Mashed Celeriac
User Reviews
5
Mashed Celeriac
Description
This mash combines celeriac—a knobby root vegetable known for its celery-like flavor—and potatoes cooked together with whole garlic cloves. The celeriac and potatoes are peeled and cut into uniform pieces to cook evenly. Simmering until soft ensures a smooth mash when drained and combined with milk and butter. The garlic can be mashed in for a light aromatic note or removed for milder garlic presence.
The texture is creamy and comforting, balancing the earthy tones of celeriac with the familiar softness of potato. The recipe allows milk to be replaced by cream variations for richness. Seasoned with salt and pepper to taste, it forms a warming accompaniment to roasts or vegetable mains.
Suggested serving ideas include pouring mushroom gravy over the mash or topping it during holiday meals with special additions like mini chestnut bundt cakes. Variations include mixing in shredded cheese for richness, adding fresh herbs, or increasing heat with cayenne. For extra smoothness, cooking celeriac and potatoes separately and blending the celeriac can enhance texture.
Ingredients
- 1 celeriac peeled and cut into ½-inch pieces, aka celery root
- 3 potato peeled and cut into ½-inch pieces
- 2 cloves garlic peeled
- ⅓ cup milk or heavy cream/double cream
- 2 tablespoons butter
- salt to taste
- black pepper to taste
Instructions
- Peel and chop the celeriac and potatoes into small chunks.
- Add the celeriac and garlic to a pan of water, bring to the boil then reduce the heat and simmer for 10 mins, then add the potatoes and cook for a further 10-15 minutes or until it’s all soft.
- Drain well then mash (you can keep the garlic in or remove before mashing) with the milk and butter. Season with salt and pepper and serve warm.
Notes
- Golden potatoes are recommended for smoother, buttery mash texture.
- Peeling celeriac requires a sharp knife due to its tough, rough skin.
- Control garlic flavor by mashing in cooked cloves or removing them before mashing.
- Cooking celeriac separately and pureeing it before combining with potato can yield a smoother texture.
- Serve with mushroom gravy or as part of holiday dishes like Mushroom Wellington.
- Add cheese or herbs for flavor variations; cayenne can add heat.
- To create chunkier texture, partially blend with a stick blender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 154mg | 6% |
| Potassium | 796mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 30mg | 33% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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