Celeriac Mash

Name: Celeriac Mash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Gluten-Free, Low Carb
Ingredients: 1 medium celeriac (celery head), around 23 oz trimmed weight; 1.8 oz grass-fed butter; 2 garlic cloves, crushed with a garlic press; 2 TB sour cream; Handful parsley (flat-leaf or curly), chopped; Sea salt; Freshly ground black pepper

Creamy and velvety, celeriac mash is a delightful twist on a comforting classic, offering a rich and earthy flavor that feels both hearty and sophisticated. Its smooth texture and subtle taste make it the perfect side dish to elevate any meal.

This is a lovely, flavor-packed side dish option for those living keto that miss and long for mashed potatoes. Celeriac has a distinctive flavor, that some may find unusual, so I added some garlic butter to help readers make the transition to a lower carb lifestyle a little easier!

Chef Tips:

Peeling celeriac is tricky. Use a very good-quality peeler (the Y-shaped ones are the chef’s best choice) and be careful not to slice yourself!
Be sure to cook the celeriac until very soft. It takes a long time, depending on how small you dice the pieces (the smaller, the better).
If you want to aim for a smoother mash/puree, simply blend the mash in a food processor.

Serves 4 as a side dish

Celeriac Mash

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Silky and flavorful, celeriac mash adds an earthy twist to your favorite comfort food. Perfect as a side dish, its creamy texture pairs beautifully with hearty mains.

Ingredients

1 medium celeriac (celery head), around 23 oz trimmed weight
1.8 oz grass-fed butter
2 garlic cloves, crushed with a garlic press
2 TB sour cream
Handful parsley (flat-leaf or curly), chopped
Sea salt
Freshly ground black pepper

Instructions

Trim and peel the celeriac. Wipe it clean, then dice it into very small cubes.
Bring a large pan of salted water to the boil. Add the diced celeriac and cook until completely softened. This can take up to 30-35 minutes – even on a rolling boil.
Drain the celeriac in a colander and leave to steam off.
Return the same pan to the hob and add the butter and garlic. There is NO NEED to put this on the heat as there is plenty of residual heat in the pan to melt the butter and gently cook the garlic. Leave for 2-3 minutes, stirring regularly, then return the drained, steamed celeriac to the pan.
Toss the celeriac in the garlic butter, then use a potato masher to mash until smooth. If you need, purree in a food processor for a nice velvety texture.
Stir in the sour cream and season with salt and pepper.
Serve with parsley sprinkled on top.