Creamy Celeriac Mash Recipe (2024)

Published: Feb 24, 2020 / Modified: Feb 24, 2020 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 14 Comments

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Celeriac, also known as celery root, is the star of this simple, smooth, and delicious Creamy Celeriac Mash recipe. It’s a 30 minute, vegetarian side dish that will help you enjoy a lesser known winter vegetable!

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Celeriac is the ultimate “I don’t know what to do with this!” vegetable. It seems to pop up in CSA shares around this time of year, and sometimes lands a small spot in the produce section at grocery stores.

If you aren’t familiar with this vegetable, it’s also known as celery root, but it’s not actually the root of the celery stalks we typically buy and consume. Instead, it’s an entirely different root vegetable in the same family as regular celery.

Celeriac has a knobby, brown surface that has tiny divets. It tastes very similar to a stalk of celery, and can be eaten raw, roasted, or in this case…made into a celeriac mash!

Since it’s lower in carbs than potatoes, celeriac has become popular in recent years as a potato substitute. While I’m glad about its newfound popularity, it has so much more to offer besides being “low carb.”

How to Make Celeriac Mash

This simple celeriac puree requires just 30 minutes of prep and cook time.

Peel the celery root with a swivel peeler and use a paring knife to cut out any dirty skin from the holes on the surface. Rinse off the peeled celeriac.
Slice into cubes.
Add the celery root, shallots, and garlic to a large pot. Pour in just enough vegetable broth to cover the veggies. Bring to a boil then cover, reduce heat, and cook for 20 minutes.
Drain off most of the broth. Add the milk and butter to the pot and heat for a few minutes until melted. The goal here is to make sure you’re not adding cold milk or butter to a dish that’s supposed to be served warm.
Carefully transfer to a blender.
Blend until smooth. Taste and adjust seasonings as desired.

Where to Buy Celeriac

To get the star ingredient for this celeriac mash, it may take a little searching. However, I’ve seen it at more and more stores over the years. You can usually find it at co-ops, Whole Foods, farmers markets, or even most large, traditional grocery stores.

What does celeriac mash taste like?

Keep in mind that this dish does not taste like mashed potatoes. It has a very similar texture, but it tastes more like regular celery with hints of onion and garlic.

It’s a light, healthy side dish that makes a great base for a flavorful gravy or protein. I also like to serve it with salt and fresh herbs (like thyme) to boost the flavor.

Ways to Use Celeriac Mash

Here are my favorite ways to serve this healthy celeriac recipe!

Served with stewed lentils and mushrooms
Underneath a scoop of Vegetarian French Onion Soup or a veggie stew
On the side of Thanksgiving turkey or Christmas ham
Drizzled with melted butter mixed with honey

If you’re looking for another celery root dish while you’re here, check out the Celeriac and Apple Soup with Crispy Chickpeas.

For some other healthy vegetable mashes, see the Herbed Carrot and Swede Mash and Slow Cooker Arugula Mashed Potatoes.

I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

📖 Recipe

Creamy Celeriac Mash Recipe

A simple, healthy celeriac recipe that makes a delicious side dish.

5 from 26 votes

Print Pin Rate

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Servings: 4 people

Calories: 186kcal

Author: Lizzie Streit, MS, RDN

Ingredients

▢ 2 pounds celeriac - about 3-4 small
▢ 2 shallots - peeled and quartered
▢ 6 cloves garlic - peeled
▢ Vegetable broth - to cover the veggies, about 2 cups
▢ ½ cup whole milk - or half and half
▢ 2 tablespoon butter - salted
▢ Salt - to taste
▢ Pepper - to taste
▢ Fresh herbs - for serving

Instructions

Use a swivel peeler to remove the brown celeriac flesh. You may need to use a paring knife to slice off small areas that you can't reach with the peeler. Rinse off each peeled celeriac, and cut into cubes.
Add the celeriac, shallots, and whole garlic cloves to a pot or Dutch oven. Pour in enough vegetable broth to just cover the veggies. Bring to a boil over high heat, cover, reduce heat to low and cook for 20 minutes, or until the celery root is fork-tender.
Carefully drain most of the vegetable broth (about ⅔ of it; leave some for flavor). Return the pot with the veggies back to the stove and add the whole milk and butter. Cook for 2-3 minutes over medium heat, stirring well, until the butter is melted and the milk is warmed (but not boiling).
Carefully transfer the mixture to a blender. Depending on the size of your blender, you may want to do it in batches to prevent overheating/splattering. Blend for ~1-2 minutes, until smooth. Alternatively, you can use a potato masher and mash the celeriac right in the pot. It will still taste delicious but won't have as creamy of a texture as it does when you blend it.
Taste and adjust seasonings as desired. Serve with more butter, salt, pepper, and fresh herbs.

Notes

Serve with lentils, mushroom gravy, or drizzled with melted butter and honey. It makes a great side dish for Thanksgiving and Christmas roasts. You can also serve it with a scoop of stew or French onion soup.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave on high for 1-2 minutes.

Nutrition

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