Celery Root Mash

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 Gnarly, dude. That’s the expression that comes to mind when I think of celery root. It really is rather gnarly—a big bulbous root vegetable, often tangled with twisted daughter roots.

It can also be challenging to prep, given the said tangled roots and the fact that it tends to be hard, butternut squash hard, to cut.

That said, it is one of the most lovely things to eat. Raw, it’s delightful in salads. Cooked, it sweetens, and tastes a little like a parsnip that fell in with some celery ribs.

It is often mashed and mixed with mashed potatoes, but I enjoy it all on its own, mashed with some butter and milk or cream. It’s a perfect side for lamb, steak, or chicken.

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Celery Root Mash Recipe

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  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Yield: Serves 6-8 as a side dish

Ingredients

  • 2 pounds celery root
  • 1/2 cup milk or cream
  • 3 tablespoons unsalted butter
  • Salt to taste
  • Chopped celery root leaves, for garnish (optional)

Method

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1 Bring a large pot of salted water to a simmer (1 Tbsp of salt for every 2 quarts of water) while you peel the celery roots with a knife. Cut the celery roots into 1-inch pieces and boil for 25-30 minutes, until soft

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2 Drain the celery roots, return them to the pot to the stovetop on low. Let the celery roots steam for a minute or to, shaking the pan a bit to prevent sticking.

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3 Add the milk or cream, butter and a generous pinch of salt and mash with a potato masher until it is as smooth as you like it. Add salt to taste and garnish with the celery root leaves, if using.

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Links:

Celery Root Soup - from David Lebovitz

Cauliflower-Celery Root Puree - from Jan's Sushi Bar

How to Trim Celery Root  - video from Melissa Clark of The New York Times

Celery Root Purée on Simply Recipes

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5 Comments

  1. Gary

    I’ve made this recipe a few times now and love it. I boil in all or part chicken broth. Mash up with softened low fat cream cheese and they are firm, like potatoes. Amazing!

  2. Tree Sister

    Just made this tonight — wow it is delicious. Too bad celery root is so expensive though.

  3. Valerie

    Can I pre boil the celery root a bit to soften before cutting? Just hoping for an easier method to cutting.

  4. Lee

    Try roasting instead of boiling, and then pureeing with an immersion blender or food processor. The flavor of the celeriac deepens, and you get that lovely roasty, caramelized note. Lovely!

  5. Nathan Lewis-Copeland

    I love celery root! It is a great side dish for fish.

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