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
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
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