I was really excited to try this
Sunbasket meal. To cut back on carbs it called for Celery Root. I was intrigued. First of all, I've never even tried celery root let alone prepared it. Second, I'm always looking for new ways to reduce carbs. While I love them truly. madly. deeply. I simply cannot carb load like I could in my younger years. I
try to practice restraint, tasty alternatives help the cause.
Furthermore, this recipe also included a note from Sunbasket, it stated they had to substitute the Italian sausage links for ground sausage per quality control and they provided alternate cooking instructions. Fortunately, Italian sausage is a staple in our house. So, I instead defrosted a couple links from the freezer and opted to use the provided sausage at a later date (which ultimately was used for meat sauce over rigatoni - proving it's hard for me to resist carbs).
I placed the sausages, bell pepper and broccoli onto a sheet pan and roasted them in the oven until the sausage was cooked through and the veggies were tender (and later tossed them with sherry vinegar). Meanwhile, I prepared the celery root mash. It was easier to work with than I imagined, had I seen it in the grocery store I'd be intimidated. I trimmed the skin and cut the flesh into quarters and then 1/4" thick slices. I heated butter in a sauce pan and then added thinly sliced shallots and the sliced celery root, cooking it until tender. Once softened, I added vegetable broth and brought it to a boil, and then let it simmer until I was able to use the masher. It came together very much like mashed potatoes. The depth and richness was a pleasant surprise. Frank and I both liked the mash and combined with the peppers and broccoli was a fun twist on the sausage and peppers we typically enjoy. I could make this again and again, I don't think I'd hear any complaints.
