Many people with autoimmune issues find that white potatoes can cause inflammation, but this celeriac mash is a tasty substitute, which also happens to be low-carb. Sadly for the celery root (also called celeriac), it is not a very pretty vegetable, which may scare some people off the first time they see it. But its subtle celery flavor and nutty tones add a surprising, delicate twist to an otherwise bland dish. All it needs is butter!
1 large or 2 small celeriacs
1/3 cup (or more) butter, ghee, or Earth’s Balance soy-free buttery spread
salt and pepper to taste
Clean the celeriac and cut into large cubes. Bring a large pot of water to boil, and add celeriac. Simmer on high until it’s fork-tender, about 20 minutes.
Remove from heat, drain the water and add the celeriac to a food processor, fitted with a blade. Process until smooth. Using a spatula, scrape the celeriac out of the food processor bowl and back into the pot you used to cook it.
Reheat the celeriac on medium-low and add butter, salt and pepper. Stir until the butter is melted and seasonings are thoroughly mixed in.
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