Celeriac Mash Comforting and Buttery!

Celeriac mash has the most incredible flavour and makes for a wonderful alternative mashed side dish for everything from stew to fish.

Whilst the celeriac may look like an intimidating vegetable, it is simple to deal with and this delicious side dish cooks in around 35-40 minutes.

Celery Root Mash

If we are handing out vegetable beauty awards the unassuming celeriac will likely only be eligible for a participation medal.

I suspect that this is the reason that it is sadly so often overlooked.

It is however insanely tasty, really easy to cook and celeriac makes for a great alternative to mashed potato.

Celeriac has a flavour broadly similar to celery, as you may suspect from a vegetable that is also known as celery root.

When it comes to mash, I like to change things up and both this celeriac mash and my swede and carrot mash and clapshot (swede and potato mash) are just as likely to feature as mashed potato on our table.

You can also roast celeriac, throw it into something like an old fashioned stew, it even makes a great cream of celeriac soup!

Frequently Asked Questions

How do you peel a celeriac?

Okay, so we are looking at a vegetable that is vaguely reminiscent of the face of Cthulhu, where do you start.

You will need a large knife and a good vegetable peeler.

Start at the nobbly end, the bit that looks like the aforementioned demon. Just hack that off with a sharp knife.

Then go to town with your vegetable peeler. Whilst the skin looks pretty tough, it is not! You should get through it quite easily.

You will notice that it is not starchy like a potato. Simply cut it up into evenly sized cubes and off you go.

Can I mash it with a potato ricer?

No, you should not attempt to put your celeriac through a potato ricer.

It just does not work, the cell structure of the vegetable is very different from a potato. Grab yourself an old-school potato masher and go for smashed celeriac rather than a smooth puree.

Texture-wise it results in a much wetter mash than potato which is fluffy.

Serving Suggestions

I love celeriac mash, it is incredibly diverse and feels lighter than mashed potato and brings additional flavour to the plate.

I use it in meals as diverse as my Greek beef kokkinisto and roasted chicken and chicory recipe to my Honey and mustard glazed salmon, braised steak and caramelised onions and classic cod mornay.

It is particularly good with pork, this Instant Pot Braised Pork Belly or my sausage and apple casserole are ideal companion dishes. In a similar vein, it works really well with my wild boar steak!

I would also recommend it with lighter stews or casseroles, and dishes with a white wine sauce. As a result, recipes like coq au vin blanc or something like my pheasant casserole are particularly good.

Celeriac mash also makes a for a wonderful change up when added to classic British bangers and mash with onion gravy.

A special shout-out goes to my black pudding stuffed chicken recipe too, it is glorious with mashed celeriac.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 20cm or 8″ saucepan.
• Chopping board.
• Vegetable peeler.
• Kitchen knife.
• Vegetable masher.
• Colander.
• Weighing scales and or measuring cups and spoons.