Prep Time: 15-20 minutes Cooking Time: 25 minutes Yield: 4 servings
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, but with a third of the carbohydrates. This is a great alternative for those who don’t like cauliflower, which is the most frequent substitute for mashed potatoes.
4 fennel bulbs, stalks and leaves removed
2 cloves garlic
2 tablespoons extra-virgin olive oil
¾ teaspoon sea salt, divided
¼ teaspoon freshly cracked black pepper, divided
3 celeriac, peeled and cubed (about 4 cups)
3 tablespoons ghee
½ cup unsweetened almond milk
Preheat the oven to 425°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.
Bring in a large stockpot of water to a boil and 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.