Mashed Low-Carb Root Vegetables
See more low carb holiday recipes at: Low Carb Holiday Recipes Going Against the Grain…
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See more low carb holiday recipes at: Low Carb Holiday Recipes Going Against the Grain
Ingredients
- 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
Preparation
- 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.
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g