Instant Pot Celeriac Mash - *****

This was delicious!  I thought it was more flavorful than the other Celeriac Mash recipe I made with celeriac, shallots, and fresh garlic. 

Servings: 6 to 8
Prep Time: 15 minutes
Cook Time: 12 minutes

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3-4 celeriac (approx 2 lbs)

1 cup water

½ cup coconut milk 

3 Tbsp grass-fed ghee

3/4 tsp Real Salt

1/2 tsp garlic powder

1/2 tsp onion powder (opt and/or use less)

Directions

1. Peel and cube celeriac.

2. Set steamer rack in the Instant Pot and pour in 1 cup of water. Place cubed celery root on steamer rack.

3. Cook on Manual for 12 minutes. Let pressure come down for 5-10 minutes.

4. Remove celeriac and set aside. Remove steamer rack and drain water.

5. Return celeriac to the Instant Pot and add coconut milk, ghee, Celtic sea salt, garlic powder, and onion powder.

6. Use an immersion blender to blend everything together until smooth. Serve immediately.

https://thetrailtohealth.com/recipes/celery-root-mash?epik=dj0yJnU9UnBvaG9qbFN2dklQLXlySVVhMWNlQml1dHZVcW5VSW4mcD0wJm49Z2VwTlA4OE9fWlhFeXVvMUVFRFp2ZyZ0PUFBQUFBR1BVV29Z

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.

https://itsavegworldafterall.com/celeriac-mash-recipe/

Napa Cabbage - Sautéed and Instant Pot *****

Made it in the Instant Pot with 2 cups of water and a large head of Napa cabbage.  I pressed 3 cloves of garlic and grated fresh ginger into it, and then added coconut aminos and Himalayan salt, and cooked it on manual for 5 minutes on high.  I drained it and added some ghee and adjusted the seasonings.  Very different tasting than sautéed, but really good.  

Made this again and although the IP is easier, I think it prefer it sauteed.  

Napa Cabbage (or Wegman's Asian Slaw)

Avocado Oil

Fresh ginger

Fresh garlic

Ghee

Celtic or Real Salt

Coconut Aminos

Wash cabbage well; slice into ribbons.

In a large sauté pan, heat avocado oil over medium heat.

When the pan is hot, add the cabbage.

Add freshly grated ginger and garlic to the cabbage.

Cook, stirring frequently, until tender.

Near the end of the cooking time, stir in some ghee.

Season to taste with salt and coconut aminos.

Stir-fried Savoy Cabbage *****

SO good!

1 head Savoy cabbage, thinly sliced or shredded

Avocado oil

2 garlic cloves, crushed

2 tsp fresh ginger, grated

Coconut aminos

Toasted sesame oil

Himalayan pink salt

Heat avocado oil in a large skillet over medium high heat.

Add garlic and ginger; stir-fry for 1 minute.

Add cabbage and stir-fry for 3-5 minutes, until it begins to wilt.

Remove from heat and season to taste with coconut aminos, toasted sesame oil, and Himalayan pink salt.

Serve immediately.

Baby Bok Choy in the Instant Pot *****

 Delicious!  Maybe try 4 minutes?

• 1 Tbsp avocado oil
• 1 clove garlic, crushed
• ½" ginger piece, peeled and grated
• 1 lb baby bok choy, tough bottoms trimmed
• ½ tsp fine Celtic sea salt 
• 1 cup water 
• Coconut Aminos to taste

1. Add oil to pressure cooker pot.  
2. Set Instant Pot to Sauté.  Add oil, then add garlic and ginger.  Stir frequently to prevent browning.  Add water, bok choy, and salt.
3. Cook on manual for 5 minutes.  Let pressure come down for another 5 minutes, then release pressure.  
4. Remove bok choy with a slotted spoon.  Add coconut aminos and serve.

Adapted from https://www.dadcooksdinner.com/pressure-cooker-baby-bok-choy/#tasty-recipes-11426-jump-target

Cauliflower Colcannon ****

 Tasty.  I would prefer the scallions lightly sauteed.  I also added garlic powder.  I made it in the Kitchen Aid because I don't know where the food processor is.  It didn't produce the creamy results that the processor would have. I'd like to try this recipe again using mashed potato squash.

Cauliflower Colcannon

Cauliflower colcannon is a healthy and keto-friendly twist on the traditional Irish dish of mashed potatoes and cooked greens! Plus, you can make it in the Instant Pot!

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

• 
  
AD
• 1 bunch kale, stemmed and roughly torn
• 1 large cauliflower, cut into florets
• 4 scallions
• 4 Tbsp ghee or extra virgin olive oil, divided
• Sea salt
• Freshly ground black pepper 

Instant Pot Cauliflower Colcannon

Pour 1 cup water in Instant Pot with a steamer in it. Add kale, sprinkle with sea salt, and cook on high pressure for 1 minute. Release the pressure manually and remove cooked kale.

Add cauliflower florets to Instant Pot and salt liberally. Cook on high pressure for 3 minutes. Release pressure manually.

While cauliflower is cooking, squeeze out excess liquid in the cooked kale.  Finely chop kale and scallions and transfer to a large bowl.  

When cauliflower is done cooking, transfer florets to a food processor. Add 3 Tbsp of the ghee or olive oil and process until smooth.                                                                    

Add cauliflower purée to the bowl with the greens; fold to combine. Adjust seasonings.

https://nomnompaleo.com/colcannon#recipe

   

Roasted Mashed Potato Squash - **

I wanted to like this.  It's a good recipe; I just can't deal with the texture.

 

Roasted Mashed Potato Squash

Mashed potato squash is similar to acorn squash with a mild, potato-like flavor. It's easy to cook and makes a great side dish.

 Prep Time 5 minutes

 Cook Time 45 minutes

 Total Time 50 minutes

 Servings 4 servings

Ingredients

For Roasting

• 4 small mashed potato squash, about one pound each
• Olive oil
• Himalayan pink salt 

For Mashing

• ⅓ cup coconut milk, more as needed
• 2 Tbsp ghee

Instructions

1. Preheat oven to 375° F.

2. Place squash on a cutting board. Using a chef's knife, cut off about a ¼-inch off the root and stem end. Keep your fingers away from the blade. Stand the squash up on one of those ends and cut in half, from top to bottom.

3. Using a spoon or ice cream scoop, remove the seeds.

4. Brush olive oil on the cut-side of the squash and season with salt and pepper. Place the squash, cut-side down, on parchment-lined baking sheet.

5. Roast until tender, about 45 minutes. The squash should be tender and soft when pierced with a fork.

6. To mash, scoop the squash from the shell and place in a medium mixing bowl. Add the coconut milk and ghee. Mash with a potato masher or handheld mixer until soft. If needed, add additional coconut milk until creamy. Season with Himalayan pink salt.

https://cookfasteatwell.com/how-to-cook-mashed-potato-squash/#wprm-recipe-container-2544