Herb celery root puree + sautéed chanterelles (vegan & paleo)

Herb celery root puree + sautéed chanterelles (vegan & paleo)

Growing up, we never had mashed potatoes. Like, never ever. My mom was opposed saying she had them every day as a kid and couldn’t stand them anymore. I know, I know, I was so deprived, but I honestly could take ’em or leave ’em when they show up at a holiday gathering. Weird and un-American, huh? But when I saw this super duper ugly hairy looking root at the market, I had to give it a go. Never judge a book by its cover, right?


This is what a celery root, aka celeriac, looks like. Poor guy. But once you crack it open and cook it up, you’ll release the sweet, buttery & earth-like flavor it contains. The first time I tried cooking with it I made these baked truffle fries. If you haven’t tried anything with truffle oil or salt, do so, STAT!

When I saw it again this winter I knew its creamy texture would make for a perfect mock mashed potato, delivering a less starchy, yet still creamy and even better tasting side dish when combined with cauliflower. Friendly for vegans and your paleo buds, this dish is topped with meaty chanterelles for an added burst of flavor, texture and vitamins. Top with an egg for a low-carb, high protein meal.



Herb celery root puree + chanterelles

  • Servings: 4
  • Time: 30mins
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2 medium celery roots, peeled and chopped into 2 inch cubes
2 c. cauliflower florets
4 cups water
1 veggie bouillon cube
1 c. unsweetened, unflavored non-dairy milk
1/2 medium yellow onion, diced
2 tbsp. olive oil
1 tbsp. chopped herbs, mix of rosemary, thyme, & sage
S & P to taste

Bring water, veggie bouillon, milk & salt to a boil in a large sauce pan. Reduce heat to medium, add in yellow onion and simmer for 15-20 minutes or until veggies are tender. Drain liquid into a bowl & reserve for later use. Place vegetables and herbs into a food processor and add 2 tbsp. olive oil + 2 tbsp. reserved broth and puree until smooth and creamy. Add extra broth if creamier texture desired.

1/2 lb. chanterelles, cleaned, halved if large
1/2 tbsp. olive oil
S & P to taste

Heat olive oil in a skillet over medium heat. Add chanterelles and cook covered 5-7 minutes. Add S & P and continue to cook for another 2-3 minutes, until tender. Top puree with mushrooms & serve while warm.


  1. This looks so delicious! I can’t wait to give it a try. -Mara @ entertainingfamily.com

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