January 18th 2024
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This Celery Root Mash & Mushroom Ragu is the perfect hearty dish for a cold winter night. Packed with nourishing root vegetables, phytonutrient-dense mushrooms, and potent aromatics, this recipe supports optimal health in more ways than one.
Celery root, also called celeriac, is an under appreciated vegetable rich in fiber and vitamins B6, C and K. It also provides antioxidants, including vitamin C, as well as minerals, such as phosphorus, potassium and manganese.
Any type of mushroom will be perfect in this dish, so feel free to explore and use your favorite combination. They’re a great ingredient to include during cold and flu season, supporting immunity by reducing pro-inflammatory cytokines and allowing T cells, B cells, and antibodies to work more effectively.
I know you’ll love this comforting meal as much as I do.
Wishing you health and happiness,
Mark Hyman, MD
Ingredients:
Celery Root Mash
- 1 large celery root, peeled and cut into ¾ chunks
- 1 large white sweet potato, peeled and cut into ¾ chunks
- 2 medium parsnips, peeled and cut into ¾ chunks
- 1 tablespoon ghee
- ¼ cup canned coconut milk
- ¼ teaspoon sea salt
- 5 grinds of freshly ground black pepper
- ¼ teaspoon ground nutmeg
Mushroom Ragu
- 1½ pounds mushrooms (I used chanterelle and oyster)
- 2 tablespoons ghee
- 2 shallots, minced
- 1 sprig thyme
- ¼ teaspoon sea salt
- 5 grinds of freshly ground black pepper
- 1 tablespoon sherry vinegar
- 2 tablespoons coconut aminos
- 1 cup stock, low sodium (beef, chicken, or vegetable)
- 1 tablespoon tomato paste
- ¼ cup roasted hazelnuts, unsalted and roughly chopped (optional)
Method:
1. For the Celery Root Mash: Place root vegetables in a pot with cold water and bring to a boil on medium-high heat. Reduce heat to low, cook until tender, but not falling apart; about 20 minutes.
2. For the Mushroom Ragu: Clean mushrooms with a cloth (avoid washing with water). Heat ghee in a large saute pan, add shallots, mushrooms, and thyme. Cook for 7 minutes on high heat, stirring every minute to prevent shallots from burning, while letting the mushrooms get crispy. When ready, season with salt and pepper and remove the mixture from the pan.
3. Using the same pan, add the sherry vinegar, and deglaze the pan scraping all the bits with your spoon. Add coconut aminos, stock, and tomato paste. On high heat, reduce liquid to half; about 3 minutes. When ready, remove from the heat and set aside. It should resemble a thick, dark caramel sauce.
4. When root vegetables are fork tender, drain the liquid and transfer to a bowl, making sure all liquids are discarded. Place vegetables on a kitchen towel to remove excess liquids, if needed. Using two forks or a potato masher, mash the vegetables. Add ghee, coconut milk, salt, pepper, and nutmeg. Whip using a whisk or wooden spoon.
5. Serve Celery Root Mash with Mushroom Ragu and top with roasted hazelnuts, if desired.
Nutritional analysis per serving: Calories: 215, Fat: 8g, Saturated Fat: 5g, Cholesterol: 16mg, Fiber: 5g, Protein: 6g, Carbohydrates: 27g, Sodium: 315mg, Sugars: 10, Net Carbs: 22g
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