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–+ servings

Braised Smashed Potatoes and Celeraic Root

This recipe is adapted from Myra Kornfeld’s Healthy Hedonist and is one of my favorite fall/winter side dishes. The celery root is delicious and the browning of the vegetables adds such a nice flavor, making for a nice change from mashed potatoes. They are lower in fat and phe than the mashed potato recipe, but not low in flavor. Serve with the roasted mushrooms, gravy, a biscuit and broccoli and you have comfort food that is good for you! If you are someone struggling on diet, I urge you to try this recipe.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 c
Course: Dinner, Sides
Calories: 126.1
Ingredients Method Nutrition

Nutrition

Serving: 1gCalories: 126.1kcalProtein: 2.079gPhe: 81.4mgPKU Exchanges: 5.43exch

Ingredients
  

  • 3 TBSP Olive oil
  • 3 c Celeriac root peeled and cut into 1 inch pieces
  • 3 c Red bliss potatoes scrubbed and cut into 1 inch pieces
  • 5 units Garlic, fresh cut in half
  • 1 1/2 tsp Salt
  • 1/2 tsp Fresh ground pepper
  • 1 c Vegetable Broth, preferably Swanson
  • 1 1/2 tsp Lemon Juice
  • 1 TBSP Butter

Method
 

  1. Warm the olive oil in a large skillet until shimmering. Add the celery root, potatoes and garlic. Sprinkle with the salt and pepper, and sauté until it begins to brown, about 7 minutes.
  2. Add 1 cup of the vegetable broth, scraping up any of the browned bits stuck to the pan. Cover and simmer until the vegetables are completely tender, about 12 minutes.
  3. With a potato masher, smash the vegetables, adding in extra vegetable broth if too dry.
  4. Add the lemon juice and butter. Taste and add additional salt and pepper if desired.

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