Celery root makes a bang up scallop potato casserole. Sliced thin, layered with lots of butter bacon bits cream and cheese. It is my fave! It is hard to find at some markets.
You should definitely try Heavenly Fan's fries. She has a RU-vid channel and is the creator of this viral sensation. I make her fries using coconut flour (she has an almond flour version also) at least 2x a month and they're a total upgrade from jicama fries.
@@alwaysright5901 Yea, they are wonderful, and Denis over at Black Tie Kitchen really amped that recipe up, it's just that it tears my stomach up. Something about Xanthan gum just doesn't sit right with me.
The first time I ever had celery root it was shredded and mixed with mayo, a bit of coarse mustard, S&P and pinch of fresh THYME! There may have been a bit of lemon juice in there, too. It was the best shredded veggie I've EVER had. EVER.
For those like me who don’t have hearts of palm mash locally and don’t necessarily want to pay $5-9 for a small container, I checked online the hearts of palm mash and the only ingredient is hearts of palm, sea salt and malic acid. So it would be much cheaper and more accessible to just purchase a can of hearts of palm, and then purée it. I believe hearts of palm is about $1,79 a can
It is not available where I live so I have to purchase online and it is $3.99 plus the cost to ship and clear so it comes up to around $5.49. However, which can do I buy? I am only seeing lasagna and linguine. Thanks
Raised Pennsylvania Dutch we ate potatoes EVERY day, and the way I make mashed cauliflower, we actually prefer it to the mashed potatoes we loved from our pre-keto days! Four cups of fresh cauliflower pieces into microwave bowl with 1/3 c. water. Microwave for 7 mins, then immediately into a food processor with 2T butter for 30 seconds. Creamy, not watery, delicious!
@@missyasche881 No, I don't drain it. Whatever moisture remains goes into the food processor with the cauliflower and butter. In my experience, the result looks just like whipped potatoes! Hope it works the same for you!
@@debbyc.3954 thanks so much! I'm anxious to try it. I've been keto almost 4 yrs and haven't tried cauliflower mash of any sort, but I plan to try this, it sounds good 😋
I remember having a baked potato back in the early 2000’s and realizing that potatoes with no toppings have ZERO flavor. That’s one reason that I don’t miss them.
That's really the amazing beauty of a potato. Its the ultimate base and a staple in human history for a reason ;) .. obviously its not for keto folks but ya.
Poor choice of potato then ! in the UK I would go for Kerrs Pinks and if I couldn't get them Golden Wonder or King Edwards, so Flavoursome, nothing, unfortunately, replaces a potato !
Celeriac root is a common food in Germany (sellerie). Typically it is shredded and put in a pickling-type brine. It is served as part of a mixed salad.
The easiest way I found to prep a whole head or part of a cauliflower to mash, is simply separate the florets a bit, wash, drain well, toss in a Pyrex measuring cup for ease of handling, do not add any water. Simply cover the top with a plate/lid & cook till fork tender. Place in a food processor along with butter, a dab of sour cream 2 TBSP grated Parmesan cheese(even fresh grated). S & P to taste. blend until desired consistency ! For variety toss in chopped green onion tops or bacon bits!
I cold smoke my cauli, mash it with smoked butter and cream and add fried leek (Ive also added brussel sprouts instead of the leek) also cooked in my cold smoked butter. Just add some salt and pepper and bingo an absolutely outstanding mash. My wife made a mash out of 'celery root' as you Americans call it. We call it Celeriac here in Australia and I think in Britain as well. Its really good.
I try and get the cerliac as dry as possible then add a couple of teaspoons of horse radish to the celeriac and blend it. The horseradish reacts with the celery taste masks it and makes it taste a bit sweet. Drying and blending makes the texture more potato-ey
@@johannesstephanusroos4969 Adding "Europe" is on her and worse on you for assuming that Americans wouldn't know. assumptions... Stay off of tik tok...
Well I can attest that I knew what she was talking about as an American. Can’t assume she’s talking just about Americans. I’m sure there’s people in Canada who don’t know where Austria is either. But imho I think it was only said because a lot of people have confused austria and Australia just bc they’re similar in names despite the length.
