1 large bulb celeriac
2-3 tablespoons olive oil
1 1/2 cups stock or bouillon
1 pinch salt (if stock or bouillon is unsalted)
1 Clean and peel celeriac. Dice into cubes approximately 1/2″ – 1″.
2 Crush and chop 2-3 cloves of garlic.
3 Heat a large frying pan over a medium flame. When hot, add oil. Rotate pan to coat the bottom. Add in garlic and cook until fragrant.
4 Add in celeriac and a pinch of salt if working with unsalted stock or bouillon. Turn to coat all pieces in oil. Brown on all sides.
5 Add in stock or bouillon. Allow to simmer for about 15-20 minutes, or until celeriac is soft enough to mash.
6 Mash it! I used a potato masher, but you could use a strong fork instead.
Celeriac mash is a great alternative to mashed potatoes. Celeriac itself, is very low in calories, but packed with nutrients. It’s full of antioxidants, Vitamin K, Vitamin C, B-complex vitamins, and the minerals phosphorus, iron, calcium, copper, and manganese.