Celery root (a.k.a celeriac) was introduced to me by a friend of mine and I just love it! It’s an interesting looking thing… brown and kind of ugly (see below). You peel off the brown, outer layer and underneath is a white-fleshed root vegetable that is quite versatile. Try out this simple celery root mish-mash… its delicious!
3 celery root bulbs
1 small head of garlic or 5-6 garlic cloves (unpeeled)
1/2 cup packed fresh parsley
3 Tbsp coconut oil
1/4 cup olive oil
Preheat oven to 400 deg. Chop off the green tops and save for later use if you like. Peel celery root bulbs to remove brown layer. Cut celery root into 1 inch cubes. Peel outer layer off the garlic head but don’t unpeel individual cloves. Use a knife to cut the tips of the garlic. Place celery root and garlic on a baking sheet. Toss all with melted coconut oil and salt. Bake for 30-40 minutes until fork can easily go through celery root cube. Take out of the oven and let it cool for about 15 minutes. Using a slotted spoon, place celery root in a food processor. Squeeze the garlic into the food processor by pinching each clove with your fingers… should come out really easy. Add parsley. Pour in 1/2 the olive oil. Pulse food processor a few times to cut celery root into chunks and mix everything together. Go slow… if you pulse too much or put too much olive oil you will turn the mixture into a puree or “mashed potato” consistency (which is not necessarily a bad thing, but that wasn’t the texture I was going for.) Take off the lid and mix with spatula to evenly distribute parsley and taste. Add some sea salt if it needs it. Put lid back on and slowly add remainder of olive oil if needed and pulse to desired consistency. Serve and enjoy!