Celery Root Mash Recipe

Name: Celery Root Mash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 2 pounds celery root; 1/2 cup milk or cream; 3 tablespoons unsalted butter; Salt to taste; Chopped celery root leaves, for garnish (optional)

Gnarly, dude. That's the expression that comes to mind when I think of celery root. It really is rather gnarly—a big bulbous root vegetable, often tangled with twisted daughter roots.

It can also be challenging to prep, given the said tangled roots and the fact that it tends to be hard, butternut squash hard, to cut.

What Does Celery Root Taste Like?

That said, it is one of the most lovely things to eat. Raw, it's delightful in salads. Cooked, it sweetens and tastes a little like a parsnip that fell in with some celery ribs.

A Low-Carb Alternative to Mashed Potatoes

It is often mashed and mixed with mashed potatoes, but I enjoy it all on its own, mashed with some butter and milk or cream. It's a perfect side for lamb, steak, or chicken.

What Is Celery Root?

Celery root, also called celeriac, is a root vegetable. It's very closely related to celery, but it's not simply the root of celery. It's cultivated specifically for its bulbous, gnarly roots that have the texture of potatoes and can be used in soups, stews, salads, and mashes.

How to Prep Celery Root

If the celery root still has leaves and hanging roots attached, cut them off with a sharp knife. There may be some crevices with little roots still stuck at the bottom where the hanging roots were. Cut into the crevices and remove any of those little roots.

Then, using a vegetable peeler or a knife, peel the outside layer of the celery root. Then, for this recipe, cut the root into 1-inch cubes.

To remove the fibrous bits that may be in celery root, some cooks like to peel or cut away all the brown spots on the root after it's been peeled. Celery root that was harvested more mature may have very fibrous bits inside. If so, cut them out and discard them.

Make it Dairy-Free

By substituting vegan butter and plain non-dairy milk, this recipe is easy to make dairy-free and vegan.

What to Serve With Celery Root Mash

More Celery Root Recipes to Try!

Celery Root Mash

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Servings 4 to 6 servings

Kosher salt, to taste
2 pounds celery root
1/2 cup milk or cream
3 tablespoons unsalted butter
Chopped celery root leaves, for garnish, optional

Boil the water:

Bring a large pot of salted water to a boil, using 1 tablespoon of salt for every 2 quarts of water.
Peel and cube the celery root:

While the water is coming to a boil, peel the celery roots with a knife. Cut the celery roots into 1-inch pieces.

Elise Bauer

Elise Bauer
Boil the celery root:

Add the cubed celery root to the boiling water and boil for 25 or 30 minutes, until soft.
Drain and steam the celery root:

Drain the pot, return the celery roots to the pot to the stovetop on low. Cover and let the celery roots steam for a minute or two, shaking the pan a bit to prevent sticking.

Elise Bauer
Add the milk or cream, butter, a generous pinch of salt, and mash:

Mash the celery root with a potato masher until it is as smooth as you like it. Add salt to taste and garnish with the celery root leaves, if using.

Elise Bauer

Nutrition Facts (per serving)
102	Calories
6g	Fat
10g	Carbs
2g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	102
% Daily Value*
Total Fat 6g	8%
Saturated Fat 4g	19%
Cholesterol 17mg	6%
Sodium 199mg	9%
Total Carbohydrate 10g	4%
Dietary Fiber 2g	6%
Total Sugars 1g
Protein 2g
Vitamin C 5mg	27%
Calcium 65mg	5%
Iron 1mg	4%
Potassium 292mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.