Celery root mash is as good as mashed potatoes
This recipe is part of Ugly Vegetable Winter – weird winter vegetables that are delicious, locally grown, and often ignored. Celery root and celeriac can be used interchangeably and people have very strong opinions about which is correct. Call it what you want.
Celeriac is the ugly, alien-looking root system of the celery plant. Don’t be scared – once cut it looks like a potato. Once cooked, celery root has a very creamy texture, again similar to a creamer potato. The flavour is mildly-celery, with a very sweet and nutty taste that pairs incredibly well with savoury dishes. It’s light, it’s bright, it’s the best mashed potatoes you’ll ever have – and it’s not even potatoes.
Every head of celery has a celery root. Since demand for celeriac is low, it’s often left to rot in the fields. This is a shame since it’s incredibly delicious, nutritious, and easy to cook. If more people start to ask for celeriac it can create a big impact on the food system.
Celeriac: boil it, mash it, stick it in a stew.
Ingredients
A side dish for 4 or a meal for 2. Doubles and triples easily.
1 celery root / celeriac, around 450g
1 shallot, chopped
1 clove of garlic, finely chopped or grated
3 tbsp olive oil
1 cup of stock (optional, only if using the sauté method)
Salt and pepper to taste
Ingredient notes:
Celery root may be in stock at your grocery store, if it isn’t talk to the produce manager and ask them to order it in.
Method
Cut the celeriac
Celeriac looks like an alien creature and is very irregularly shaped, you’re better off using a knife instead of a peeler (see video). First, cut 1/2” off the top and the bottom, this will give you a sense of what it looks like inside. Follow the shape of the white flesh inside to remove the rest of the peel with your knife.
Once peeled, cut your celeriac into 1” thick slices. Lay the slices flat (in a stack or one at a time) and cut into 1” strips. Rotate and cut into 1” cubes.
Celeriac will oxidize (the surface will turn brown like an apple) so if you’re not cooking right away place the cut celeriac into water with lemon juice. This is purely cosmetic.
Method 1 – Boil (20 minute meal)
For an easy weeknight meal, fill a 3-quart or larger pot with water. Add everything except the olive oil. Bring to a boil, reduce to a simmer, and cook for 20-30 minutes until a fork can pierce through the celeriac.
Drain, then put everything from the pot into a blender. Add the olive oil and puree. Celeriac will retain a smooth, silky texture even when blended (unlike potatoes which become glue).
Taste for seasoning and serve.
Method 2 – Sautee (1 hour)
If you have more time to develop flavour, instead place a 12” skillet on medium-high heat.
Add the shallot and celeriac and allow it to get a bit of browning on the outside. This really increases the complexity of the finished dish.
Add the garlic and cook until fragrant.
Add salt, pepper, and 1 cup of water or chicken stock.
Bring to a boil, reduce to a simmer, and cover with a lid. Cook for 30 minutes until the celeriac can be mashed with a fork. Check occasionally to see if you need to add any more liquid, the celeriac should absorb all of it by the end of the cooking process.
Mash with a potato masher for a rustic, mashed potato texture. This will be much thicker and fluffier than if pureed in the blend.
Make it a meal:
Celery root mash can be used anywhere you use mashed potatoes. Think about foods that have or work with celery – like a roast chicken or meatballs. My favourite pairing for a vegan meal is warm white beans with wilted kale.
When mashed, celeriac has a soft cream texture like a mashed potato
When pureed in a blender or food processor, celeriac has a thick, silky smooth texture similar to hummus – unlike potatoes it won’t become glue-y if over blended.