Low Iodine Apple & Sage Celery Root Mash
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 large celery root (about 2 lb), peeled and cut into 1-inch cubes
- 1 medium apple (such as honeycrisp or fuji), peeled, cored, and cut into 1-inch chunks
- ½ tsp fine sea salt, plus more to taste
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ⅓ cup full-fat coconut milk
- 2 tbsp coconut oil
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 8 fresh sage leaves, thinly sliced
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 1 tsp apple cider vinegar
For serving
- fresh sage leaves, for serving (optional)
- drizzle of olive oil, for serving (optional)
Instructions
- 1
Place the celery root cubes and apple chunks in a large saucepan and cover with cold water by about 1 inch. Add 1/2 tsp salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the celery root is completely tender and a fork slides through without resistance, about 18–22 minutes.
- 2
While the celery root simmers, heat the olive oil in a small skillet over medium-low heat. Add the garlic and cook, stirring frequently, until softened and fragrant but not browned, about 1–2 minutes. Add the sliced sage, turmeric, and ginger and cook, stirring, until the sage is wilted and the spices are fragrant, about 30 seconds. Remove from heat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!