It’s a trifecta purée, a trilogy of creamy goodness. And you will want to dabble in said goodness often. You may even prefer this over mashed potatoes. Or, you may not realize this isn’t mashed potatoes. Crazy, I know. Yet somehow it rings true.
Vegetable purées are common in the Paleo community. They are an excellent alternative to mashed potatoes, maintaining the creamy texture and mouth feel, without ever being gummy. Best of all, they pack way more flavor than the starchy spud. It’s a win-win.
So we consumed a lot of cauliflower mash at first, and even though it’s a classic, it gets old eventually. Other variations were tested, many great options, but we couldn’t find one that we really got addicted to. Parsnip and cauliflower became our next preference, but something was still missing.
Enter celery root. The ugly, knobby, and often forgotten end of its famous top. Mostly used with white potatoes to bring out their creamy flavor and add a bit of dimension, it was an easy jump to assume it would work here. And let me tell you, does it ever. The sweet and mild flavor make it a perfect addition to round out our mix.
Use this side as a great complement to meat or fish. Any time you would serve a meal with mashed potatoes, use the trilogy purée instead. Go on potato lovers, just give it a try.
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- Special equipment - food processor
- 1 large head cauliflower, cut into medium florets
- 1 small bulb celery root, peeled, and cut into medium cubes
- 3 medium parsnips, peeled, and cut into medium chunks
- 4 garlic cloves, peeled
- 1 medium onion, cut into medium chunks
- 3 tablespoons gheeor unsalted butter (sub coconut oil for AIP)
- Salt and pepper to taste (leave out pepper for AIP)
- Fill a large stock pot with a few inches of water, fit with the steamer insert, and set on the stovetop over medium high.
- Once the water begins to boil, place all prepped vegetables into the strainer and season with salt. Cover with a lid, and reduce heat to medium low.
- Steam veggies for 20-25 minutes or until tender and easily pierced with a fork. Using a slotted spoon, transfer veggies to a food processor fitted with the chopping blade. Reserve your cooking liquid.
- Add ghee or butter, ½ cup cooking liquid, and season with salt and pepper. Process mixture until incorporated and smooth. Season with additional salt and pepper as needed. If your mixture is too dry, add reserved cooking liquid one tablespoon at a time and pulse to combine.
- Cover and keep warm until ready to serve.
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