Sunday, 4 December 2016

Celeriac, Carrot & Potato Mash

Carole's Chatter: Celeriac, Carrot and Potato Mash

This dish was the first time I've used celeriac.  All the recipes I checked out made it sound quite easy so I gave it a go.

It was successful in terms of taste but not in terms of texture.  I bought the celeriac at a good speciality greengrocer so expected it to be good quality.  In fact I think it was a bit older than is desirable.  If you are going to try this, see if you can get a celeriac that is as white as possible.

This mash loosely followed one by Farm Fresh Feasts – thanks, Kirsten!


Salt and Pepper.


Peel your vegetables – and cut them up into chunks.  The celeriac was difficult to peel and even though I chopped a whole lot off the result still ended up a bit woody.

Simmer the vegetables in a mixture of chicken stock and water until they are good and tender. Drain and reserve the liquid to use again.

Roughly mash with lashings of butter and cream. Season to taste.

This had great flavour but the texture had fibrous bits in it.  I sieved it when using the mash the next day – but too much faffing about if you ask me.

I will try this again with a better celeriac.  The flavour was subtle but very tasty indeed.


  1. I bet it was an older celeriac. I've mashed young ones before with good results.

  2. Have never tried celeriac but have heard good things about it. Thanks for the tip about finding young white ones.

  3. Carol, I'm glad you tried celeriac. I agree with Beth--younger ones are more tender!

  4. I have never tried celeriac, but now you have my curiosity piqued!

  5. I have never cooked with celariac either.


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