Celeriac and garlic mash is what I switched to when I wanted a break from potatoes. Lighter, slightly sweeter, less starchy, and proper comforting with steak or a big plate of greens. The garlic does the heavy lifting on flavour, the herbs finish it.
Ingredients
- 1 large celeriac (or 2 small ones)
- 3 cloves garlic, smashed
- Salt and pepper
- Thyme
- Rosemary
- Other mixed herbs to taste
- A knob of butter or splash of cream (optional, for creaminess)
Method
- Trim the bottom off the celeriac so it sits flat on the chopping board.
- With a sharp knife, cut the rest of the skin off.
- Chop into rough chunks the size you would chop potatoes for mash.
- Pop the celeriac in a pan with the smashed garlic cloves and a pinch of salt. Cover with water.
- Boil and simmer until soft enough to put a fork through, around 15 to 20 minutes.
- Drain and return to the pan. Mash like you would potatoes.
- Season with herbs, salt and pepper. Add butter or cream if you fancy a creamier finish.
Serve with spring greens and a nice piece of steak. The slight sweetness of the celeriac plays really well against rich meat.
Frequently Asked Questions
Does celeriac mash taste like potato mash?
It is in the same family of comfort foods but the flavour is different. Celeriac is slightly sweet with a mild celery-like note, less starchy than potato and not as filling weight-wise. If you are after a low-carb alternative, this is one of the best options.
Can you make celeriac mash ahead?
Yes. Make it up to a day ahead and reheat gently in a pan with a splash of milk or cream to loosen it back up. Stir continuously so it does not stick.
Can you freeze celeriac mash?
Yes, it freezes well for up to three months. Defrost overnight in the fridge and reheat gently in a pan with a little extra butter or cream to bring back the texture.
What goes with celeriac mash?
Steak is the classic pairing. It also works brilliantly with sausages, pork chops, slow-cooked lamb or any rich meaty stew. For something lighter, serve it under pan-fried fish with brown butter.
