Made this tonight ... I had some celery root that seriously needed to be used up.

I started with this recipe.

I ended up with this:

1 large celery root, peeled and chopped into 3/4" squares
10 cauliflower florets, cut to the same size as the celery root
1/4 cup cream*
bacon grease (left over from frying the bacon)*
4 slices bacon
1/2 cup shredded cheese, mixed flavors
1/2 pkg of Hidden Valley Ranch salad dressing mix (this was what I had on hand, you can use your own blend of herbs)
Salt and pepper, to taste

1. Roast the celery root and cauliflower at 450 until soft (in my oven, the cauliflower took only 20 minutes to become soft and the celery root took 45 minutes)

2. While the veggies are roasting, cook up the bacon. It should be mostly crisp. SAVE the BACON GREASE.

3. When the veggies are roasted, put into a bowl and mash. I used my stick blender.

4. Add cream, mix some more.

5. Add the bacon grease. I mixed this ingredient in with a fork.

6. Crumble or cut up the bacon and add to the mashed celery root and cauliflower.

7. Add the mixed shredded cheese.

8. Add ranch flavoring, salt and pepper (or your herbs), to taste.

9. When serving, shred some sharp cheddar cheese over the top.

10. Heat to melt the cheese topping.

Number of servings will depend upon the size of your celeriac. Mine made approx. 6 cups of mashed celeriac.

Based upon 2 cups of cut-up celeriac and 1 cup cut-up cauliflower (both boiled, not roasted), nutritional values for the entire recipe are:

Carb Prot Fat PECC Cals
28.71 47.16 108.78 23.85 1268

*adjust liquid amounts until the end result is the consistency you want


I originally added the bacon because I'd heard it will camouflage the celeriac flavor. It didn't work or I didn't add enough. Although I enjoyed the bacon flavor and pieces of bacon as I ate the dish. I noticed the celeriac flavor until I added the ranch flavoring. After that, I didn't notice it.

I think this would work excellently as a "Twice-Baked Celeriac" dish. After mixing it up, just put it into a casserole dish and bake at 350 for, I don't know, 20 minutes? Also, topping with traditional potato toppings (sour cream and chives) would be very tasty too. This would be great as the topping of a Shepard's Pie meal.

I still eating the leftovers from this. It's very good reheated.

You know, I roasted the veggies. I think this gave the end result a distinctly brown color. I wonder if boiling the veggies would result in a more white result. Of course, the bacon grease probably added a brown tint to the end result too.

Color notwithstanding, very delicious!

yum! sounds good.