Save It
Saved
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.
Celery Root Mash Recipe
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
1 Bring a large pot of salted water to a simmer (1 Tbsp of salt for every 2 quarts of water).
2 Peel and cube the celery root, boil until soft: While the water is coming to a boil, peel the celery roots with a knife. Cut the celery roots into 1-inch pieces.
Boil for 25-30 minutes, until soft.
3 Drain the pot, 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.
4 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.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Links:
Cream of Celeriac Soup here on Simply Recipes
Braised Lamb Shanks with Celery Root and Rosemary
How to Trim Celery Root - video from Melissa Clark of The New York Times
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Celery Root Mash
I baked mine, cut into strips little olive oil,now there is no water to worry about and same time you can cut out any fiber parts,it’s very delicious side dish as well as cutting these pieces up to smaller ones and tossing it on to flavour a dish as a spice for meats.fish and pasta,rice its unlimited really!
Thanks for the tip!
How do you get rid of the bits of fiber in the mashed celery root after it is cooked and pureed? I peeled the root using a vegetable peeler and then cut into 1-in cubes and parried using a mixer however there were bits of fiber in the mash that were unpleasant.
Hi Scott,
This has happened to me once, too. It’s the celery root you’re using–not all of them have tough bits of fiber like that. I’m not sure what causes them, but the best you can do is…
a) run the puree though a fine-mesh sieve, which takes a lot of time and will lessen your yield but give you a very silky result
b) deal with the fiber bits
Love the taste. Consistency is a little watery so you need to boil the root to aldante and let it sit a bit without covering on the stove after draining the water. A table spoon of butter, a little milk or yogurt, a tablespoon of chopped garlic , mash and it’s a crowd pleaser. Of course nothing beats great mashed potatoes but this is healthier and just plain different. Next time I’ll have to try roasting the root and then mashing; may have more flavor and less water. Ah but thats the fun of cooking…experimentation.
xxxxxyyyyy
Celeriac root smells so wonderful. The dish is good but I feel it is missing something. Maybe I didnt cook enough or something. Becoz I feel it was missing the stickiness of the potato and like that thickness. Maybe I put too much cream or something. This is my first try and I will try to improve on it to suit my taste or texture. I think the taste is right but maybe the texture.
xxxxxyyyyy
Hi Sucheta,
Yes, celeriac mash on own is more like a chunky puree. Add some waxy potatoes like Yukon golds and it’ll stick to your ribs. Good luck!
Creamy Delicious…thank you.
xxxxxyyyyy