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.
What Does Celery Root Taste Like?
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.
A Low-Carb Alternative to Mashed Potatoes
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.
How to Prep Celery Root
Celery root, also called celeriac, is a root vegetable. It's very closely related to celery, but it's not simply the root of celery. It's cultivated specifically for its gnarly roots that have the texture of potatoes and can be used in soups, stews, salads, and mashes.
How to Prep Celery Root
If the celery root still has leaves and hanging roots attached, cut them off with a sharp knife. There may be some crevices with little roots still stuck at the bottom where the hanging roots were. Cut into the crevices and remove any of those little roots.
Then, using a vegetable peeler or a knife, peel the outside layer of the celery root. Then, for this recipe, cut the root into 1-inch cubes.
To remove the fibrous bits that may be in celery root, some cooks like to peel or cut away all the brown spots on the root after it's been peeled.
Make it Dairy Free
By substituting vegan butter and neutral non-dairy milk, this recipe is easy to make dairy free and vegan.
What to Serve With Celery Root Mash
- Classic Baked Chicken
- Peppercorn Steak
- Roast Leg of Lamb
- Lemon Chicken
- Grilled Marinated Flank Steak
More Celery Root Recipes to Try!
- Winter Root Vegetable Slaw
- Celery Root Fennel Soup
- Cream of Celeriac Soup With Brussels Sprouts
- Celery Root Salad
- Braised Lamb Shanks With Celery Root and Rosemary
Celery Root Mash
Kosher salt, to taste
2 pounds celery root
1/2 cup milk or cream
3 tablespoons unsalted butter
Chopped celery root leaves, for garnish, optional
Boil the water:
Bring a large pot of salted water to a boil, using 1 tablespoon of salt for every 2 quarts of water.
Peel and cube the celery root:
While the water is coming to a boil, peel the celery roots with a knife. Cut the celery roots into 1-inch pieces.
Boil the celery root:
Add the cubed celery root to the boiling water and boil for 25 or 30 minutes, until soft.
Drain the pot and steam the celery root:
Drain the pot, return the celery roots to the pot to the stovetop on low. Cover and let the celery roots steam for a minute or two, shaking the pan a bit to prevent sticking.
Add the milk or cream, butter and a generous pinch of salt and mash:
Mash the celery root 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.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 2g||6%|
|Total Sugars 1g|
|Vitamin C 5mg||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|