Gnarly, dude. That’s the expression that comes to mind when I think of celery root. It really is rather gnarly—a big bulbous root vegetable, often tangled with twisted daughter roots.
It can also be challenging to prep, given the said tangled roots and the fact that it tends to be hard, butternut squash hard, to cut.
That said, it is one of the most lovely things to eat. Raw, it’s delightful in salads. Cooked, it sweetens, and tastes a little like a parsnip that fell in with some celery ribs.
It is often mashed and mixed with mashed potatoes, but I enjoy it all on its own, mashed with some butter and milk or cream. It’s a perfect side for lamb, steak, or chicken.
Celery Root Mash Recipe
Ingredients
- 2 pounds celery root
- 1/2 cup milk or cream
- 3 tablespoons unsalted butter
- Salt to taste
- Chopped celery root leaves, for garnish (optional)
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