We’ve taken the loaded baked potato and subbed out the ‘jacket’ with pureed celery root–GROOTS. Groots are our take on grits, Paleo style. Celery root has a–duh, celery flavor, but a texture similar to creamy grits when pureed. All you non-Southerners out there, grits are ground up corn–prepared like rice, but take literally 5 minutes to cook–think polenta.
If you’re down with the ‘grit’ action check out our Shrimp and Groots recipe.
- 2 lbs celery root, skin removed and chopped
- 1/2 c chicken stock
- 6 slices bacon, cooked and chopped
- 2 yellow onions, sliced thinly
- 6 oz mushrooms, chopped
- 6 oz raw cheddar cheese (optional), grated
- 3 green onions, sliced
Add the chopped celery root to a large sauce pot that’s been filled with water. Boil the celery root until it’s tender and cooked through, about 15-20 minutes. Drain the celery root and add to a food processor, along with the chicken stock and some s & p. Puree until smooth.
Lay the bacon slices on a baking/cookie sheet and bake in the oven at 400ºF until crisp, about 20 minutes. Chop into small pieces and reserve.
In a saute pan, add a bit of fat and the sliced onions. Cook over medium heat until the onions have slightly caramelized. Remove from the pan and reserve. Add the mushrooms, cook until browned.
To serve, pile the celery root puree onto your plate and layer with the caramelized onions, sauteed mushrooms, grated cheese, bacon and green onion slices.