I’ll have to try the hearts of palm but I still enjoy making cauliflower mash with a head of garlic roasted in olive oil , heavy cream and butter then using a hand blender for consistency
When entertaining with keto and non-keto guests, I love to make a twice-baked "potato" bar. (The skins have only 2 net carbs) Bake a few regular russets for a hour, then cut in half the long way. Scoop the potato out skins (save the skins!)and mash the potatoes. Now fill HALF of the skins with mashed CAULIFLOWER and the other half with the potatoes. Heat in 350° oven for 20 to 30 mins. Serve with all kinds of toppings - cheese, sour cream, herbed butter, bacon etc. Fun! Everybody loves it!
@@tamarunitamaruni4724 Thank you - I've been doing this with just potatoes for years, so it was an easy step to add the mashed cauliflower, especially since most of the great toppings are low in carbs! So nice because you can make everything ahead of time & just pop them in the oven to heat!
If you combine celery root, cauliflower and parsnip, then add a nice bit of butter and cream cheese, you'll have a mash which is so much tastier then mashed potatoes.
My recipe for my best potatoe mash substitute: is cooked and mashed cauliflower and hokkaido pumpkin (half/half).. I added the same incredients like you do (maybe a little bit more creamcheese) and some nutmeg... we love it... many greetings from Berlin / Germany
When I saw that you two ladies were going to experiment with potato substitutes, I expected to see Kholrabi be in the running. This is my go to plant for making mashed potatoes. It is the most alien looking plant thing I have ever seen. I cut it into large chunks, boil it until soft and then when cool cut close to the rind. Add a few ounces of cream cheese, maybe some sour cream, salt and pepper and use a stick blender or food processor to make it smooth and creamy. I learned this from another YT person....Black Sheep Keto. I rate it a 12 out of 10. Some people try to peel it before boiling and i find that is too much work. I also tried using a pressure cooker to cut down on the boiling time, but this made the softened kholrabi too watery. Once you try this recipe, you will definitely need a bigger spoon.
@@Solitude11-11 When I first tried kohlrabi, I used a pressure cooker to soften it. It got very watery afterwards...even boiling did that, but a little xanthum gum helped thicken it up.
I love you ladies! You are so entertaining and truthful with you assessments and opinions. I also love your honesty about effort vs. outcome in a lot of dishes. Thank you for all the hardworking. You keep it sassy and you keep me laughing! 🥰
Those chunks of celery root appear to be much larger than 1/2 inch pieces, some well over an inch. That is likely what led to the need for the increased time for them to become fork tender. The same happens with potatoes - the smaller the chunk, the shorter the cooking time.
Celery in our country is more considered as the root, we do not use the stalks too much. We use the root in broths, base for sauce etc. SInce I shifted to keto, it is the mashed replacement. Just add cooked celery root, double cream and butter with some salt - mix it with blender, soft and creamy.
Love this taste comparison testing, it’s very helpful, thanks! I used to cook celeriac often as a potato substitute way back in the day, but didn’t realize it has almost as many carbs as potatoes, so it ain’t a good enough substitute on that front alone IMO…. Will look for the hearts of palm mash for sure though!
I don't care for the smell of mashed cauliflower. I tried rutabaga and it works great. Same consistency as mashed potatoes and I added sour cream, butter, salt and pepper. It has a sweet taste and reminds me of mixing butternut squash to mashed potatoes. I used a hand mixer and it did a good job of whipping up the rutabaga. Even my husband liked it.
@@peterrynish6131 I made fries from turnips in the air fryer and they were good - even hubby thought they were potatoes except they did not crisp up. I tossed them with olive oil but may have had them too close together in the air fryer so that's my bad. In my opinion, rutabaga is the best substitute. Next time, I may add green onions and cheese which may hide the sweet taste that is a bit of surprise.
@@janiceduerr620 Sweet kinda like sweet potato fries..? Rutabaga has sort of a sweet potato texture, sorry if that's confusing I'm confusing myself with all of theses options!
@@peterrynish6131 sorry to have missed your question. I lost my husband 9 months ago and missed a lot of stuff. Have not tried turnips but have heard of turnip mash.
I have to say, we have come to love celeriac even better than mashed potatoes, and that's saying a whole lot! To make it rich and creamy, cut into 1/2" cubes and cook in a little cream until fork tender. Cooking in cream helps to neutralize the flavor. Drain well and let '''steam dry", then put into a food processor along with butter, cream, sour cream, salt & pepper, and puree it until it is absolutely silky smooth. Prepared this way, it has only the barest whiff of a hint of celery (I'm not sure I'd know that it was a celery scent if I hadn't prepared it myself). And we love, love, love the texture and rich but light flavor.
