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.

Celery root offers a perfect combo of light, slightly herbaceous celery flavor matched with the classic sweetness characteristic of root vegetables, and a bit of peppery bite similar to turnips. The texture is similar to a rutabaga or kohlrabi, which allows you to enjoy it cooked or sliced very thinly raw.

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.

When too much starch gets released, the potatoes become gummy, gluey, and unappetizing. Overworking the potatoes can happen in a couple ways: either by simply handling them too much, or by using a food processor, blender, or similar tool, which mixes the potatoes too aggressively.

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.

Celeriac (Apium graveolens var. rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots.

Cream: Celeriac can be paired with cream for a rich and creamy side dish. Meats: Celeriac can be paired with meats such as bacon, sausage, ham, and chicken. Nuts: Celeriac can be paired with nuts such as hazelnuts, almonds and walnuts for added texture and flavour.

Celeriac – Apium graveolens, Family Unbelliferae

Celeriac is also known as turnip-rooted celery or knob celery.

Celeriac is a root vegetable closely related to celery, parsley and parsnips. Its scientific name is Apium graveolens var. rapaceum, and it's also known as turnip-rooted celery, knob celery or celery root.

Celeriac is one of my favorite roots. It's sweet, savory, and has a slight flavor of celery. Rutabaga is a cross between a potato and a turnip; it has a great texture and a sweet edge that is wonderful roasted.

Can you eat too much celeriac? ›

Celeriac is a rich source of vitamin K which, along with phosphorus, is important for healthy bones and may also have anticancer properties. A word of warning – vitamin K can affect blood clotting so people taking blood-thinning medication should avoid eating too much of it.

Celery root is high in fiber, which can sometimes be tough on your stomach and cause gas. If you're not used to eating high-fiber foods, start with a small amount of celeriac before you serve it as a side dish or substitute it for potatoes.

Mashed Celeriac (nightshade-free) | Honey and Spice.

Add a Thickening Agent

This is the most common way to thicken mashed potatoes. 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.

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.

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.

Celeriac can be prone to bolting (flowering prematurely) if young plants are exposed to cold temperatures. So keep them indoors until late May or early June, harden them off carefully, then protect with cloches or fleece for a few more weeks. Choose bolt-resistant varieties too.