Celery Root Mash

Side DishGluten-FreeVegetarianCelery Root

Celery Root Mash is a great side to steak or chicken, tastier than mashed potatoes with half the carbs!

Photography Credit: Elise Bauer

 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.

Celery Root

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

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4-6 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

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.

cutting celery root

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.

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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

Celery Root Mash

Elise Bauer

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.

More from Elise

15 Comments / Reviews

No ImageCelery Root Mash

Did you make it? Rate it!

  1. Scott

    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.

    Show Replies (1)
  2. Mark

    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

  3. Sucheta

    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

    Show Replies (1)
  4. Melanie

    Creamy Delicious…thank you.

    xxxxxyyyyy

  5. James

    Excellent recipe, easy and very healthy. Added a little garlic to the butter and Parmesan, would definitely recommend.

    xxxxxyyyyy

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