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Mashed Celeriac recipe

Mashed Celeriac recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Mashed celeriac is a super simple side-dish for roasts and a nice change to mashed potatoes. If you don't want all that celeriac flavour, use 250g of potatoes and 250g of celeriac instead.

26 people made this

IngredientsServes: 4

  • 500g celeriac
  • 1 small knob root ginger, grated
  • 4 tablespoons crème fraîche
  • salt and freshly ground black pepper to taste

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Peel and dice the celeriac and bring to the boil in 500ml of salted water. Boil for 30 minutes until soft.
  2. Drain the celeriac and dry on kitchen paper. Puree the celeriac.
  3. Mix grated root ginger with the crème fraîche and then fold into the celeriac. Season with salt and pepper.
  4. Return to the pan and heat through thoroughly, stirring.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (1)

Lovely alternative to mashed cauliflower.-26 Feb 2017


Creamed Celeriac (Celery Root Puree)

You might consider this creamed celeriac recipe as a healthier alternative to mashed potatoes, but actually, the celery root puree is so good, you will not even think of it as an alternative to anything. You will just make it because you like it so much and it fits so well so many dishes.


Celery Root and Potato Mash

Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk mash until almost smooth, adding more milk as needed. Stir in celery leaves. Season with salt and pepper.

How would you rate Celery Root and Potato Mash?

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Spicy Beans with Mashed Celeriac

Of all the celeriac recipes out there, this spicy beans with mashed celeriac is one of my absolute favorites.

It always amazes me what you can do with a simple can of beans (or a bag of dried beans) and a handful of spices! But for ease of use, a can of beans is like no other. They’re usually 50 or 60 cents a can. One can is typically enough to comfortably feed four when accompanied with something else. Pair them with the mashed celeriac like we did in this recipe!

If you’ve been ready my blog for any amount of time, you know I’m a big fan of the brothy beans and this spicy bean recipe is just as delicious as my other bean recipes. The key to this recipe? Sauté the spices–smoked paprika, chili powder, white pepper, and cayenne powder–in oil to bloom them a touch and then add the broth.

How to Make Spicy Beans with Mashed Celeriac:

This recipe, like many of my other brothy bean recipes, is a breeze to make. First, sauté shallots until golden-brown in a little extra virgin olive oil. Add the spices and sauté them briefly to open them up. You only need to sauté them very briefly, about 30 seconds, so make sure you have your stock ready to toss in shortly after they hit the oil.

After you’ve added the stock, add the beans and bring to a boil. Add the brown sugar and then reduce heat and simmer for about 20-30 minutes.

While the beans are simmering, cook your mash. Boil peeled and cubed celeriac and Yukon gold potatoes until fork-tender. Drain and mash with milk, cream, and a little butter and add a sprinkle of salt, white pepper, and garlic powder.

That’s all there is to it. The end result is a sweet. smoky, brothy beans piled high on a deliciously fragrant celeriac mash. The flavor combination is divine.

Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!


Recipe Summary

  • 1 pound russet potatoes, peeled and sliced 1 1/2 inches thick
  • 1 pound celeriac, peeled and sliced 1 1/2 inches thick
  • Coarse salt
  • 1/2 cup sour cream
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon freshly ground nutmeg
  • Freshly ground pepper

Place potatoes and celeriac in a medium saucepan, and fill with enough cold water to cover by about 2 inches. Bring to a boil over high heat add salt generously. Reduce heat to a simmer, and cook until vegetables are tender when pierced with a paring knife, 20 to 25 minutes. Drain in a colander.

Pass potatoes and celeriac through a ricer or food mill into a serving bowl. Add sour cream and butter, and stir until combined. Stir in nutmeg, and season with salt and pepper. Serve immediately.


Best celeriac recipes

Have a veg-boxful of knobbly celeriac and no idea what to do with it? Try one of our inventive recipes, from creamy soup with crispy chorizo for desk lunches to celeriac steaks with salsa verde for a posh veggie dinner

Published: January 28, 2019 at 10:16 am

Looking for celeriac recipes? Want the best celeriac soup? Try our ideas here and get cooking with celeriac at home.

When is celeriac in season?

UK celeriac season starts in July and ends in March. Celeriac is at its best between October and February.

