Wonderfully creamy, slightly sweet celeriac mash is the perfect low carb alternative to mashed potatoes. I absolutely love this celeriac mash with roast dinners and I don’t miss potato on the plate at all.
I love the taste of celeriac and I think it’s a vegetable that is not widely utilised enough in the UK. If you’ve not tried it before it is a strange looking root vegetable that looks similar to a swede but is more knobbly with lots of knotty roots at the bottom. Once peeled and cut, the white fleshy centre can be found.
Celeriac smells and tastes like celery stalks, cooks like a potato, mashes well and has the same creamy consistency as mashed potato.
You can purchase celeriac in most larger supermarkets all year round and like most root vegetables it lasts quite well in the fridge vegetable or salad tray.
Once cut the white celeriac can soon discolour, so it’s best to prepare it just before cooking, or submerge it in water and a drop of lemon juice to keep it’s lovely white colour.
To prepare a celeriac
To prepare the celeriac, peel the skin like you would a potato (I find a speed peeler the best and easiest way to do this although it is tougher than potato skin), then cut off any root and knobbly bits. You want to peel enough of the skin so that you reveal the white inside.
After peeling, chop the celeriac into chunks around 2-3cm in size. For mash, the smaller the size the faster it cooks. The celeriac is quite a tough vegetable much like a swede, so you need a sharp knife and may need to cut through one side, then turn the celeriac around and cut the other to get all the way through.
Below I will share how I prefer to cook my celeriac to make a lovely creamy celeriac mash, however you can steam the celeriac instead if you prefer.
- 500 grams celeriac 1 whole celeriac, peeled & diced
- 1 clove garlic peeled and smashed
- 300 ml whole milk (or vegetable stock)
- 1 tsp thyme fresh or dried
- ¼ tsp salt
- 1 tsp butter (optional)
- 1 pinch salt and ground black pepper (optional) to taste
- Peel the celeriac, cutting off any roots and knobbly bits until you are left with a white celeriac, then chop into chunks 2-3cm in size and place into a saucepan
- Add the peeled smashed garlic clove (smash the garlic with the flat of a knife just to help release the flavours) then sprinkle in the fresh or dried thyme and salt
- Cover with enough milk or stock so that the celeriac pieces are submerged then bring to a boil
- Once boiling, turn down the heat to a simmer and cook for 12-15 minutes or until tender (test with a knife – the knife should cut into the celeriac softly, just like cooked potato)
- *Drain the celeriac, *RESERVING some of the cooking liquid, discard the garlic, then either mash with a potato masher, use a stick blender, or add the cooked pieces into a blender with the butter to mash until you create a thick smooth mash. Add some of the cooking liquid if you feel the mash needs it to create a lovely smooth mash to your liking
- Taste the celeriac mash and add seasoning to your taste