Mashed potatoes are a classic Thanksgiving dish. If you eat paleo you may still eat them on Thanksgiving, but if you are on any type of strict paleo diet or version of it, they are probably out of the question. They are for me with being on a low-fodmap, nightshade free paleo diet.
My favorite mashed potato substitute is mashed cauliflower. That’s a pretty classic trade in the paleo world, but it can get a little old. I decided to spice this dish up and just in time for Thanksgiving dinner ;). So this week I’m bringing you another super simple side dish that everyone will love.
1 medium celeriac (celery root), peeled and cubed
1 small head of cauliflower, chopped into florets
1 tbs. coconut oil
1 tbs. coconut cream from the top of a can of full fat coconut milk (you can replace this with milk or more coconut oil)
1/2 tsp. sea salt
1 tsp. dried, crushed rosemary
Steam celeriac and cauliflower until soft and easily pierced with a fork. The cauliflower may finish cooking first, which is fine, just keep checking and pour out the cauliflower when it’s done to let the celeriac cook a little longer.
Once cooked, put the veggies into a bowl or food processor and add all the remaining ingredients except the rosemary. If using a food processor, pulse/blend until desired consistency is reached. If in a bowl, use an immersion blender or handheld mixer to mash everything together. I like my “faux-tatoes” well blended and fluffy but some like them on the chunkier side, so blend/process until you reach the consistency you love! Mix in the rosemary at the end and sprinkle extra on top for presentation, if desired.
I hope everyone has a wonderful Holiday!