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This Vegan Mashed Celery Root Is The New Cauliflower Mash

Thanks to the magic of oat milk, a nondairy alternative to the real thing, I am able to enjoy starchy side dishes like this one that deliver on the comfort without bringing a world of hurt onto my joints. Unlike plain old potatoes, celery root (also called celeriac) supplies tons of earthy flavor while delivering on the fiber, vitamin, and antioxidant fronts.

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The oat milk provides the creamy consistency, and the nutritional yeast gives the mash a satisfying cheese-like nuttiness. The turmeric is a great anti-inflammatory bonus, so I add it to the party.

"Cheesy" Mashed Celery Root


  • 4 cups unsweetened oat milk
  • 2 medium celery roots, peeled and cut into 1-inch chunks
  • 1 tablespoon ground turmeric
  • 1 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 4 medium russet potatoes, peeled and cut into 1-inch cubes
  • ¾ cup nutritional yeast


  1. In a large saucepan, combine the oat milk, celery root, turmeric, nutmeg, a large pinch of salt, and ¼ teaspoon black pepper, and bring to a gentle simmer over medium-high heat. Cook until the celery root is easily pierced with a knife, about 25 minutes. Scoop out and reserve 1½ cups of the cooking liquid before draining.
  2. Transfer the celery root to a large bowl and press with a potato masher until smooth. Set aside.
  3. Place the potatoes in the saucepan, cover with cold water by a few inches, add a large pinch of salt, and bring to a boil over medium-high heat. Cook, partially covered, until the potatoes are easily pierced with a knife, about 15 minutes. Drain, return the potatoes to the pan, and press with a potato masher until smooth.
  4. Return the mashed celery root to the pan with the mashed potatoes and add 1 cup of the reserved cooking liquid and the nutritional yeast. Stir to combine and season with a pinch of salt and a twist of black pepper. If the mixture appears a little dry, stir in the remaining cooking liquid. Serve warm.


Recipe courtesy of Fix It With Food. Copyright © 2019 by Michael Symon and Douglas Trattner. Published by Clarkson Potter, an imprint of Penguin Random House.