I knew that celery root, or celeriac, was a potato substitute, but I didn’t see it in our Montana grocery stores until this winter. Now it’s everwhere, I picked up these at our local health food store last week.
Celery root is a little bit firmer and sweeter than a russet potato, but it makes a great substitute! Pureed in soups it thickens, roasted with garlic and olive oil it makes a wonderful side dish, and now grated it makes fantastic hash browns!
I was never quite able to get the hang of potato hash browns when we used potatoes, but these made with celery root turned out wonderfully crispy on the outside and soft on the inside the first time I made them.
Celeriac Hash Browns
Serves 4
2-3 medium celery roots
1/2 teaspoon sea salt (Buy Sea Salt here)
4 tablespoons tallow, butter, or coconut oil
(Buy Tallow, Butter, or Coconut Oil here)
Scrub and peel celery root, using a vegetable peeler or paring knife.
Grate, using a cheese grater or my-favorite-kitchen-appliance-since-we-went-grain-free food processor with it’s grating disk.
Heat a cast iron or stainless steel skillet over medium heat, melt tallow in it. I bought a tub of lamb tallow here before we re-started the GAPS intro where no coconut oil or butter is allowed, and we’ve been enjoying it- as a bonus it’s less expensive than most grassfed butter, but still contains many of the same healthy fats.
Once the tallow is melted, place the grated celery root in the skillet and sprinkle with salt.
Saute until it starts to get soft (about 10 minutes), then turn the heat down to medium-low and allow to cook until the hash browns are brown on the bottom (about another 10 minutes). Flip and allow the other side to brown, then serve!
These go great with eggs or homemade sausage.
*Celery root is allowed on GAPS
Celery Root Hashbrowns
Ingredients
- 2-3 medium celery roots
- 1/2 teaspoon sea salt
- 4 tablespoons tallow butter, or coconut oil
Instructions
- Scrub and peel celery root, using a vegetable peeler or paring knife.
- Grate, using a cheese grater or my-favorite-kitchen-appliance-since-we-went-grain-free food processor with it's grating disk.
- Heat a cast iron or stainless steel skillet over medium heat, melt tallow in it. I bought a tub of lamb tallow here before we re-started the GAPS intro where no coconut oil or butter is allowed, and we've been enjoying it- as a bonus it's less expensive than most grassfed butter, but still contains many of the same healthy fats.
- Once the tallow is melted, place the grated celery root in the skillet and sprinkle with salt.
- Saute until it starts to get soft (about 10 minutes), then turn the heat down to medium-low and allow to cook until the hash browns are brown on the bottom (about another 10 minutes). Flip and allow the other side to brown, then serve!
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karen husted
April 2, 2011 at 9:39 pmThe trick to potato hashbrowns is to parboil them-9 minutes for med-large size-then cool and grate. coconut oil is a very healthy oil-I don’t understand why you can’t use it.
Cara
April 2, 2011 at 9:46 pmHi Karen, that must be why my potato hash browns never turned out! Coconut oil- yes, we’re big fans of coconut oil, but the GAPS intro is a specific protocol, I’ll go link to it up in the post, I was going to but forgot.
Alicia
April 3, 2011 at 6:52 amI just saw celery root at my local store last week, will definitely have to try this! Yum!
Angel7
April 3, 2011 at 3:32 pmI have never had celery root before. I will have to get some and try it.
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Tracy McCurley
April 5, 2011 at 12:17 pmThanks for this recipe! I just saw your link from the GAPS support group!
Tara
April 8, 2011 at 2:35 pmSounds delicious. I’m embarrassed to say that I’ve never even heard of using celery roots in this way. Can you get them at most health food stores?
Cara
April 8, 2011 at 4:55 pmI hadn’t heard of it until recently either! :) I think most grocery stores have them now, at least they do here.
kaymer
August 20, 2012 at 10:55 pmI enjoyed mine as you have described, but also grated and mixed in with scrambled eggs.
Meagan
April 10, 2011 at 1:10 pmThis picture is making me go crazy!
Lisa
April 11, 2011 at 12:21 pmThis looks great! We are big celery root fans and I have always wondered why they don’t get much attention in the low carb/primal/paleo world. I guess you just haven’t been able to get them.
They also make wonderful mashed potato substitutes.. especially with saucy, braised dishes.
Ian
April 12, 2011 at 9:02 pmLooks awesome. Have you every tried radishes as a substitute for potatoes. They take a littl longer to cook than spuds. Dice and sauté with the bulbs of green onions and sliced celery. I use butter or left over bacon grease. Bout twenty minutes over a medium heat.
Wendy
April 19, 2011 at 8:15 pmExcellent! I was worried it would taste too much like celery while I was peeling it, but it was great! Quite rick cooked in ghee, though- I’ll likely try butter next time.
melissa daams
June 30, 2011 at 3:18 ami made these last night and they were pretty good… quite filling and they have a very distinct flavor which – once i got used to it – i really enjoyed – together with homemade beef sausage… and i think they would go well with apple sauce as well :)
Gina
January 15, 2012 at 8:04 pmCelery Root is Celeriac. Celeriac does appear on the “allowed” list for GAPS. So, as a newbie, I am confused: allowed or not allowed? Thanks!
Kim
February 29, 2012 at 10:42 pmI just bought celeriac for the first time a couple days ago and was going to mix it with either cauliflower or Yukon Gold potatoes for a meat-free shepherds pie topping. But this sounds even better as I am always looking for something different to enjoy with my breakfast eggs on the weekend. I also pinned this recipe to my Pinterest page to share with others…. http://pinterest.com/1organicgardens/recipes-breakfast/
It sounds delish, and so simple. Thank you!
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Adorisa
April 29, 2018 at 2:59 pmI made this last night as written and on it’s own we didn’t care for it. Mixed in with the accompanying omelet was good.