Red Meat Allergy Friendly Garlic-Herb Celery Root Mash
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Learn more →Ingredients
4 servings
- 2 medium celery roots (about 2 lb total), peeled and cut into 1-inch cubes
- 1 tsp fine sea salt, plus more for the cooking water
- 3 tbsp olive oil
- 4 cloves garlic, peeled and smashed
- ½ cup full-fat coconut milk
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh lemon juice
For serving
- extra fresh chives or parsley, for serving (optional)
Instructions
- 1
Fill a large pot with water, salt it generously, and bring to a boil over high heat. Add the celery root cubes and cook until completely tender and a fork slides through without resistance, about 20–22 minutes.
- 2
While the celery root cooks, combine the olive oil and smashed garlic in a small saucepan over low heat. Cook, stirring occasionally, until the garlic is softened and fragrant but not browned, about 6–8 minutes. Remove the garlic cloves and discard them, leaving the infused oil in the pan.
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