Celeriac (Celery Root) Mash

Celeriac (celery root) mash is a fantastic low‑carb alternative to traditional mashed potatoes. It offers a subtle celery sweetness, blends beautifully with butter and seasonings, and delivers a creamy, potato‑like texture.

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INGREDIENTS

Celeriac: Earthy, subtly sweet, and wonderfully creamy once cooked.

Garlic Cloves: Infuse the broth with gentle aromatic depth that softens into the mash beautifully.

Chicken or Vegetable Broth: Adds savory backbone and helps the celeriac cook down into a silky texture.

Butter (melted): Brings richness and a velvety finish that rounds out the root’s natural sweetness.

Garlic & Onion Powder: Quiet flavor boosters that deepen the mash without overpowering it.

Fresh Parsley: A bright, herbal lift that keeps the dish from feeling too heavy.

Milk (optional): Used sparingly to adjust consistency for an ultra‑smooth mash.

Salt & Pepper: Simple seasoning that sharpens and balances every flavor.

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FIRST, PREPARE THE ROOT AND COOK

PREPARE: Peel the celeriac, removing the tough skin and any small roots, until you’re left with a clean, smooth bulb. Cut it into evenly sized cubes.

COOK: Add the celeriac cubes and garlic cloves to a pot, then pour in enough broth to just cover them. Bring to a boil uncovered, then reduce the heat, cover, and simmer for about 20 minutes, or until the cubes are fork‑tender.

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NEXT DRAIN, SEASON AND MASH

Once the celeriac is tender, drain it and transfer the cubes to a mixing bowl. Add the remaining ingredients and mash, or blend for an ultra‑silky texture. If needed, add a splash of milk to loosen the mash to your preferred consistency.

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Celeriac Mash

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Ingredients

• 1 large celeriac, peeled and chopped into cubes
• 4 garlic cloves
• 2 cups chicken or vegetable broth
• 2 tablespoons butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon minced fresh parsley
• 1/4 cup of milk, if needed to thin the mash
• Salt and pepper, to taste

Instructions

1. Prepare the celeriac by peeling and cutting it into cubes.
2. Peel the garlic cloves.
3. Put the celeriac and garlic into a pot and fill with broth until just covered.
4. Bring to a boil uncovered. Once boiling, reduced heat to low and cover. Cook for about 20 minutes or until the celeriac is fork tender.
5. Drain the celeriac and garlic. Add the melted butter, garlic powder, onion powder and fresh parsley.
6. Add a little milk if you want to thin the mash.
7. Add salt and pepper and serve.

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