How to make celeriac mash

How to make celeriac mash

How to make celeriac mash

by Great British Chefs10 March 2016

How to make celeriac mash

Celeriac is an underrated vegetable with a nutty, celery-like flavour. It adds substance to dishes in the same way as potato and makes an ideal healthy substitute. When mashed, celeriac goes light and fluffy and has a great taste and texture.





Peel the celeriac and cut into 2-3 cm chunks
Place in a suitable size saucepan, cover with water and season with salt
Bring to the boil and simmer for 15-20 minutes. The chunks will be cooked when a knife easily slices through them
Drain the water and return the celeriac to the pan with the butter and mash until smooth. Season to taste


Try adding herbs such as thyme or rosemary to the water when cooking; adding a minced clove of garlic will also impart extra flavour. For an indulgent mash, stir through a glug of cream after mashing, and for a bit of a kick try adding cracked black pepper or grated horseradish.

Serving suggestions

Celeriac mash complements a wealth of dishes and can be used in place of potato as a tasty side. Try it with Andy Waters’ Veggie Wellington or Chris Horridge’s Roast chicken breast, potato purée and pine nuts. It also perfectly suits a warming, traditional beef casserole.

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