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.

Curried Celery RootTrouble 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.

Curried Celery Root Whip
Recipe type: vegetable side
  • 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
  1. In a large saucepan or dutch oven, boil celery root until soft. Remove from heat, drain and set aside.
  2. Dry your pan and return to stove.
  3. Meanwhile, mix coriander through cumin in a small bowl. Set aside.
  4. Return pan to stove and heat over medium.
  5. Melt fat in pan.
  6. Add onion and cook until it begins to soften.
  7. Add 2 teaspoons of curry mixture plus salt to taste.
  8. Stirring, allow the mixture to cook until fragrant.
  9. Add celery root to onion and curry mixture. Stir to combine well.
  10. Remove from heat and add to food processor.
  11. Begin the process of pureeing, breaking down the large chunks a bit.
  12. Add coconut milk. Puree. Scrape sides.
  13. Add broth. Puree. Scrape sides.
  14. Process until desired texture is achieved.
  15. Add salt to taste.
  16. Return to heat to warm for serving.

Visit Nourishing Joy’s Thank Goodness It’s Monday for more fun posts like this one!

3 Responses to “Curried Celery Root Whip”

  1. on 11 Sep 2013 at 10:25 amEileen @ Phoenix Helix

    Thanks for the link, Kristine. This looks delicious!

  2. on 11 Sep 2013 at 12:31 pmKristine Rudolph

    Thank you for the great NF curry powder!

  3. […] you see the fab nightshade-free curry powder to which I linked in the celery root post this […]

Trackback URI | Comments RSS

Leave a Reply