Vegan Celery Root Mash with Garlic and Crispy Sage
Hello & Happy Wednesday!!
As I’ve gotten older, I’m all about the savory carbs. I love to create sweet concepts, but I feel more satisfied with savory dishes, and I love mashed potatoes! Potatoes get a bad wrap, but they actually pack more potassium than a banana and portion size is key!
I’ve done them all, mashed potatoes, mashed sweet potatoes, cauliflower mash, but Celery Root mash is one of my personal favorites!
Celery root falls in the same family as celery, but its a separate plant to my knowledge. It aesthetically looks appealing, but inside is some goodness! You can find this veggie all year round and it typically is on the cheaper side like celery, unless of course you’re at whole foods lol.
It organically offers a hint of celery that’s not overpowering, but adds another dimension of flavor that I just can’t get over.
What’s fab about this Celery Root Mash, is everything! It packs more calcium and less carbs, easy, has minimal ingredients, packs more flavor, is a fun modern spin on a classic dish, perf for fall, can easily be made in bulk just like traditional potatoes, you can modify the consistency just like regular potatoes, and the crispy sage and garlic just puts this dish over the top!
If you love fresh modern vegan recipes, you’re going to love my recipe for Celery Root Mash with with garlic and crispy sage!
Why this recipe rocks:
Perf for fall entertaining
Flavor is perfection!
Less carbs and more calcium!
Eat Drink Shrink
Yields 4-5 cups
10 minPrep Time
15 minCook Time
25 minTotal Time
- 2 medium size celery roots, peeled, chopped
- 2 tbsps chopped sage
- 4 cloves garlic, minced
- 1 medium shallot, minced
- 1 cup vegan sour cream
- 1 cup almond milk
- Salt/Pepper as needed
- 2 tbsps vegan butter or olive oil
- Set a large pot of water to boiling. Wash and peel the celery root bulb, chop into large chunks for faster cooking. You can leave it on and peel after too if desired. Place the pieces in the boiling water, add about 1tsp salt an reduce to a simmer for 15 minute or until fork tender. Remove from heat and set aside.
- In a small pan over medium heat add 1 tbsp or olive oil or butter and saute the shallots and sage for a few minutes, add the garlic and saute for another few minutes. Make sure not to burn. Season with a little salt and pepper and remove from heat and set aside.
- If you want a chunkier potato simply mash and add the sour cream, oil, and almond milk a little at a time. Otherwise, throw the potatoes, sour cream and oil in a high speed blender and blend until smooth. Fold in the garlic and sage mixture.