VG Vegetarian

Creamy Garlic Mashed Celery Root

This low carb, gluten free, dairy free, paleo, and whole 30 Creamy Garlic Mashed Celery Root is a delicious new side dish to add in your weeknight lineup!

Prep: 15 minsCook: 20 minsTotal: 35 mins


  • 1 celery root
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 cup chicken (or any type) broth
  • 1/2 teaspoon sea salt


  1. Use a vegetable peeler to peel the outer skin off the celery root. If needed, use a knife to cut off the heartier parts.
  2. Once the rough outer layer is removed, cut into chunky pieces, about 2 inches long.
  3. Heat olive oil over medium high heat.
  4. Sauté the celery root chunks in the olive oil into golden brown, about 10 minutes.
  5. Add the garlic, sauté for another minute.
  6. Add the broth and simmer for about five minutes.
  7. Place in the food processor and process for about a minute.
  8. Use a rubber spatula to scrape down the sides and add the sea salt.
  9. Turn on the food processor and process until smooth or desired consistency.
  10. I served mine with some sautéd peppers, onions, and sausage.
© The Toasted Pine Nut