Celeriac mash has the most incredible flavour and makes for a wonderful alternative side dish to everything from stew to fish.
The Fugly Celeriac.
If we are handing out vegetable beauty awards the unassuming celeriac will likely only be eligible for a participation medal.
Probably, for this reason, it is very much an overlooked vegetable.
It is however insanely tasty, really easy to cook and makes for a great alternative to mashed potato.
The flavour of celeriac is, imaginatively enough, an earthy flavour similar to celery. Unsurprising when you consider that it is also known as celery root.
It is often used in soups and stews alongside carrot and parsnip.
But it also makes a great celeriac soup and as we are about to find out a wonderful mash!
How to Prepare a Celeriac.
Okay so we are lucking at a vegetable that is vaguely reminiscent of the face of Cthulhu, where do you start.
You will need a large knife and 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 you should get through it quite easily.
When you are done you will have a white bulbous prepared celeriac.
You will notice that it is not starchy like a potato. Simply cut it up into evenly sized cubes and off you go.
Hints and Serving Suggestions.
The first and most important thing to mention is that 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.
Mashing this bad boy is old school, grab yourself a masher and go to town!
Texture-wise it results in a much wetter mash than potato which is fluffy. This is much more akin to swede (or rutabaga) mash.
As for what to serve it with, go to town!
I use it in meals as diverse as my Beef Bourguignon, my Honey and mustard glazed salmon and this rather foxy Instant Pot Braised Pork Belly.
- 450 g Celeriac
- 75 g Butter
- 1 Sprig Rosemary
- 1 Sprig Thyme
- Salt to taste
- Pepper to Taste
- Peel and cut the celeriac into 2cm cubes.
- Place in a pan with just enough water to cover and a generous sprinkle of salt.
- Add the rosemary and thyme and then bring to the boil.
- When boiling reduce the temperature and simmer with a lid on for 20 minutes or so.
- Drain the celeriac and discard the herbs then return to the pan.
- Dice the butter and add it to the pan with the celeriac.
- Mash with a masher until smooth and add a good whack of freshly ground pepper.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 335 Total Fat: 31g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 81mg Sodium: 670mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 3g Sugar: 0g Sugar Alcohols: 0g Protein: 3g