Celeriac mash
This creamy celeriac mash is a wonderful lower carb alternative to mashed potatoes
Print
Pin
Servings: 4 servings
Calories: 63kcal
Ingredients
- 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
Instructions
- 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
Notes
Please note, the milk has not been added into the nutritional information provided below as the majority is not consumed
Nutrition
Calories: 63kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | of which saturates: 1g | Fibre: 2g | of which sugars: 2g