Mashed Low-Carb Root Vegetables - Better Nutrition Magazine - Supplements, Herbs, Holistic Nutrition, Natural Beauty Products

Mashed Low-Carb Root Vegetables

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See more low carb holiday recipes at: Low Carb Holiday Recipes Going Against the Grain

  • 6Servings


  • 4 small (3-inch) fennel bulbs, stalks and leaves removed, sliced into ½-inch slices
  • 3 garlic cloves, peeled
  • 3 Tbs. organic extra virgin olive oil
  • ¾ tsp. unrefined sea salt, divided
  • ½ tsp. black pepper, divided
  • 3 cups celeriac (celery root), peeled
  • and cubed
  • 3 Tbs. organic pasture-raised butter or ghee
  • ½ cup unsweetened plain almond milk


  1. Preheat oven to 425°F. Place fennel slices and garlic cloves in oven-safe dish. Drizzle or brush olive oil on vegetables and sprinkle with ¼ teaspoon of the salt and 1/8 teaspoon of pepper. Cover, and roast 25 minutes.
  2. Bring large stockpot of water to boil, and boil celeriac cubes until soft, about 12 minutes. Drain, and return cooked celeriac to pot. Add roasted fennel slices and garlic cloves, remaining salt and pepper, butter, and almond milk. Use an immersion blender to purée vegetables until smooth.

Nutrition Information

  • Calories: 200
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 15 mg
  • Fat Content: 13 g
  • Fiber Content: 6 g
  • Protein Content: 3 g
  • Saturated Fat Content: 4.5 g
  • Sodium Content: 520 mg
  • Sugar Content: 1 g
Quinoa, Pomegranate & Pistachios with Ricotta Salata

Quinoa, Pomegranate & Pistachios with Ricotta Salata

This colorful side dish takes only minutes to prepare and makes a lovely, festive addition to any holiday table. You can make the salad the day before; just wait to add the pistachios until the last minute, so they retain their crunch. Ricotta salata is a dry, salty cheese; feta is a fine substitute.