While the flavor of licorice is a characteristic of raw fennel, roasting the bulbs brings out a subtler, savory taste. In this dish, roasted fennel and garlic are puréed with celeriac, or celery root, to mimic the texture of mashed potatoes. This is a great alternative for those who don’t like cauliflower, which is the most frequent substitute for mashed potatoes.
Makes four servings | Prep time 15 to 20 minutes | Cook time 25 minutes
- 4 fennel bulbs, stalks and leaves removed
- 2 cloves garlic
- 2 tbs. extra-virgin olive oil
- 3/4 tsp. sea salt, divided
- 1/4 tsp. freshly cracked black pepper, divided
- 3 celeriac, peeled and cubed (about 4 cups)
- 3 tbs. ghee
- 1/2 cup unsweetened almond milk
- Preheat the oven to 425 degrees F.
- Cut the fennel into quarters and place it in an oven-safe dish with the garlic. Drizzle olive oil over it and sprinkle with ¼ teaspoon of the salt and 1/8 teaspoon of pepper. Cover and place in the oven and roast for 25 minutes.
- In a large stockpot of water, boil the celeriac until soft, about 12 minutes. Drain and add to a food processor.
- Add the roasted garlic and fennel mixture, ghee, almond milk, ½ teaspoon salt, and remaining pepper to the food processor and process until smooth.
- Serve warm.
Reprinted with permission from Against All Grain: Meals Made Simple and Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors