This week posts may be few and far between, I am on holiday! No this isn’t a pre-recorded message, but I have found myself with enough free time to pull this recipe from my “To Be Blogged” pile.

Celeriac Mash

Often when I find a new vegetable in my box, I don’t know what to do with it or often even what it is. The first time I got celeriac I spent ages looking at it, trying to work out what it was. When I eventually decided to just try a bit, I cut into to it, and instantly knew – without ever having celeriac before, that is what it was. The smell is distinctively celery-like but the taste is much more bland.

I chose mash for my first celeriac because when trying new vegetables I like to keep it simple and let the true flavour come out.

Like Neeps and Tatties, and Potato Mash, Celeriac Mash is simple and healthy. They make wonderful sides to any meal, this time I had mine with sausages and braised cabbage with apples.

Celeriac Mash

~ serves 3 – 4

Prep time: 5 minutes to peel and dice.
Cook time: 15 minutes
Total time: 20 minutes

  • 1 bulb of Celeriac, peeled and diced
  • 1 tsp of French Mustard, optional

The idea is simple you get a celeriac, peel and chop into chunks. Place them in boiling water for around 15 minutes until they break easily with a fork. Then you mash the life out of them!

Mashing the celeriac

And keep mashing until you get a creamy consistency. You could add butter, cream or milk, but I just like to add some french mustard – but each to their own.


Celeriac is a wonderful vegetable it has hints of celery, but it has the perfect potato like texture when mashed. If you’ve never had celeriac you must, if you’ve never had it mashed then now is the time.