeriac flesh. You may need to use a paring knife to slice off small areas that you can't reach with the peeler. Rinse off each peeled celeriac, and cut into cubes.
• Add celeriac, shallots, and whole garlic cloves to a pot or Dutch oven. Pour in enough vegetable broth to just cover the veggies. Bring to a boil over high heat, cover, reduce heat to low and cook for 20 minutes, or until the celery root is fork-tender.
• Drain most of the vegetable broth (about ⅔ of it; leave some for flavor). Return the pot with the veggies back to the stove and add the coconut milk and ghee. Cook for 2-3 minutes over medium heat, stirring well, until the butter is melted and the milk is warmed (but not boiling).
• Carefully transfer the mixture to a blender. Depending on the size of your blender, you may want to do it in batches to prevent overheating/splattering. Blend for ~1-2 minutes, until smooth. Alternatively, you can use a potato masher and mash the celeriac right in the pot. It will still taste delicious but won't have as creamy of a texture as it does when you blend it.
• Taste and adjust seasonings as desired. Serve with more butter, salt, pepper, and fresh herbs.

Notes

• Serve drizzled with melted ghee and honey. It makes a great side dish for Thanksgiving and Christmas roasts. 
• Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave on high for 1-2 minutes.

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