Low Iodine Coconut Cream Celery Root Mash
Total time40 min
Prep time15 min
Cook time25 min
4.7(30)
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Learn more →Ingredients
4 servings
- 2 lb celery root (celeriac), peeled and cut into 1-inch cubes
- 1 tsp fine sea salt, plus more for the cooking water
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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.
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