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Smashed Celery Root
I’m shamelessly promoting celery (celeriac) root here. It’s so good that I feel compelled to share the love! You can spike up many dishes with it, anywhere from soups to stews and even salads. My Dutch split pea soup & Dutch winter stew always have some in it. But it’s also a pretty darn tasty vegetable on its own.
I used to eat this a lot when I was low carbing. Celery root is a fantastic substitute for potatoes. Unlike many other root vegetables, celery root is relatively low in carbs and to top that; it’s also a great source of potassium and loaded with vitamin C.
Here’s a recipe I borrowed from Jamie Oliver some time ago, the guy knows what he’s doing, I tell ya. If you’re feeling unsure about eating celeryroot as a stand-alone vegetable, you can substitute 1/2 of the root for 2 big potatoes.
Ingredients:
1 celeriac root
1 1/2 tsp dried thyme
2 garlic cloves
1/4 cup chicken broth
3 tbsp oil
pepper
salt
Directions:
I readily admit it’s not the prettiest vegetable around, but its flavor is excellent.
Cut about one inch off the bottom, roll it on the flat side, cut the skin off and chop the root in 1/2 inch cubes. I really like how it smells!
Grate or chop 2 medium or 1 large garlic clove.
Heat 2 tbsp oil in a Dutch oven, or any other casserole-type of pot.
Plunge in the celery root cubes, garlic and add 1 1/2 tsp dried thyme or a small handful fresh thyme. It’s pouring here, so there’s no way I’m going out to buy fresh thyme. Cook everything, over medium heat, for about 5 minutes.
After 5 minutes the celery root will have a little color to it here and there. That’s your cue to add 1/4 cup chicken broth (or plain water). Put the lid on and simmer, over low heat, for 20 to 25 minutes.
Mine took about 20 minutes before I declared them ready. Patience is a virtue I unfortunately do not possess.
Season the celery root with salt and an adequate amount of pepper. Now grab a spoon and start stirring. You don’t want to mash them, you don’t want to leave them whole; you want something in the middle, so you smash them. Told you my man Jamie knew what he was doing.
It may not look like a fancy side dish, but it really tastes good and as an added bonus, you have yet another root vegetable recipe in your repertoire!
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Yum! I’ve never tried celeriac but it looks like I’m going to have to now.
I tried celeriac for the first time a few weeks ago! My boyfriend roasted it to accompany some pork he was making and I have to admit I was quite sceptical – it looks so odd! But it is delicious! So sweet, similar to roast parsnip in a way. I will have to try cooking it this way too…
I keep meaning to buy that stuff, but I haven’t found a recipe that immediately steals my heart, and I know I must try… I think this one might be it. :-) I love to watch Jamie Oliver work with food. It’s very sexy. :-)
I know what you mean, Naomig :)
I love the combinations he comes up with. He uses a little too much fresh herbs for me, but aside from that, I love most of his recipes.
Never heard of it….is it available in the US?
It’s available in the US, Donna.
I’ve been following your blog for a couple of months now Kay and I just love your writing style and the look of your blog. Your photos are always gorgeous, and you’ve made me look out for measuring spoons every time I go shopping :))
I’ve seen celeriac in my local store but never attempted cooking with it, your recipe looks like a nice starting point.
this is new to me.
Kay,
I was wondering if you had an idea of how much celeriac would be needed to feed a family of 5? 2 adults, 2 teenagers, and a 9 yr old (all boys). We love most root vegetables but never tried celeriac. Do you what its growing conditions are? We can grow carrots, potatoes, turnips, and beets really well here in the interior of Alaska so I was wondering… We grow most of our root veggies so thought this might be something nice to add!
I can say that my family has really enjoyed so many of your recipes! And we have found many of them freeze well (desserts primarily) which is nice to have when company drops by or we’ve had a busy day at cross country ski tournaments.
Thanks again!!
Peggy, it depends on the size of the celery root. I think you’d come a long way with 2 of them but you can always add a few potatoes as well.
I have absolutely no experience with growing root vegetables so can’t help you with that. Googled it and it seems there’s quite some information about it online.
Priya, thanks for the compliments! I’ve always cooked with celeriac—used it as a topping for oven dishes when I was still low carbing, I’ve used it to spike my mashed potatoes with … but this version is by far my favorite.
Certainly delicious and I love the pics too!
Hi Kay, it looks, er, smashing. :)
The problem I have with celeriac is its strong taste. Do you have a tip for getting rid of that? I’ve heard that you should boil it for a few minutes, drain that water and then continue cooking.
I made some celeriac puree to go with my duck breast last Sunday and it was far too overpowering. :(
Karo, I’ve tried that, but think it’s one of those old wives tales :) Have to say when I eat it like this, it’s not a really strong taste.
Why don’t you mix it with potatoes? A 50/50 thing? That will mellow the celeriac flavor and at the same time spice up the mashed potatoes.
Well, I had this big celeriac that needed using, adding potatoes would have made too much but I’ll keep that in mind. Thanks!
I keep seeing this in recipes on the food channel but I don’t ever see this veggie in my supermarket (Oklahoma). I love every veggie there is and would love to try this – you make it looks so GOOD!
I love celery root. I always use it when I make my (homemade) chicken soup and stock! Go ugly (usually inexpensive) veges!
Wow! Your photos are lovely. I just got a Celery root from Specialty produce and am SO excited to cook it now. I think it is so funny looking! Thank you for the lovely blog.
Hi – I cooked this and cooked this and cooked this and the celeriac just did not get soft…. In the end I added another 1/4 Cup water which hurried things along a bit but even then, after almost an hour, the pieces were still a bit uncooked. What did I do wrong?? Is the amount of water/stock in the recipe right??
It smells amazing nevertheless, by the way…
Tried this recipy yesterday and it’s delicious! So sweet and earthy. Lovely recipe for me as a low carber!
Dear Kay,
As always no matter where the wind takes me in this world, I turn to your page for the best and most fabulous recipes. I wanted to say a huge “THANK YOU” for this one, and especially for always remaining true to yourself.
This Saturday, having recently moved from Antwerp, to Boston, to Moscow, I had no idea as to what to do with the celery root I spontaneously purchased a few days ago, but having followed your advice I came up with a luxuriously tasting dish that was both hearty and fresh at the same time! It made me feel right at home, so really-Thank you!!!