Celeriac is a delicious, low carbohydrate vegetable packed with vitamins and minerals to support your immune system! This easy one pot recipe will grace our Thanksgiving table this week in place of higher carb potatoes. Are you are watching your carbs, sensitive to nightshade vegetables [such as potatoes], or trying to increase your family's nutrient intake via fresh veggies? I hope you enjoy this as much as we do!
2 lbs organic turnips [unpeeled], washed, trimmed, and shredded or diced small
1 lb organic celeriac, peeled and shredded or diced small
1 onion, diced
1 cup organic chicken bone broth [or veggie stock]
1/2 cup organic almond milk
6-8 cloves organic garlic, smashed, chopped, and rested 5 minutes
1 tsp sea salt
Freshly ground black pepper, to taste
Combine all ingredients except the garlic in a medium to large saucepan.
The veggies will not be fully covered in liquid, but as they cook, the turnips will release more water.
Bring to a boil, then reduce to simmer.
Cook about 15-20 minutes, stirring frequently, until all veggies are tender and half the liquid has cooked off.
Add the garlic for the last 5 minutes of cook time.
Cool for 10 minutes prior to mashing with a metal hand tool [chunky mash], or use your food processor [smooth mash].
Add a few tablespoons of additional almond milk, as needed, for desired consistency.