Medha Engineer’s blog Farm on Plate, is one of our favorites to find wholesome recipes that use seasonal ingredients. Originally from India, Medha now lives in Vancouver, where she attended culinary school. Appetite for Health fans will find a wide variety of recipes, which initially seem complicated but are actually quite easy-to-follow, all featuring beautiful (and mouth-watering!) photography.
Celeriac, also called celery root, is a vegetable that’s in-season during the fall and winter months. And, as the name suggests, it’s the root of the celery plant! While it is not the most attractive vegetable, it has a refreshing light celery flavor, is high in vitamin K and fiber, and unlike most root vegetables, doesn’t have a lot of starch. Mashed celery root is a great substitute for mashed potatoes.
Celeriac Mash with Mushrooms
Makes 4 servings
Cook Time: 45 Minutes
2 medium celery roots, washed well (also called celeriac)
1 cup unsweetened, low-fat coconut milk
1 garlic clove
salt to taste
Peel and dice celery root in small cubes. Combine celery root, garlic, and coconut milk in a saucepan. Bring to a boil, reduce the heat and simmer about 30 minutes, until the celery root is tender. Transfer celery root and liquid to a blender and blend until smooth. Season with salt to taste.
2 tbsp olive oil
5 kalamata olives, chopped
1 tbsp capers or caper berries, chopped
1 tbsp fresh or dried herbs, such as oregano, rosemary, thyme, or sage
- if you’re using fresh herbs, be sure to mince them finely
1 garlic clove, minced
1 tsp red pepper flakes
1 tsp pepper
½ tsp salt
1 tsp fresh lemon juice
Heat olive oil in a large saucepan. Add the mushrooms and let them cook on high heat for 4 to 5 minutes, until they start caramelizing. Add olives, capers, herbs, garlic, red pepper flakes, salt, pepper, and mix well and cook for another 1 to 2 minutes. Remove the saucepan from the heat, and drizzle lemon juice on top. Serve with celeriac mash.