Celery Root Mash and Meatballs
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!
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?
Why this recipe rocks:
Perf blend of flavors, can be served with other faux meats besides meatballs
Great for entertaining
Can be made in bulk
Celery root mash is amazing
- 1 celery root - peeled, quartered
- 4 cups spinach
- 2 tbsp olive oil
- 3 garlic cloves
- 2 tbsp white cooking wine
- 3 tsp sea salt
- 3 sprigs of thyme
- 1/2 tbsp red pepper flakes
- 1 tsp garlic powder
- 1/2 cup vegan cream cheese
- 1 package Gardein meatballs
- 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.
- 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)
- 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.
- 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.
- 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.