Meet your vitamin C goals this Thanksgiving by this making celery root mash recipe from nutritionist Mia Rigden.
by Mia Rigden Board-certified nutritionist, classically trained chef
If you’re looking for a fun and elevated twist on a classic Thanksgiving side, look no further. This celery root mash retains the consistency of classic mash potatoes but with a celery-like freshness and a hint of sweetness from the Yukon Gold potatoes. Pistou is like a fancy pesto, made with pistachios and parsley instead of pine nuts and basil; perfect for fall and adding to other Thanksgiving classics, like turkey, sweet potatoes, and roasted carrots. Celery root is also a great source of vitamin C and an interesting way to add more diversity to your routine vegetable intake.
Ingredients:
- 1 medium celery root, peeled and roughly chopped
- 4-5 medium Yukon Gold potatoes, peeled and roughly chopped
- 2 garlic cloves, peeled
- ¼ cup full fat coconut milk (from a can)
- 1 cup raw pistachios, shelled
- Zest and juice of 1 lemon
- 2 cups parsley leaves
- ½ cup olive oil, divided
- Salt and pepper
Directions:
- Add the celery root and potatoes to a medium-sized stock pot, cover with cold water, season generously with salt, and bring to a boil.
- Once the water boils, lower to a simmer and add 1 of the garlic cloves. Allow to cook until tender, about 10-15 minutes.
- While the celery root and potatoes are cooking, make the pistou. Using a mortar and pestle or food processor, grind the remaining garlic clove, pistachios, lemon zest and juice, parsley leaves, and ¼ cup of the olive oil together until it makes a course sauce. If using a mortar and pestle, start with the garlic, then the pistachios, lemon zest and juice, followed by the parsley and olive oil.
- Drain the celery root and potato mixture and add back into the stock pot. Use a potato masher or hand blender to start making the mash, and add in the coconut milk until the mixture is smooth and creamy. If you need more coconut milk, add in 1 tablespoon at a time.
- Season with salt and pepper to taste, then transfer to a serving bowl, spoon some of the pistou on top and keep the rest in a sauce bowl adjacent to the celery root mash.
