Celeriac Puree – Keto “mashed potatoes” | Keto Recipes | Paleo Recipes

Celeriac Puree – Keto “mashed potatoes” | Keto Recipes | Paleo Recipes

July 29, 2019 7 By William Morgan


welcome to keto meals and recipes dot com,
today I’m happy to present my celeriac puree
or keto mashed potato recipe, the
macro nutrient ratiofor this celeriac puree
is 2.1 to 1 with 6.2 grams
of total carbs, 0.6 grams of soluble fiber
and 0.6 grams of insoluble fiber,
resulting in 5 grams of net carbs per serving
for this recipe you will need
only these few ingredients
the main ingredient is this rather unfortunate
looking root vegetable, the first step is
to peel it carefully so that you do not
cut away too much of the white fleshy inside
it’s a good idea to begin by
cutting the top and bottom of the bulb
and then peel the outer skin and nobby
parts of the celeriac bulb by carefully
cutting down the sides close to the skin,
be sure not to waste too much of the
flesh by cutting off thick skin layers,
today I’m using the celeriac root or
celery root as it’s called in North
America, because I find it to be a very
versatile vegetable and I’ve never
featured it in the video before even
though we really like it
I believe that it will become a favorite
of yours as well after you give it a try just once
the reason I like celeriac is
because it’s very easy to work with and
it’s inexpensive and it’s quite easy to
find and celeriac has a really nice
taste and texture and when you try this
recipe you will see that it makes a
really flavorful substitution that is
close to the taste of traditional mashed potatoes
so now that you’ve completely
removed the skin, cut the celeriac into
equal sized cubes, whatever size you
choose doesn’t matter but make the cubes
the same size, because the same sized
cubes will cook more evenly, meaning that
all the cubes will take the same amount
of time to cook to a tender state
now that everything’s cut up, place the cubes
into a deep pot to avoid discoloration
add enough cold water to cover the cubes,
add the salt and sweetener, and about
half of the lemon juice you prepared,
you’re adding lemon juice because
celeriac discolors quite quickly when
it’s peeled and cubed, and the lemon
juice will help to reduce discoloration
and keep the cubes looking whiter, like mashed potatoes
cook over medium high
heat and bring the water to a rapid boil
cook until the cubes are very tender and
you can insert and remove your fork very easily
then drain the cooked celeriac
into a colander that is in your sink, and
let it sit for a minute or two, this will
allow the excess water to drain off as well
next place the drained cubes into a
deep bowl, add the melted butter or ghee
and for the vegan versions substitute
with coconut oil, add the rest of the
lemon juice, and heavy cream, and if
you’re making a vegan or whole 30
version substitute the heavy cream with
full fat coconut cream, then add the
paprika, also add the olive oil and toss
well to coat, now transfer the contents
into a food processor blender, if you
have a small blender or are you using a bullet
divide the content into
appropriate sized batches
you should puree until the celeriac has a very
creamy and smooth texture
if however you’re still finding that the celeriac
is too thick add either 1 tablespoon of
heavy whipping cream, or
one tablespoon of coconut cream at a time
blend and repeat until the puree has
a nice creamy texture just like mashed potatoes
the last thing I want to do is
to show you how to serve the celeriac puree
in a way that will impress your
family or guests, I took one of my metal
rings that will hold about half a cup of
celeriac puree, but I first greased the
inside with olive oil, then I spooned the
puree so that it filled the inside of
the middle ring, for presentation
purposes I smooth the top with the back
of my spoon, and then I gently lifted and
removed the metal ring
lastly I decorated the top with a few cilantro
leaves, you can serve this celeriac puree
as a wonderful vegetable side dish, this
keto mashed potato substitute can
be served either hot or cold, enjoy. As a
preview I want to mention that my next
video will be a shepherd’s pie, which by
the way also uses the celeriac puree
and the adaptation is based on a traditional
Irish shepherd’s pie recipe
so it’s going to be as authentic as I can
possibly make it
I would really appreciate it if you would share this
recipe with your friends and family
thank you so much for watching, I hope
you’ll come back and see the next video
the link for the printable recipe is
available in the description below