GERD Friendly Mashed Celery Root
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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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¼ cup unsweetened full-fat coconut milk
- ¼ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 tbsp fresh chives, finely chopped (optional)Ingredient note
Fresh chives appears here only as an optional add-on, and the recipe uses just about 1 1/2 teaspoons per serving, which is likely fine for most people with GERD. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
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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