Curried Celery Root Whip.
Say that five times fast.
I bought some celery root this weekend with the intention of mashing it and serving it with lamb chops. I boiled the roots on Sunday in anticipation of serving them Monday, but when I pulled them off the stove, they just called to me and asked for curry.
Curry. I used to hate it. That is, before I tried good curry. Now I crave it. It’s comfort food for me.
Trouble is, since I realized that I need to avoid nightshades to keep myself healthy, I haven’t been able to indulge. I’m not a whiz with from-scratch curries, so I’ve typically relied on restaurant curry or pre-made sauces and they usually (always?) contain nightshades.
Luckily, I found this nightshade-free curry powder recipe which I adapted a bit. The result is a very satisfying side dish which paired well with steak. It would also go well with lamb or any cumin-rubbed meat.
Meat aside, the recipe is easily veganizable. Just use coconut oil and a vegetable-based broth.
As far as it being kid-friendly, that depends a lot on your kids. It’s not a powerful curry, but if they don’t like strong flavors, they may not enjoy it. I didn’t give any to the big kids, but Baby A lapped it up.
Two advance warnings: First, if you haven’t used turmeric much, be careful with it. It will stain big-time. Second, be mindful that you are not using all the curry powder that you make in this dish. Put the remainder in a container and store with your spices for other uses.
- 4 large celery root bulbs, peeled and cut into 2 to 3 inch wide pieces
- ½ medium onion, chopped
- 1 TBSP ground coriander
- 1 tsp turmeric
- 1 tsp black pepper
- ½ tsp dry mustard
- 1 tsp cumin
- 1 tsp freshly grated ginger
- ½ TBSP fat (I used bacon grease but coconut oil or ghee would be wonderful.)
- 1 cup full fat coconut milk
- 1¼ cup broth (I used beef.)
- salt to taste
- In a large saucepan or dutch oven, boil celery root until soft. Remove from heat, drain and set aside.
- Dry your pan and return to stove.
- Meanwhile, mix coriander through cumin in a small bowl. Set aside.
- Return pan to stove and heat over medium.
- Melt fat in pan.
- Add onion and cook until it begins to soften.
- Add 2 teaspoons of curry mixture plus salt to taste.
- Stirring, allow the mixture to cook until fragrant.
- Add celery root to onion and curry mixture. Stir to combine well.
- Remove from heat and add to food processor.
- Begin the process of pureeing, breaking down the large chunks a bit.
- Add coconut milk. Puree. Scrape sides.
- Add broth. Puree. Scrape sides.
- Process until desired texture is achieved.
- Add salt to taste.
- Return to heat to warm for serving.
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