Roasted Celery Root Mash
Given that it’s Super Bowl week I probably should be stuffing your faces with tempting gluttonous foods for Sunday’s main event. However, my big appetizer experiment is still in the R&D stage meaning that this Wednesday I’m serving up another kind of awesomeness…roasted celery root mash.
Now there is nothing new about a celery root mash, but this simplistic recipe integrates poblano pepper and red onion to create a unique/flavorful side dish that both potato lovers and those seeking a healthier option can get behind. Roasting is the key, allowing the flavors of the celery root to concentrate themselves, the red onions to slightly caramelize, and the poblano’s to obtain a generous smoky char.
Served with gravy or garnished with parsley eating this mash will make you wonder why you ever wasted your time with the blandness of mashed potatoes.
Enjoy!
The Necessities:
- 3 lrg celery roots
- 1 poblano pepper (seed removed and roughly chopped)
- 1 lrg red onion (roughly chopped)
- 3/4-1 cup sour cream
- Olive oil
- Salt and pepper
- Freshly chopped parsley for garnish
Directions:
- Preheat your oven to 400 degrees
- Hack off the tops, bottoms, and the skins of the celery root
- Slice them into manageable “disks” like so.
- Then cub em up.
- Toss the celery root, poblano, and red onion on a cookie sheet. Generously dress with salt, pepper, and olive oil. Use you hands to thoroughly mix the dressings.
- Place the veggies in the oven. Cook for around hour or until the celery root is soften, onions caramelized, and peppers slightly charred.
- At this point the veggie are good enough on their own, but we’re making a mash here. So toss everything into a food processor and hit that puree button.
- Gradually add sour cream until the desired texture and flavor has been achieved.
- Serve with your food(s) of choice or in this case bourbon chicken and candied beets.
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I love celery root (but we call it celeriac) and mashing it is my favourite way to serve it. This looks like you’d want to make enough for a second helping xx
Roasted or mashed, one really can’t go wrong with these Charlie.
I”m not sure I’m feelin’ this one, man. Am I mistaken?
If you enjoy roasted vegs and/or mashed potatoes then this is a must try.
Wonderful! It is so rare to find anyone who even knows that the celery root is edible, much less tasty Thanks for the great recipe.
I think the outward appearance leaves people questioning what to do the root, but they don’t know what they’re missing out on. Thanks my friend!
This sounds fabulous…even better than other celery root mashes I’ve read about because this one has the poblano and the sour cream. Bookmarked and thanks!
Thanks Betsy. I’m usually hesitant about using poblanos in dishes, but this really came through for me.
Sounds like a winner Jed, the poblano is a wonderful addition.
I hang my head in shame and have to say I have never eaten celery root – your mash sounds heavenly though.
Mandy
Never??!! Give it a whirl…you won’t regret it.
I’m with Mandy and haven’t tried mashed celery root before. After all, potatoes have always served me well and I saw no reason to replace them — until now. Love the idea of roasting everything. I need to make this. Thanks, Jed.
It’s hard for me to get away from the potatoes, but celery root is a great change of pace and substitute. Thanks my friend!
I have used celery root and like it a lot, mixing into mashed potatoes is great, but a fairly mild, understated side dish. But the addition of the pablano — simply brilliant! As my daughter would say, “good Juan”.
LOL. Too funny, but correct.
I havent tried celery roots yet, I wonder how it taste. Now I need to find them this weekend
I love celery root but have never cooked it myself. Your preparation sounds wonderful and a “must try”.
Really Karen? I’m somewhat surprised. Hopefully you explore the greatness of celery root soon. Cheers!
I love celery root mash, but I’ve only eaten it at restaurants – never tried making it at home. I should give it a try to mix up our regular weeknight side dishes – yours looks great!