Low Sodium Coconut Cream Celery Root Mash

Total time40 min

Prep time15 min

Cook time25 min

Low Sodium Coconut Cream Celery Root Mash

About Fig

Fig 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

2 lb celery root (celeriac), peeled and cut into 1-inch cubes
Organic Celery Bunch Simple Truth Organic™ Celery Hearts Signature Farms Trimmed Celery Stalks Washed Prepacked - 16 Oz H-E-B Organics Fresh Celery Hearts Organic Celery Hearts
See all
1 tsp fine sea salt, plus more for the cooking water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup full-fat coconut cream
2 tbsp extra-virgin olive oil
1 tsp fresh lemon juice
¼ tsp ground turmeric
⅛ tsp ground ginger
2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Place the celery root cubes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat.
2
Reduce the heat to a steady simmer and cook until the celery root is completely tender and a fork slides through a cube with no resistance, about 18–22 minutes. Drain through a colander and return the celery root to the pot.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!