SMASHED Apple and Celeriac (AIP/Paleo)

Smashed Apple and Celeriac

 

“So what is the best vegetable? Well, we all know that: it’s the potato. The vegetable you can’t screw up. You can throw a potato into a bonfire, run away from it – and, an hour later, it’s turned into a meal. Try doing that with broccoli, or a trifle, and it will laugh in your face.” ― Caitlin Moran

But, what if potatoes are off the table? What then?

When you’re on the Autoimmune Protocol (AIP), those ubiquitous (and much loved) potatoes are removed as part of the elimination part of the program. Because potatoes are part of the nightshade family. And nightshades are problematic for many autoimmune sufferers.

And, even if you’re not following AIP, chances are you probably eat a few too many potatoes.

The recommended daily serve of veggies sits at five. French fries don’t count as a serve, either. Well, not in my world.

One of the great things AIP does is open your eyes to a whole world of new and different ways to eat your vegetables.

I never knew just how amazeballs roasted carrot mash could be. A little kale, preserved lemon and cauliflower rice makes a wonderful ‘cous cous’. Simple roasted vegetables are my ‘go to’ way to ensure I get in at least my 5 a day. 

And, now this little number can be added to the mix…

Smashed Apple and Celeriac

It’s especially good if you’re missing a good mash. It looks the part, the apples add a sweet dimension and it even has added bone broth for extra nutrient density.

Celeriac and apple partner particularly well with pork, but we served ours with duck breast and a little cress salad. It was delish!

SMASHED Apple and Celeriac (AIP/Paleo)
 
Prep time
Cook time
Total time
 
This recipe is AIP-friendly
Author:
Recipe type: Sides & Sauces
Serves: 4
Ingredients
  • 1 tablespoon happy fat (I used duck fat)
  • 1 celeriac bulb (celery root), peeled and diced
  • 3 Granny smith apples, peeled and diced
  • 4-5 fresh thyme sprigs, chopped
  • 4 garlic cloves, peeled and crushed
  • ½ cup chicken bone broth
  • Salt
Method
  1. Place a medium sized pot on a high heat. Add fat. When hot, add your celeriac, apple, thyme and garlic. Fry for a few minutes to give a little colour.
  2. Turn the heat down to a medium-low simmer and add the bone broth. Pop a lid on your pot and cook for around 25 minutes, until the celeriac is tender. Season to taste.
  3. Stir with a spoon to smash up the celeriac and apples

E N J O Y ! 

 

This recipe features in the Phoenix Helix Recipe Roundtable

 

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