Candida Diet Friendly Mashed Celery Root
Creamy, comforting, and surprisingly elegant, this mashed celery root is the kind of side dish that makes you forget you're eating something genuinely good for you. Celeriac has a mild, slightly nutty flavor that mashes up beautifully — think of it as a starchier vegetable's more interesting cousin, without the blood sugar spike. For anyone navigating a candida protocol, the usual mashed potato craving can feel completely off the table, but this recipe fills that gap in a deeply satisfying way. Unsweetened full-fat coconut milk stands in for dairy, keeping things rich and smooth while staying firmly within the rules, and garlic-infused olive oil adds a savory depth that makes every bite feel indulgent. The technique of drying out the cooked celeriac over low heat before mashing is a small but brilliant step — it means the final texture is velvety rather than watery. A scatter of fresh chives on top adds a little color and a gentle onion note that ties the whole bowl together. It serves four and comes together with minimal fuss, making it an easy weeknight win or a quietly impressive addition to a dinner spread.
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Learn more →Ingredients
4 servings
- 2 medium celery roots (celeriac), about 2 lb total
- 1 tsp salt, plus more for the cooking water
- 3 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- ¼ cup unsweetened full-fat coconut milk
- ¼ tsp black pepper
- 2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Peel the celery roots and cut them into 1-inch cubes. Place in a large pot, cover with cold water by at least 1 inch, and add a generous pinch of salt. Bring to a boil over high heat.
- 2
Reduce the heat to a steady simmer and cook until the celery root cubes are completely tender and a fork slides through without resistance, about 20–22 minutes. Drain through a colander and return the cubes to the pot.
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