Hi, ladies! Thank you for this. I love your kitchen experiments and taste tests. My preferred potato substitutes are turnips, radishes and rutabagas. They're easy to find, inexpensive, and they do a good job of impersonating potatoes. One-half cup of turnip has about 4 total carbs. I hope you have a wonderful 2022!
I don't really care for white potatoes, but when I do get a taste for potato it's for yam. Since I don't even feel like I want that often I just have it when I want it. Since 2017 when I started keto I've had three real yams. It's a treat that I have zero guilt about.
You can use a regular veggie peeler on butternut squash. Sharpen your knife 😁. Celeriac is not celery root, but it is related to celery. I love cauliflower, but not everyday.
I roast my cauliflower with garlic in the oven. It partially dries out the outside while slow cooking the inside. The flavor is completely different and amazing! I take the roasted veggies after cooking for about 45 minutes to an hour on 350 convection- and then blend them in the cuisinart processor. While it’s processing I add in butter and salt to taste. Everyone loves it- even my carb eating friends and family! Additionally- if you like nutritional yeast it can add good flavor and extra vitamins as well :)
Yes roasting cauliflower change the flavor so much! I always tell people this when they say they don’t like cauliflower I asked them if they roasted it before because I love it
Hi Ladies! Just recently found your channel and enjoying it very much. I make Mock potatoes with turnips. 6 net carbs per cup. They taste really good and the texture is great. The only problem is, you have to squeeze a lot of water out of them, so you end up with just a fraction of what you start with. I cook them really soft, then blend them. After they cool so you can handle them, I squeeze out the water with a nut milk bag. Some cream cheese, butter and garlic powder, and boom!
I love celeriac remoulade, a classic French salad, so the mash sounds appealing. But celeriac is difficult and even dangerous to peel and cut, for a kitchen klutz like me. I recently read that it can be baked whole, without peeling (just trim off all the little roots), so this sounds like an easier route than boiling. Might also work for rutabagas.
I just love you both. You are truly down to earth and honest about your journey. I've been watching a ton of cooking shows and stumbled across a chef making mashed potatoes. He used a potato ricer which made the most amazing textured mashed potatoes. I would love to know how using the potato ricer would change the quality of other mashed potato substitutes.
Celeriac purée needs to be made in the blender with butter and some lemon juice or yoghurt. Salt and pepper It needs to be very smooth. Then delicious with fish or red meat
Celeriac and cauliflower combined with mustard, butter and creme fraiche and seasoning is the way to go. Another I have often is swede and cauliflower with same additions. Perfect. Bx
Thank you for doing this "taste test" challenge. I've heard of hearts of palm but was not sure until now watching this video. BTW ~ your facial expressions are precious! Sending your a 'heart' of palm.
My go to mash and keto french fry is rutabaga! I do add all the addins. maybe more butter than needed and food processor it to smoothness. also makes a good potato salad! I also steam it in the instapot to speed up the process!
Celery root is really good if you boil the root until tender then pop it in your bullet with a little butter, cream, salt then purée until silky smooth. It’s pretty tasty. But yes still taste lightly like celery.
ummm... your cubes are way bigger than 1/2inch, that's why they took so long to get fork tender... giggle you two are great, thank you so much for sharing with us... we love how you keep it real.
Oh my! You guys are too funny! It’s almost midnight here and I just saw your video. I’ve been sick for about 6 days and I have to say that’s you two are such a blessing! You are not only so informative, but you are so funny! I need a laugh any chance I can get! Always! And I’m not laughing at your content. It’s so helpful. Just your banter and videography! Emily with the knife! Emily into MMA! My husband loves it! Sarah, who captures all this stuff to perfection! You two are great! Thanks for brightening my day! My middle son came up with a name for me, so when we are done texting, I write the name and then say,”Signing Out!”, lol. I will definitely check out your recipe and will try hearts of palm as well. Wishing you both, along with your families, a Happy, Healthy and Prosperous New Year!💗💞
Any, many of those hard root veggies are a LOT easier to cut up if you wash or peel, then put into the microwave to soften. 15 minutes is a good start. THEN COOL and use a large knife to cut up.
For anyone that is tired of mashed cauliflower, try using it to make shepherd's pie instead... if you've never made it, it's super easy. We had a bunch in our freezer but I was so over it, and thought maybe I'd like it better that way. Sure enough, mashed cauliflower roasted long enough is really good :D I wonder if it'd be good this way on it's own?
