Mashed Low-Carb Root Vegetables

Raw fennel has a light smell and flavor of licorice, but roasting the bulbs takes away the licorice taste and brings out a mild, savory one. By puréeing roasted fennel bulbs with roasted garlic, butter, unsweetened almond milk, and boiled celeriac (celery root), you get the creamy texture of mashed potatoes, but with a third of the carbs!

Mashed Low-Carb Root Vegetables


  • 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
  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 ⅛ 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.
Serves: 6

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