adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Celeriac and potato mash
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Whipped celeriac mash pairs perfectly with sausages or casserole, absorbing all the flavors. Use a small knife for easy peeling of this knobby root vegetable with a delicate celery taste.
Ingredients:
  • 4 medium (about 800g) potatoes (like King Edward, pink eye, or sebago/brushed), washed
  • 3 garlic cloves, unpeeled
  • 1 L (4 cups) water
  • 1 large (about 550g) celeriac
  • 185mls (3/4 cup) thickened cream
  • 30g unsalted butter
  • 40.00 ml chopped fresh continental parsley
  • Salt & ground black pepper, to taste
Instructions:
  • In a medium saucepan, cover whole potatoes with cold water, bring to a boil, then simmer for 25 minutes. Add garlic cloves and continue cooking for 5 more minutes until potatoes are tender. Drain, cool for 5 minutes, then remove potato and garlic skins.
  • In a medium saucepan, mix the lemon juice and water. Peel the celeriac, cut into 4-5cm chunks, and add to the saucepan. If needed, add extra water to cover the celeriac. Cover the saucepan, bring to a boil, then lower the heat to a medium simmer. Cook uncovered for 15-20 minutes until the celeriac is tender when pierced with a skewer. Drain the celeriac before using.
  • In a small saucepan, heat the cream over medium heat until it simmers, then remove from the heat.
  • Add the drained celeriac, potatoes, and garlic back to a saucepan. Mix in the butter and mash with a potato masher until the vegetables are roughly mashed and the butter is melted.
  • Combine the hot cream with the mashed mixture until smooth, then stir in parsley and season generously with salt and pepper before serving right away.

Similar Recipes