Celeriac is relatively easy to find in UK supermarkets, unlike jicama or even chayote. I use it mashed for cottage pie, roasted as a roast potato sub and even for fries (chips). I also use it mashed with cauliflower, butter and cream and it’s delicious. Pressure cooking it briefly - 1 minute or so - works best before mashing. It isn’t the root of celery, it’s a different plant altogether.
I found the key to mashed cali is NOT to buy premade frozen. Make your own but steam it ( I use my Instapot) then ring all the water out in a towel ( let it cool) which then has more of a potato consistency. I do add butter & cream cheese and it’s my Mr’s favorite.
For the squash, and probably the celeriac, ditch the sharp knife and get something called a "Bash and Chop" It is a stainless steel square or oblong with a handle. Just poke a corner into the veggie and press down. Doesn't have a sharpened edge but gets the job done. Much less hazard!
What I find helps is to do 150g cauli to 50g potato and mash with butter and sour cream. The starch in the potato holds the cauli together and gives it a better texture and is still very low in carbs.
You can also add mashed potato concentrate to boost the potato flavor. I bought it online from OOO Flavors. But just a few drops will suffice since it's truly a concentrate. I overdid it once and my mashed hearts of palm tasted sour
I was listening to Christopher Kimball/Milk Street Radio today. Sarah suggested that if you want to cut butternut squash, microwave it for like a minute first to soften it. Much easier to cut
Thanks for this ... and for ALL your informative and entertaining videos! You two are a hoot! (FYI: I just ordered a six pack of the hearts of palm version, but directly from the manufacturer for 15% off.)
I mix turnips in with cauliflower and it's almost like mashed potatoes . Two turnips with one head of cauliflower. Then add butter sour ream garlic etc .
⚠️ little TIP….. Put a rubber silicone hot pad or mat under the bowl and it will stay still for you instead of sliding all around 👍 Thanks for the video and doing the research 😉
I love the hearts of palm everything. I love the rice, the noodles, the lasagna sheets, and the mash. I think you could probably make your own mash with just the plain chunks of hearts of palm.
Bob Evans has some very nice mashed cauliflower choices. I believe you chose the best brand of the hearts of palm mash. The first brand that I ever tried of hearts of palm noodles was Palmini brand. I do enjoy their noodles, although they have a strong tasting brine that Hass to be rinsed away for the best taste. But when I tried their mash, it had that same brine taste and because it’s a mash I couldn’t rinse it away. It was not enjoyable at all. I had just gotten in some of the natural heaven palm products but had not tried them yet. So far I’ve been very impressed with them since then. I think I even like the rice better than cauliflower rice. I haven’t eaten enough of that yet to be sure. Anyway, thank you for doing this show. It was very enlightening. I had wondered about the celeriac. I would probably enjoy it because I do enjoy celery, and I love celeriac. But it’s definitely not gonna be the same as some of the others. Thanks again I look forward to doing some more of your videos!
Just tried the Heart of Palms today for the mans lunch and he loved it! I only had one jar but planning to stock up knowing he loves it! it was easy to make./ thanks for the info!!
I recently made mashed turnips. Just peel the turnip, vube and boil until fork tender. Mine took about 15 minutes. Mash with butter, sour cream... whatever you'd normally use. Try it, you might be surprised.
Want bacon flavor without making the bacon mess? Save your bacon grease and use it to add flavors to things. I refrigerate or freeze it in a canning jar and use it when needed.
Thank you ladies. This was a great review. I found the Palmini Mashed potatoes at Aldi in the South Suburbs the other day. Haven't tried them, but looking forward to it. Keep creating awesome content. 😍😍😍
Hello both- does eating real mashed potatoes trigger carb cravings ? I ate a plate of chips on October 10th and struggled till end of December. My whole digestive system was turned upside down 🙈
I find if I eat too many carbs I do become ravenously hungry and lose willpower to resist carbs, and it takes ages to overcome that, I assume because my body gets kicked out of ketosis and it takes a while to keto adapt again. I’m having to do it again right now after falling off the keto wagon, it’s hard.
If you have an Aldi near you, i was there on saturday and they had hearts of palm mash (Palmini brand) i think the bag was $2.99, in their Aldi finds aisle.
I use a 50-50 celeriac and sweet potato blend. Either microwave on high or pressure cook till soft together with a Tbsn of Avoo, Evoo, or ghee; sea salt; enhancements (chives/garlic/etc). Blend it with a stick mixer mash attachment, moistening with a little A2 milk and extra fat until desired creaminess emerges.
