Celery root mash recipe

I love having friends over for dinner, and my diet is generally very clean: Meat & veggies, of the best quality I can find.

One staple dish that I love serving and that's always I a hit is celery root mash. Celery root is also known as celeriac.

Here's what I do:

Take a couple of celery roots, cut the peel and the dirt off, then dice them, about half an inch dice. Doesn't matter too much, just a matter of how long you want to cook them for.

Then I throw that in a saucier pan with some olive oil (first heat the pan, then add olive oil & heat that, then add the celeriac) and braise it so it browns a bit.

Then add in a bit of water, salt & pepper, and some "Better than Boullion" to add some extra flavor, put the lid on, and let it simmer for 15-20 minutes, or until they're nice and soft and mashable. If I have fresh herbs around, I'll throw some in too. Thyme and rosemary are my go-to.

Keep an eye on it so it doesn't burn. You can take the lid off if it's too wet, so more water evaporates. You can add more water if necessary.

And then when they're ready, you take a potato masher and mash them.

Season again with salt & pepper, and they're good to go.

You can throw in other root veggies too. I really like salsify. They add an amazing flavor also. In fact, I'm getting both celeriac and salsify today, so I'm definitely making this.

Give it a try and let me know what you think!

Love,
–Calvin