Celery Root Mashers w/ Sage & Shallot Topping (V) OR Lardon (Bacon), Garlic & Arugula Topping

The mild flavor of celery root shines on your holiday table in this low-carb alternative to mashed potatoes. Touches of butter and cream enrich the purée. Keep it vegetarian with a sage and shallot topping, or switch things up with a lardon (bacon) and garlic stir fry. Or! Divide the purée in half and serve a platter of each. Whether cooking for one or a group, the celery root can be prepared ahead of time and reheated when ready to make the topping(s) and serve.

My Paleo Marin Rating: 4.5 Persimmons*

Ingredients: 

For the Purée:

1 1/2 to 2 pounds celery root, peeled and cut into 2” chunks

1 medium hannah sweet potato (light skin), peeled and cut into 2” chunks

2 tablespoons unsalted butter

1 cup water

1/2 teasoon table salt

1/4 teaspoon baking soda

1/3 cup heavy cream (or coconut cream for non-dairy)

For the Sage & Shallot Topping:

1 tablespoon olive oil

1 small shallot, minced

2 tablespoons chopped fresh sage leave, plus 8-10 whole leaves

1/4 teaspoon pepper

Pinch table salt

Olive oil

For the Lardon (Bacon), Garlic and Arugula Topping

1 tablespoon olive oil

2 slices thick bacon, sliced crosswise into 1/4” slices

2-4 cloves garlic, sliced thin

Handfull of arugula

Olive oil

Directions: 

For the Purée:

1. In a food processor, pulse the celery root until finely chopped, about 20 pulses. Place in a bowl. Repeat with the sweet potato and combine in the same bowl. There should be about 4 1/2 cups of chopped vegetables.

2. In a dutch oven, melt the butter over medium heat. Add the celery root and potato mixture, water, salt and baking soda. Stir well to combine. Cover and cook over medium-low heat for about 15 minutes until the mixture resembles apple sauce. 

3. Uncover and cook for about 1 minute more to reduce the liquid. Transfer the mixture to a clean food processor. Add the cream and process until smooth, about 40 seconds. Season with salt to taste. 

4. Transfer to serving bowls, or put in fridge for up to 2 days. Reheat when ready to serve.

For the Topping(s):

Prepare the topping(s) and add to the purée just before ready to serve. 

For the Sage & Shallot Topping:

1. Heat the olive oil in a small frying pan. Add the shallot and cook for about 1 minute to soften. Add the sage pieces and leaves and continue cooking for about 3 minutes until the sage is crispy. When ready to serve, check for salt and add freshly ground  pepper if desired. Evenlhy distribute it over the purée and drizzle olive oil in circles over the top. 

For the Lardon (Bacon), Garlic & Arugula Topping

1. Heat the oil in a medium frying pan. Add the lardons and cook stirring frequently until cooked through, about 8 - 10 minutes. Add the garlic about mid-way through and cook along with the bacon. When ready to serve, evenly distribute it over the purée and top with fresh arugula and drizzled olive oil.

Serves 4 - 6 side dishes.

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Recipe adapted from Cook's Illustrated website here (w/ paywall).

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.