Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Recipes

Mashed Low-Carb Root Vegetables

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

Get full access to Outside Learn, our online education hub featuring in-depth nutrition, fitness and adventure courses, and more than 2,000 instructional videos when you sign up for Outside+..


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

Servings
6

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

  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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g