Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Silky, buttery celeriac mash with a gentle nutty, celery flavour and a hint of nutmeg.
Side dish. Good with sausages, shepherd's pie filling or braised beef. Find a main
Equipment: Large saucepan, potato masher or stick blender
Measures and names
Ingredients
- 1 large celeriac (celery root), about 900 g, peeled and cut into 3 cm chunks
- 25 g butter
- 2 tbsp double cream (heavy cream)
- nutmeg, a few gratings
- Salt and black pepper
Optional extras
- 1 tbsp chives, snipped
Method
- Put the celeriac in a large pan of salted water, bring to the boil and simmer for 15-20 minutes until completely soft when pierced with a knife.
- Drain thoroughly, then return to the warm pan over a low heat for 1-2 minutes to steam off excess water.
- Add the butter and cream and mash until smooth, or blitz with a stick blender for a silkier finish.
- Season well with salt, pepper and nutmeg, and scatter with chives.
Swaps and tips
Drain the celeriac really well and let it steam dry, or the mash will be watery. Keeps for 3 days in the fridge and freezes well; reheat with a little extra butter.
Easy variations
- Stir in a spoonful of wholegrain mustard
- Simmer 2 garlic cloves with the celeriac and mash them in
- Fold in a handful of grated Cheddar
- Swap the cream for crème fraîche
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 2 g | 5 g | 5 g | 9 g | 110 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
