- 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
- 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
- Peel and dice the celeriac and bring to the boil in 500ml of salted water. Boil for 30 minutes until soft.
- Drain the celeriac and dry on kitchen paper. Puree the celeriac.
- Mix grated root ginger with the crème fraîche and then fold into the celeriac. Season with salt and pepper.
- Return to the pan and heat through thoroughly, stirring.
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?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Celeriac Best Recipes
- Cauliflower Celeriac Mashed "potatoes"
Cauliflower Celeriac Mashed "potatoes"
Embrace the cooler months with this warming recipe created by Executive Che .
Potato & celeriac gratin recipe - Preheat the oven to 190&degC and .
Try delicious recipes using Dannon Yogurt. It's got 80% less fat than regul .
Apple Celeriac Remoulade With Crab
Tangy and aromatic, celeriac (or celery root) has long been a staple in Fre .
Roasted Duck Legs With Celeriac
FishCut the snapper fillet down the natural seam in the centre. Remove the .
A root vegetable mash with lots of flavour. It is an excellent side dish w .
Recipe courtesy of 'Eat Yourself Smart' by Charlie Ayers, copyright 2008. U .
The little bit of horseradish brightens up this earthy mash, which makes a .
Tangy and aromatic, celeriac (or celery root) has long been a staple in Fre .
Can't get a table at one of Gordon Ramsay's restaurants? Here .
As the celeriac roasts, it absorbs some of the raisiny flavour of the marsa .
This rich lamb salad combines fresh figs, celeriac, mint, and crÃ¨me frai .
These winning flavours by Justine Schofield and Lucas Parsons are topped of .
A nice, light salad that works well as a starter.
It doesn't take a gourmet to judge how appetizing and flavorful carrot & ce .
This dish features light, clean Mediterranean flavors.
Enjoy the creamy goodness of parsnip and celery in this delicoius soup.
For a more creamy outcome replace oil with butter, and add cream in stage 3 .
Celeriac soup with smoked trout toasties recipe - Place potatoes in a pan w .
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!
- 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.
Celeriac soup with chorizo oil
Want a warming soup recipe? Make this low calorie creamy celeriac soup topped with crispy chorizo and rosemary for a hearty weekend fix, plus it's ready in under an hour, too. We've got plenty more soup recipes here.
Salt-baked celeriac with sourdough stuffing
Richard Makin's clever hidden-celeriac bake is so delicate, you can spoon it right out of the crust. The centre is filled with a flavoursome hazelnut and shiitake sourdough stuffing.
Roast celeriac steak
Slow-roasted celeriac has a wonderful ‘meaty’ bite and a unique mellow flavour. Spicy Korean gochujang lifts this umami-packed celeriac steak to the next level.
Celeriac remoulade is quick and easy to make and perfect as a side dish or to serve as part of a salad for a healthy light lunch or a weekend feast.
Celeriac and potato rösti with poached eggs
Check out our low calorie rösti recipe with celeriac and perfectly poached eggs. Make this easy celeriac recipe for a simple midweek meal. Plus, it's ready in 35 minutes too.
Make our quick and easy celeriac purée. This creamy purée makes the perfect accompaniment to a charred steak. Thin down any left-over purée with a little vegetable or chicken stock to make a wonderful soup.
Celeriac and apple remoulade
A fruity twist on a classic, this celeriac special is a great match for smoked fish. You'll need plenty of black pepper and chopped dill.
Turn up the volume of your usual mash by adding celeriac along with potato. A luscious alternative to the usual mashed potato. Serve our easy celeriac mash with your Sunday roast or make it for a simple alternative to the classic sausage and mash.
Mackerel, celeriac and lemon
Want an impressive starter recipe for your next dinner party? Try out this simple mackerel dish with warm lemony celeriac. This recipe comes from chef Johnnie Crowe of Nest in Hackney, London.
Celeriac steak with salsa verde
Looking for a wholesome veggie meal? Try our simple celeriac steak recipe with beans, kale and a vibrant salsa verde. Make our vegetarian steak recipe for an easy low calorie meal for three.
Potato and celeriac gratin
Jazz up your potato gratin recipe with celeriac. Gratin is one of our favourites, and celeriac gives this recipe an edge. Finely sliced celeriac and potatoes smothered in herb and garlic cream is the ultimate comfort food to make on a wintery weekend.
Quail, confit garlic and celeriac risotto
Surprise friends and family at your next dinner party with our easy but impressive recipe for quail, confit garlic and celeriac risotto from Oldroyd's. Discover our best risotto recipes here.
Parkin cake with celeriac ice cream and caramelised pears
Take your parkin cake to the next level with indulgent celeriac ice cream and moreish caramelised pears. This recipe sounds unusual but really works. Check out more of our best cakes and bakes here.
Celeriac and apple purée
Change up your celeriac purée and add Bramley apples. For a luxurious finish pass the purée through a fine sieve before serving. This is an ideal accompaniment to a pork roast.
Smoked mackerel with celeriac and rocket salad
Create this stylish, great-value meal in no time at all. With a simple, peppery celeriac salad, this smoked mackerel is the perfect healthy supper. More fish recipes here.
Baked mushroom and celeriac torte
Entertain your veggie guests this weekend with our impressive-looking wild mushroom and celeriac torte, it's seasoned with garlic and thyme for extra flavour.
Celeriac and cheddar soup with thyme croutons
This warming celeriac and cheddar soup is a meal in a bowl. Served with crunchy thyme croutons, it makes the perfect lunch or lighter dinner. It's under 300 calories, too, making it perfect for a midweek meal.
Chipotle-spiced braised ox cheek sloppy joe with celeriac slaw
Want a guaranteed crowd-pleaser recipe? Make our sloppy joe with spiced venison. This recipe from Dan Doherty of Duck and Waffle is served with an easy celeriac slaw.
- 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.
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.