Chef Ellen

Jump to Recipe Print Recipe


The combination of root vegetables is a keeper to add to your weekly rotation. Celery root is an antioxidant-rich vegetable high in bone-building vitamins and minerals. It is also gut-healthy and a rich source of fiber. The same goes for the turnips, but did you know that protein and omega-3 fatty acids are also present in addition to all other benefits? The addition of the potato, while full of antioxidants and beneficial nutrients is added to tie these wonderful flavors together and deliver a consistency like a bowl of comforting and creamy mashed potatoes.


Yield: 2 servings

  • 2 medium turnip or 1 large about 1.5 pounds
  • 1 celery root
  • 2 small potatoes Yukon gold is favorable but not necessary
  • 3 cloves of roasted garlic
  • ¼ Cup of plant-based plain milk
  • ½ Cup of vegetable broth divided
  • Celery salt optional but encouraged and a delicious pop to this dish
  • Salt and pepper to taste


Optional additions:

  • Fresh charred (over a flame) and chopped rosemary, or dried herbs
  • Peel your turnips, celery root, and potatoes. Roughly cut up into 2–3-inch pieces and place into a large pot of salted water.
  • Bring to a boil on high heat, reduce to a medium simmer, and cook for about 12-15 minutes or until a fork glides easier through the vegetables.
  • Drain fully and return to the heat to steam any remaining liquid. Add your garlic, milk, and ¼ Cup of vegetable broth. With a hand masher or immersion blender, blend the potatoes. I recommend hand mashing first and then using the immersion blender to create the creamy result. If more vegetable broth is needed for a thinner result, add and blend again.
  • Season with celery salt and pepper or any combination of spices that suit your tastes.