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Ingredients

  • Olive oil
  • 80g (½ cup) of chopped onions
  • 2 leeks, white part only, chopped
  • 100 (1 cup) of sliced mushrooms
  • 400g (13oz) 1 cod fillet, cut into chunks, or a mix of half salmon, half cod
  • 175g/1 cup raw peeled prawns or shrimps
  • 375ml (1½ cups) milk
  • 1 bay leaf
  • 1tbsp butter
  • 2tbsp arrowroot
  • 2tbsp fresh parsley
  • 1tbsp fresh dill
  • 1 slug of white wine (optional)
  • For the celeriac mash:
  • 2 small celeriac
  • A little milk
  • Knob of butter
  • Salt and pepper

Peel the celeriac, chop into 2.5cm/1-inch chunks and place in a pan of cold water. Place on the hob, bring to the boil and simmer until tender, about 20 minutes. Mash the celeriac with 100g/3½oz of the butter and season with salt and freshly ground black pepper. Keep covered and warm.

Meanwhile, peel, halve and thinly slice the onion lengthways into semicircles. Heat the olive oil in a heavy-bottomed frying pan and cook the onions on a medium high heat until soft and lightly coloured.

Cut the apples into quarters and cut out the cores out, then cut them again into eighths.

Remove the onions from the pan, add the remaining 50g/1½oz butter and place the apples in. Cook over a medium heat. When they are golden brown turn them over so that they are beautifully coloured on both sides.

Return the onions to the pan with the apples, raise the heat and add the ale to the pan. Adjust the seasoning and continue cooking until the apples begin to break down a little and the liquid has reduced by at least half and has thickened somewhat.

With a sharp knife score the skin of the chops and season them. This will help the chop to crisp when it is cooked.

Heat a griddle pan until smoking hot. Rub the pork chops with some vegetable oil (this will help prevent sticking) and place the chops on the hot griddle. Cook, turning as necessary, until the meat is cooked through (cooking time will depend on the thickness of the chops it will be cooked when the juices run clear when pierced with a sharp knife near the bone).

For the salad, make the vinaigrette. Place the mustard, vinegar and olive oil in a bowl and whisk. Season to taste.

When the chops are cooked, remove from the griddle, and put covered on a plate in a warm place for five minutes. Meanwhile, whisk a knob of butter into the sauce to thicken it slightly.

To serve, divide the mash among four plates, place a chop on each dollop of mash and pour the mustard and ale sauce over it. Dress the rocket with the vinaigrette and serve on the side.


Reviews

YUM! The country texture along with the mix of the horseradish and celery root created a really nice bright textured earthy flavor. I'm not a huge fan of mashed potatoes, mostly because i find them bland, but these are interesting without being overpowering. I used a variety of potatoes, as recommended, and i think that helped with the rich flavor.

I will agree with the reviewers that said there was some lumpiness, but I didn't mind. I kind of like a little lump to my mashed potatoes. I brought this to Christmas, and at first people seemed a little skeptical, but then really liked it. Once you have mashed potatoes with these flavors, other ones seem rather bland. Both the celery root and horseradish flavors were mild and were not overwhelming. I found horseradish root to be hard to find near me, and think the prepared jarred stuff might be too much. but once I found it, I thought it was worth it. If I made this again, and no H root was available, I'll just skip it. Because even the celery root alone would have been great.

Oh, how I love celery root in mashed potatoes. I had to use horseradish cream as I forgot to look for fresh root at the store. Worked just fine, but I'm sure the fresh grated horseradish is really, really good. The celery root and potato mash that calls for mascarpone (this site) is a little more luxe than this recipe I think, but they are both well worth making.

I honestly don't think I'll be able to make straight mashed potatoes again-the celery root adds a minerally freshness that is fabulous. However Iɽ love for someone to recommend an efficient way to chop the celery root, I just about sprained my wrist.

Really delicious! Our grocery store was out of horseradish so we used horseradishe cream that we already had. We made half the recipe (for 2 people) and have enough for 2 more meals.

These were delicious! I followed the recipe exactly, except that I did not use a mix of potato varieties, as suggested, only Yukon Golds. Come mashing time, I did not have the previous reviewer's problem of uneven texture - everything came together beautifully. They were quite creamy, I didn't need to use any reserved cooking liquid. We served them with a roasted beef tenderloin for Christmas dinner. The horseradish and sour cream really complemented the meat. We will definitely make these again!

Once again I learned that boiling together and then mashing different root vegetables is a mistake the various textures don't mash alike, and the result is lumpiness. If I ever want to do that again, the different vegetables must be boiled, and mashed, separately, then blended together. But this receipe wouldn't be worth that the potato / celery root mixture did not taste so wonderful.

These were amazing. Don't let the amount of horseradish scare you off, boiling it along with the potatoes and celery root really mellows the flavor. You could taste the undercurrent of the celery root, horseradish and mustard in ever bite but they never overpowered the potatoes. I made them exactly as directed and they were a big hit at a dinner party where the main course was a Prime Rib Roast.


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