Bag items: celeriac, butter, milk, shallots, fresh parsley (literally, every ingredient in this recipe!)
Poor celeriac is one of those…less pretty…vegetables. It has a very knobby exterior but an absolutely delightful interior. I have to admit, I am a total convert to celeriac mash after having made this recipe (which is easy as can be).
This would be a perfect substitute for potatoes for anyone trying to reduce their carbohydrate intake. I love how when you cut into this veggie, even just peeling it introduces the scent of fresh celery. It is also lower in calories than potatoes, with 66 calories and 14g of carbohydrates in a cup of celeriac, versus the 130 calories and 30 grams of carbohydrates in a cup of potatoes. Talk about calorie saving!
This mash comes together just like mashed potatoes do. To start, wash, peel and dice your celeriac:
Then take the diced pieces and place them in a pot, and cover them with water. Bring to a boil, then simmer until soft. Drain them, then put them back in the warm pot:
Add the butter and milk, then mash with a potato masher:
Mash to your desired consistency:
In the meantime, sauté the shallots in 1 tsp. butter, then when brown, sprinkle the shallots and parsley on top of the mash.
Chunky Celeriac Mash with Crispy Shallots
1 celeriac root
1 1/2 Tbsp. butter, plus 1 tsp. for sautéing shallots
1/4 c. milk
1 Tbsp. chopped fresh parsley
- Wash, peel, and dice your celeriac into 1″ cubes, then place in a pot and cover with water.
- Bring to a boil, then reduce to a simmer until soft (I used a fork to mash it against the side of the pot to check for doneness), approximately 15-20 minutes.
- Meanwhile, sauté your chopped shallots in the butter until crispy and brown. Set aside.
- Drain the celeriac, then return it to the pot, adding butter and milk; mash until you have the consistency you like. It won’t get creamy like potatoes, but it gets pretty close!
- Top with shallots and parsley, and serve immediately.