Low Iodine Turmeric-Ginger Celery Root Mash
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Learn more →Ingredients
4 servings
- 2 medium celery roots (celeriac), about 2 lb total
- 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 milk
- 2 tbsp coconut oil
- 1 tbsp fresh turmeric, finely grated
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the cubed celery root 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, then reduce to a steady simmer. Cook for 18–22 minutes, until the cubes are completely tender and a fork slides through with no resistance.
- 2
While the celery root simmers, warm the coconut milk and coconut oil together in a small saucepan over low heat, stirring until the oil is fully melted and the mixture is steaming but not boiling. Add the grated turmeric, grated ginger, and minced garlic and cook, stirring, for 1–2 minutes, until fragrant and the garlic is softened.
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