Celeriac mash, made with the delicious root of the celery plant, is a quick and easy to make alternative to regular mashed potatoes. This easy recipe for mashed celeriac is a delicious way to enjoy this lesser known vegetable as a fuss free side dish!
There is nothing like a hearty, slowly cooked winter casserole or stew, served with a bowl of buttery mash to soak up all the lovely sauce or gravy. It just shouts comfort food.
Mash is so adaptable and not just for potatoes. We have been ringing the changes with lots of different vegetables. I regularly mash swede, butternut squash and beans, and like to make a mixed vegetable mash.
My latest mash is celeriac, also known as celery root. It is slightly sweet, nutty, buttery, and creamy. Softer than potato mash, it is perfect for soaking up sauce, as well as being easy to make.
Celeriac is available in most big supermarkets, so do pick one up, or add it to your vegetable box to try.
What is celeriac / celery root?
Celery and celeriac both come from varieties of apium graveolens. Different varieties are grown for the root or the leafy stem.
Celeriac is the root ball of the plant. It is prepared in much the same way as other root vegetables. It has a subtle, nutty, slightly sweet flavour.
Why make celeriac mash
- A tasty alternative to potato mash!
- It has a delicious flavour – subtle, with a hint of celery and nutty overtones.
- It is easy, and unlike potato mash you can mash it with blender, mixer or processor. No more wielding the potato masher!
- Celeriac is lower in carbs than potato and counts towards your 5 a day.
- Celeriac is nutritious – it is particularly high in vitamin K and a good source of vitamin C, vitamin B6 and various minerals.
- Adaptable – add different herbs, spices or some cheese to vary the mash.
- Make ahead – Celeriac mash reheats and freezes well. One root makes enough for 4, so you can make enough for 2 meals with very little effort.
Mashed celeriac ingredients
- Celeriac – choose a good firm one, about the size of a large grapefruit
- Cream – double, single, or a non dairy alternative
- Butter – or a non dairy alternative
- Salt and Pepper – crunchy sea salt and freshly ground black pepper
- Fresh Parsley – or other green leafy herb depending what you are serving your mash with. You can use frozen parsley in this celeriac mash recipe but it is not so good for garnish.
How to make celeriac mash – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Use a good heavy knife to cut the celeriac into quarters. Then trim the knobbly root end and discard.
Peel the celeriac quarters. You may need a paring knife to remove any stubborn bits of skin.
Step Two – Cut into 4 cm, 1.5″ chunks.
Add to a pan of boiling water and simmer for about 20 minutes until soft. The celeriac is ready when you can easily push the blade of a knife through a chunk.
Step Three – Drain and allow to steam dry in the colander for a few minutes.
Helen’s Fuss Free Tip
Celeriac contains more water than potatoes. Because of this, to avoid a watery mash it is really important to let the freshly cooked celeriac steam dry. You want to get rid of as much water as possible.
Step Four – Return the celeriac to the hot pan and roughly chop against the side of the pan with a kitchen knife. Don’t use your best knife for this, because you will be cutting onto metal.
Step Five – Add the butter, cream, pepper and salt. Then mash.
I find the easiest way is with a basic stick blender. You can use a blender or food processor if you prefer. Alternatively, do it the old-fashioned way with a masher!
Step Six – Chop most of the parsley, leaving a little for garnish. I like to do this by snipping it with scissors in a mug. Add the chopped parsley to your mash and stir it in.
If the celeriac mash has cooled too much, you will need to put the pan back on a low heat. Stir until it is hot enough to serve.
Transfer to a serving bowl. Garnish with extra parsley and a little extra black pepper to serve.
This celeriac mash recipe is ideal with any dish where you would usually use mashed potato. I find it is especially good with a game casserole. Also serve it with:-
- Spanish slow cooked pork
- Vary the herbs according to what you are serving. Try a little rosemary for a lamb dish, oregano or thyme for a hearty game casserole, basil for anything Italian that also contains tomatoes. Chopped chives or tarragon also work very well.
- Add some spices – a dash of freshly grated nutmeg, paprika or some garlic powder are all great.
- Make this vegan by making celeriac mash with dairy free butter, cream or olive oil.
- Stir though some finely grated Parmesan or other hard grana style cheese.
- Make smashed celeriac by lightly mashing and retaining some little chunks and texture.
- Mix up your veg by making this half and half with any other root vegetable!
Storage and freezing
Fridge – Transfer to an airtight container and keep in the fridge for 3 days. Reheat until piping hot in the microwave.
Freezer – Pack into an airtight container (plastic takeaway style trays are ideal) and freeze once cold. Allow to defrost before reheating in the microwave.
Leftovers – Use to thicken a soup.
Hints and Tips
- To avoid watery mash, let the celeriac steam dry after draining it.
- You can peel and chop the celeriac in advance if you prefer. Keep it in the fridge in a bowl covered in water.
- Use regular kitchen scissors to chop your herbs. I tend to do this in a mug. If you prefer, you can use frozen parsley in the mash. Having said that, it is no good for garnish.
Celeriac is a mild tasting root vegetable with a slight hint of celery and a nutty, sweet flavour.
Don’t be put off by an unfamiliar vegetable! Treat celeriac much as you would any root. I find it is easier to cut the ball before peeling. Either way, the important thing is to cut off the knotty bottom end and this will be too tough to eat.
You will need a sharp knife to cut your celeriac, and a vegetable peeler helps. If you have trouble cutting into the celeriac, use a tea towel to press down on the back of the blade to make the first cuts.
Celeriac comes from the Mediterranean. It is now widely grown across Europe, North America and parts of Africa and Asia.
Celeriac works in most root vegetable dishes, whether that’s soup, vegetable bakes or as a side dish.
Celeriac keeps well for 6–8 months, stored in a cool place at 0–5°C. If you keep it much longer than that, the flavour and texture may deteriorate and a hollow centre may develop.
More Easy Mash Recipes
- Butternut Squash Mash – golden, sweet and silky smooth.
- Mashed Swede – buttery, creamy mash is probably the best way to enjoy swede.
More Celeriac Recipes
- Roast Celeriac – Delicious cubes or roasted celeriac are a great alternative to roast potatoes.
- Celeriac soup – Delicious easy to make to celeriac soup is elegant enough for dinner parties!
- Celeriac chips – A fantastic alternative to potato chips!
- 1 celeriac (800 g – 1 kg)
- 20 g butter
- 2 tbsp cream
- salt and pepper
- a few sprigs of parsley
- Wash and the celeriac and cut into quarters. Trim and discard the knobbly root end.1 celeriac
- Peel and roughly chop the quarters.
- Place in a large saucepan of boiling water. Simmer for 20 minutes until soft and easily pierced with a knife.
- Drain, and allow to dry in the colander or sieve for a couple of minutes.
- Return to the hot saucepan and cut the chunks into smaller pieces. Add butter, cream and seasoning.20 g butter, 2 tbsp cream, salt and pepper
- Blend to a puree with a stick blender or using a food processor. If you prefer, use a traditional potato masher or a fork.
- Chop up most of the parsley, saving some for garnish. I find the easiest way is to snip it with scissors inside a mug. Stir the parsley into the mash.a few sprigs of parsley
- Check the temperature. If you need to reheat the mash before serving, put the pan back on the hob and stir until you have the temperature you want.
- Garnish with extra parsley and a little black pepper. Serve right away.
- This recipe is 6 Weight Watchers Smart Points per portion