What to Do with Celery Root? Try This Mash.

It's not the prettiest vegetable in the garden, but celery root, aka celeriac, is brimming with nutrients.

The high-fiber, knobby-looking veggie is an excellent source of potassium (controls heart rate and blood pressure) and vitamins A and C (powerful antioxidants). It's no surprise celery root has a distinct celery flavor and, because it cooks up tender when boiled, it makes an excellent addition to everyday mashes. I made these creamy, celery root-spiked spuds for my kids, and they devoured them!

Celery Root & Garlic Mashed Potatoes

1 1/2 pounds Russet potatoes (about 2 large), peeled and cut into 2-inch cubes

1 pound Yukon Gold potatoes (about 4 medium), peeled and cut into 2-inch cubes

1 celery root (celeriac), about 1 pound, peeled, cut into 1-inch cubes

3-4 cloves garlic, peeled
1 cup light sour cream
1 tablespoon Dijon mustard
1 tablespoon olive oil
Salt and freshly ground black pepper

Place both potato varieties, celery root and garlic in a large stock pot and add enough water to cover by about 2 inches. Set the pan over high heat, bring to a boil, reduce the heat to medium-high, and simmer until potatoes and celery root are fork-tender, about 25 to 30 minutes.

Drain, reserving 1/2 cup of the cooking liquid. Return the potatoes, celery root and garlic to the pot and add the sour cream, mustard and oil. Using a potato masher, mash the vegetables until you reach the desired consistency (chunky or smooth), adding the reserved cooking liquid a little at a time if necessary to loosen the mixture. Season to taste with salt and pepper.

Serves 8
Nutrition Info Per Serving
Calories: 195
Total Fat: 5 grams
Saturated Fat: 2 grams
Total Carbohydrate: 33 grams
Sugars: 2 grams
Protein: 5 grams
Sodium: 130 milligrams
Cholesterol: 10 milligrams
Fiber: 3 grams

  Robin Miller is host of Quick Fix Meals, a nutritionist and author of 10 cookbooks, including “Robin Takes 5” and “Robin Takes 5 for Busy Families.” She is the busy mom of two active boys. Her boys and great food are her passion. Check her out at www.robinmillercooks.com.

Keep Reading

Next Up

Try a New Tomato

Try fire-roasted tomatoes in Food Network Magazine's Greek Meatball Stew.

Try or Deny

Every summer season, supermarkets carry all new products that just might be terrific additions to a backyard BBQ or pool party. But how do they taste? Now is the perfect time to try the summer's hottest new products and flavors. We at The Kitchen have tried 3 quirky summer-inspired flavors, and we're here to tell you if they're a "try" or "deny."

Try It Today: Bison

These days, you might find bison burger, bison steaks and even bison pate served at your favorite restaurants. "Bison?" you might wonder. Don't be leery. Bison is lean protein that's worth a try.

In Season: Celery Root

This veggie won’t win any beauty contests, but it’s nutritious and adds a spicy, fresh and delicious flavor to your dishes. Find out more on this underappreciated root veggie and some ideas on how to use it.

Market Watch: Celery Root

This root veggie might look a bit unusual, but don’t let that scare you away from giving it a chance. Celery root (a.k.a. celeriac) is a delicious early fall treat.

Exercise Trends Worth Trying

Looking for a new way to work out? Here's the lowdown on the latest gear--and what's worth the investment.

Have You Tried Yuzu?

Yuzu is really tart, with a complex, tangy flavor that’s part grapefruit and lemon, part orange, and all delicious. You can use the rind, the juice or both.

Have You Tried: Anchovies?

Love ‘em or hate ‘em, there's no denying that anchovies are chock full of nutritional goodness. Now is the perfect time to give these small fish a chance.

Have You Tried Teff?

Learn more about this lesser-known grain