You guys, I’m so over cauliflower. Cauliflower crust, cauliflower rice, cauliflower mash. It still tastes like freaking CAULIFLOWER. Do I make it? Yes. Do I have a delicious recipe for Paleo Cauliflower Fried Rice? Indeed I do. But when it comes to the best imitator of creamy, luscious mashed potatoes, celery root is the must-make! It’s better than cauliflower from both a texture (creamier, less crunchy) and from a flavor (less cauliflower-y) perspective.
In fact, when you peel a celery root, you’ll notice that the appearance and texture is WAY MORE LIKE A POTATO! And instead of ricing it in a food processor, you do all of the tater techniques….boil and mash, grate and shred (oh, hi there Hashbrowns!) Add in some grass fed butter and a bit of cream. You’ll never go back to Cauliflower again.
In full disclosure, you will taste a hint of a celery-like flavor, but that is a) not bad in the slightest and b) easily masked by the softened garlic. If you haven’t learned this method of caramelizing and softening a head of garlic, you MUST try it. Check out this easy video instructional.
Look how creamy and dreamy that is! I have been obsessed with manchego cheese, which is a Spanish sheep’s milk cheese that is basically a butterier, nuttier tasting Parmesan. Plus, because it comes from sheep, not cow’s milk, it tends to be less inflammatory and easier on your tummy if you have dairy issues.
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Make it! Eat it! Tell me what you think! Post a pic on social and tag me with #parkersplate.
| Prep Time | 20 min |
| Cook Time | 15 min |
| Servings |
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- 2 celery roots peeled and diced
- 3 Tb butter Kerry Gold salted is my fave
- 1/4 cup heavy cream
- 1 tsp kosher salt plus more to taste
- 2 Tb softened garlic Watch video here: https://www.youtube.com/watch?v=o2FTGepYVfY&t=
- 1/4 cup grated manchego
- chopped parsley or chives for garnish
Ingredients
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- Peel and dice celery root (about 2 cups total). Steam or boil celery root for about 15 minutes until fork tender. Mash with butter, cream, softened garlic and salt until creamy. Whip mashed celery root for a minute or two with an electric hand beater. Fold in grated manchego cheese. Garnish with parsley or chives.
