Mashed Celeriac (Celery Root)
This mashed celeriac recipe is a great change from traditional mashed potatoes. It does not have the smooth consistency of mashed potatoes – it’s a little chunkier. Top it with sliced green leaves that are growing out of the root or with fresh parsley.
Celeriac is the brown “knobby” root of a variety of celery. Choose a firm bulb with fewer knobs and hopefully get one with the green stalks. It’s hard to peel with a veggie peeler so use a knife if that’s easier. It turns brown fast once cut so submerge in water immediately (add a little vinegar or lemon juice if you’ve got it).
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
- 1 large or 2 medium celeriac, peeled & chunked
- 1 1/2 Tbsp unsalted butter
- 1/3 cup sour cream
- 1/2 tsp salt
- parsley or celery root leaves, sliced as garnish
- Fill a medium pot half way with water.
- Carefully peel or cut off the skin of the celeriac. Cut ~ 1/2 inch off the bottom to make and roll it over so you have an even surface to work from. Dice / chunk the root and immediately throw in the pot of water.
- Add 1/2 tsp salt and bring to a boil. Reduce heat and simmer ~ 25 minutes or until tender. Drain and add back to pot. Add butter, sour cream, and salt and mash it up..
- Add salt to taste and garnish with herbs. Happy Eating! Beckie
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Keywords: Celeriac, Celery Root, Mashed Celeriac, Mashed Celery Root, Gluten Free, Can Be Made Dairy Free, Vegetarian, Holidays, Thanksgiving, Christmas