Creamy Celeriac Mash Recipe (2024)

FAQs

Why is my celeriac mash watery? ›

Celeriac contains more water than potatoes. Because of this, to avoid a watery mash it is really important to let the freshly cooked celeriac steam dry. You want to get rid of as much water as possible.

Celeriac discolours quickly once peeled or chopped, so immerse in a bowl of water, after chopping to size, with a squeeze of lemon juice or a splash of white wine vinegar added (also known as 'acidulated water').

Put a casserole-type pan on a medium-high heat and add a lug of olive oil. Rip in the lemon thyme - the smells from this will be outrageous – then go straight in with the diced celeriac and a generous pinch of salt. Turn the heat down to medium, pop the lid on and cook for 20 to 25 minutes, or until tender.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Usually if the plant doesn't swell and form the celeriac root it is because the plant has not thrived due to a lack of sufficient water.

You can harvest celeriac from October through to the following March. Carefully ease individual plants out of the soil with a fork. Celeriac is hardy and can usually be left in the ground until required. It develops a stronger flavour over time.

Celeriac can also serve as an alternative to potatoes for people who are trying to reduce their calorie or carbohydrate intake. According to the USDA, one cup of boiled celeriac pieces contains 42 calories and 9.14 g of carbohydrate. The same amount of boiled potatoes provides 134 calories and 31.2 g of carbohydrate.

Celeriac is packed with antioxidants (which can help fight inflammation), vitamins and minerals. When raw, it is an excellent source of vitamin K, as well as vitamin B6, vitamin C, phosphorous, magnesium and calcium. It is low in carbs and high in fiber, which can help support a healthy heart and gut.

Celeriac, also known as celery root, turnip-rooted celery, or knob celery, is a large, bumpy, brown vegetable that's harvested in the wintertime.

Check the condition of the skin and the feel of the celeriac. If the celery root has become slimy, soft, or it's starting to mold, it's time to let it go. A bad smell can also be an indicator that the celeriac has gone bad. And of course, if you see an unusual amount of dark spots, it's probably best to toss it away.

What is the healthiest way to eat celeriac? ›

Although it might not be the most attractive veg in the world, celeriac more than makes up in taste what it lacks in appearances. It's a root veg that's hearty and substantial, and makes a brilliant choice for vegetarian comfort food. Try it mashed, chopped and roasted until sticky, or even roast whole.

(The Celeriac must not boil too long so be careful to not use too much stock or water. Prefer to add some more during the cooking process, if necessary. Celery Root can taste “woody” if overcooked. )

Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.

Cut the celeriac into small chunks and add into boiling water. Let the celeriac boil for 20 minutes or until the flesh is slightly tender. Remove, season, and serve as a side dish.

You either boiled them for too long, which resulted in them absorbing too much water, or (not knowing what techniques/ingredients you may have used) you may have added too much milk/cream.

If at the end of puréeing the carrots you find the carrots too wet add a touch, a teaspoon or two at a time, of instant mashed potato powder to absorb the excess liquid and act as a thickener.