Cauliflower and Celery Root Mash

This is a good way to bring a low carb dish that everyone will like to your family's Thanksgiving. The celery root ads a more potato-like texture and the Jarlsberg cheese makes the top brown and bubbly. You can use any Swiss cheese variation that you like. You can make this in advanced, then brown when you get to your destination.

1 medium onion, chopped
1-2 heads cauliflower
1 celery root
3 tbsp butter or olive oil
2-3 tsp salt
1 tsp pepper
1/2 cup chicken or vegetable stock
1/4 cup sour cream
2-3 tbsp shredded Jarlsberg cheese
2 green onions, chopped

Prep: Chop cauliflower in chunks. to dice celery root, remove the outer part with a knife by cutting off the bottom, then skinning it thinly. Chop celery root into 1/2 inch pieces.

Heat 1 tbsp butter a in large heavy skillet, then add onion. Season with 1/2 tsp salt and cook 4-5 minutes. Add celery root and cauliflower and other 2 tbsp butter and season with the remaining salt and pepper. Cook about 5 minutes, then add stock. Cover and cook on medium heat for about 15 minutes, stirring often.

When the cauliflower is very soft, put half of the ingredients in the pot in a food processor. Add sour cream and green onions and process until pretty smooth. In the pot, mash the other half of the cauliflower/celery root mix with a potato masher. There should still be some lumps. Mix the pureed into the mashed, then put in an oven safe baking dish. This can sit for up to 24 hours before you need to cook it. Top with the Jarlsberg cheese and bake for 15 minutes at 375 or, if still hot, brown the top under the broiler for 3 minutes.










Celery Root (above) can be purchased at Fresh Market or New Leaf