No Potatoes? No Problem!

Mashed potatoes used to be a staple at my house as a kid and I LOVE them! No gravy, just lots of butter. However, that doesn't jive so well with my new lifestyle anymore. I choose sweet potatoes for their higher fiber and nutrients and only eat half at a time with no butter or I chop them, toss them in olive oil, sprinkle on salt and bake them for a great snack or side.

But here's a secret I discovered...I can get the yummy, creamy mashed potato feel without using potatoes at all! Below is a recipe from the Country Club Market, Chef Terrie Kohl. I easily found celery root right at Hy-Vee in the produce aisle. Try this...you will be surprised at the amount of flavor and the texture! It honestly tasted very fresh and like something I could enjoy eating as a side often...and I do!

Mashed Celery Root with Chives and Lemon, Parsely

2-3 bulbs of celery root, peel and cube into 1" pieces
3 c of vegetable or chicken broth
2 T fresh rough chopped chives
1/2 t lemon zest
Salt and pepper to taste

Place celery root in pot with enought COLD vegetable broth to cover. Bring to a boil, cover, reduce heat to low, and simmer until the celery root is just softened (about 20 minutes).

Drain nearly all broth...and blend with a hand held blender to desired texture.

And herbs, zest and season to taste!