Mashed celery root and white beans

This was supposed to be a puree but it was more of a really tasty "mash" that was great with a big side of braised winter greens with chilies, garlic, and lemon.  The recipe was inspired by one of my new favorite cookbooks "Vegan Eats World." I am not a hard core vegan, but I do like to browse through vegetable and grain based recipes from around the world. We had leftovers but I never got any myself.  I think the leftovers turned into breakfast "mash cakes" done in a non-stick skillet. This is chunky and just wonderful.

Servings: 4

Ingredients

  • 2 celery roots, peeled and cut into 1/2" cubes
  • 2 shallots, sliced
  • 4 cloves garlic, chopped
  • 6 or more sprigs fresh thyme
  • 1 Tablespoon extra virgin olive oil
  • 1/2 cup dry white wine (or not and just use more broth)
  • 1/2 cup vegetable broth
  • 1 can Cannelini beans, drained
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground pepper to taste

Directions

Saute shallots and garlic for a few minutes in olive oil in a 3 quart sauce pan.  Add wine, bring to a boil, then simmer until mostly reduced. Add celery root, thyme sprigs, and vegetable broth. Bring to a boil, cover and  simmer until the celery root is very soft. This may take 30 minutes. Remove the thyme twigs.  The leaves will have come off.  Add the beans and cook for about 5 minutes until thoroughly warmed through. Mash with a potato masher or use an immersion blender. Season to taste with salt and pepper.

Nutrition Information (per serving)

  • (does not include added salt)
  • Calories: 250
  • Total Fat: 5 g
  • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 260 mg
  • Total Carbohydrate: 40 g
  • Dietary Fiber: 8 g
  • Sugars: 5 g
  • Protein: 9 g

Contributor

Preston Maring, MD