Celery Root Mash and Meatballs

Posted by in Cooking, Lunch/Dinner, Sides, Thanksgiving | 0 comments

 

 

 

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Hello & Happy Monday!!

 

 

 

 

If you had asked me what celery root mash was months ago, I would have been completely lost. Although I had seen this vegetable time and time again, due to its unaesthetically pleasing appearance I overlooked it every time. 

 

 


 

After making celery root mash just once though, I can confidently say that I’m absolutely enamored with the flavor, texture, and uniqueness of this vegetable!

 


 

 

 

 

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The moral of the story is, always make it your personal agenda to explore new fruits and veggies. Even if the appearance completely throws you off.. keep an open mind. 

 

 

If you love mashed potatoes, but are looking for a lighter and more flavorful option, you’ll love this Celery Root Mash with sautéed spinach and meatballs! 

 

 

 

Did you know that celery root is 42 calories per cup versus potatoes, which are 118 calories?

 

 

 

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Why this recipe rocks: 

 

Easy

Perf blend of flavors, can be served with other faux meats besides meatballs

Great presentation

Great for entertaining

Affordable

Can be made in bulk

Celery root mash is amazing

Quick

 

 

 

 

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Vegan Meatballs with Celeriac Mash
Serves 2
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Ingredients
  1. 1 celery root - peeled, quartered
  2. 4 cups spinach
  3. 2 tbsp olive oil
  4. 3 garlic cloves
  5. 2 tbsp white cooking wine
  6. 3 tsp sea salt
  7. 3 sprigs of thyme
  8. 1/2 tbsp red pepper flakes
  9. 1 tsp garlic powder
  10. 1/2 cup vegan cream cheese
  11. 1 package Gardein meatballs
Instructions
  1. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Using a sharp, sturdy knife, peel and large dice the celeriac. Peel and mince the garlic. Remove the thyme leaves from the stems, mince. Wash and dry spinach.
Make the celeriac mash:h
  1. Add the celeriac to the pot of boiling water. Cook 18 to 20 minutes, or until tender when pierced with a knife. Drain thoroughly and return to the pot. Off the heat, add the vegan cream cheese and sea salt, and cracked black pepper. Using a food processor or fork, mash the mixture to your desired consistency. (I added thyme to the mash)
Form the meatballs
  1. While the celeriac cooks, in a medium bowl, combine the Gardein meatballs, mashed, with garlic powder, red pepper flakes, and thyme. Season with salt and pepper as desired.Combine the mixture into 12 equal-sized meatballs.
Cook the meatballs
  1. While the celeriac continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Remove from heat, set aside.
Spinach
  1. Throw the washed spinach in the same pan with white wine, season with salt and pepper and cook until a slightly darker green. (will continue to cook once plated) Remove from heat and serve atop celery root mash with meatballs.
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 

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