Creamy Celeriac Mash Recipe (2024)

FAQs

How long does celeriac puree last in the fridge? ›

If you want to store it, just pop it in an airtight container in the fridge (where it will keep well for 2–3 days) and allow it to come up to room temperature before serving.

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.

Yes you can make it ahead and keep covered in the fridge. Either of your suggestions are a good way to reheat it. Choose whichever works best for you on the day.

Celeriac's floral-rose aromas pair well with apples, pears, raspberries, melon, watermelon, butternut squash, quinoa, kamut, beer, rum, skate wings and elderflower.

**The celeriac and potatoes must be cooked separately because they don't take the same amount of time to cook through (the celeriac takes longer) and it's important not to overcook the potatoes; if they start falling apart the consistency of the mash will be watery.

Can now be frozen or made up to a day ahead. Just before serving, gently reheat the mash and reserved sauce. Spoon the mash into a serving bowl, pour the sauce on top and turn it over a few times to loosely mix. Make a well in the centre and drop in the remaining knob of butter.

If the celery root has become slimy, soft, or it's starting to mold, it's time to let it go.

Celeriac is considered safe for most people. However, some may need to limit or avoid eating this vegetable. Celeriac is high in vitamin K, which can affect blood clotting. Therefore, people with blood-clotting disorders who are on medication like warfarin should avoid excessive consumption.

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.

What is celeriac called in america? ›

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.

(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. )

Reheat it on the stove over low heat, adding a splash of cream or broth to maintain its creamy consistency. You can also freeze celeriac and potato puree for up to 2-3 months.

Celeriac soup is a great winter staple, or try celeriac oven chips for a healthier twist. This root veg works well in creamy dishes, and with cheese – try a celeriac bake with parmesan crumbs for your next roast dinner, or keep things simple with a twist on mash potatoes, like our celeriac champ.

Contrary to popular belief, the skin is also edible, so long as it's cleaned, and it roasts and boils well.

Celery & celeriac leaves

As flavoursome as the stems or root; chopped finely they can be used as you would parsley, as a garnish or to flavour soups and stocks. Basically, whatever you're using the celery or celeriac for, use the whole thing, tops and all.

Contrary to popular belief, the skin can be eaten as long as it's scrubbed really well. It works brilliantly when roasting whole: rub the celeriac all over with 1tbsp olive oil and wrap in foil. Place in a medium roasting tin and cook in an oven preheated to 200°C (180°C fan) mark 6 for 1hr 45min, or until tender.