Celery Root Mashed Potatoes

Use celery root in similar preparations as potatoes--in soups, root veggie roasts, pan-fried, or boiled and mashed, as in this recipe. If the stalks are attached, freeze them in a zip-lock (along with the cleaned peels) to add to stocks.


Recipe from Farmfreshmarkets.org

1 pound celery root, peeled, cut into 1" cubes
3/4 pound potatoes, peeled, cut into 1" cubes
6 large garlic cloves, peeled and quartered
1/4 teaspoon ground nutmeg, or a couple of
gratings of fresh nutmeg
unsalted butter, to taste
2% or whole milk, to taste, optional
salt, to taste
white pepper, to taste

Put the celery root, potatoes, and garlic in a large saucepan and cover with salted water.
Bring to a boil, then reduce heat to medium and cook until tender, about 15 to 25 minutes.
Drain (reserving some liquid if you plan to omit the milk), then return the potatoes to the pot. Add nutmeg and butter (to taste, but about 2 tablespoons), stir, and mash until it melts completely.
Add the milk (if using) and stir to mix. Season with salt and pepper. Serve hot.

This material was prepared by Fair Shares Member and Registered Dietitian Amy Knoblock-Hahn

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Unless you are just juicing them or cooking them down and straining out the seeds, eating grapes with seeds can be a challenge if you haven't perfected the art. Of course, you can add them to your granola and just pretend they are part of the cereal, like grape nuts (which they are, actually). I find it most...Read more


As both a vendor and a member, I've found Fair Shares to be a wonderful organization to be a part of. It has opened my eyes to a whole range of farmers/producers in the region that I may never have had the opportunity to come in contact with if it weren't for my involvement with Fair Shares. And you folks all rock!

- Josh Allen

Josh Allen, Companion Bread, St. Louis MO
Companion Bakery