Creamy Celeriac Mash Recipe (2024)

FAQs

What flavors go well with celeriac? ›

Vanilla – Roasted Aromas

Cooking celeriac brings out its vanilla and roasted notes. Try serving it with coconut, cake, asparagus, Bayonne ham, crawfish, soy sauce and douchi or Chinese fermented black beans, and you'll see just what we mean.

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').

Its pale, fine-grained flesh is firm and crunchy when raw, creamy and slightly fibrous when cooked. One of the reasons it's such a popular soup and stew ingredient is because it simultaneously lends its taste to cooking liquids and absorbs the flavors of other ingredients.

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

The Bottom Line

You can enjoy celeriac raw or cooked as a healthier, lower-carb alternative to potatoes and other root vegetables. With its subtle, celery-like flavor, impressive nutritional profile and versatility, celeriac can be a great addition to a healthy diet.

To your meals, celeriac brings:

✔️ Dietary fibres – which improve gut microbiota diversity and digestive health. ✔️ Potassium – which is involved in many essential functions, like the maintenance of normal blood pressure. ✔️ Flavonoids such as apigenin and kaempferol.

Cons. 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.

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.

What fruit goes with celeriac? ›

Produce-wise, celeriac plays very well with kale, fennel, apples, mushrooms, horseradish, and kohlrabi. Most herbs complement celeriac, but parsley and tarragon pair exceptionally well. Other flavors that pair well with celeriac are brown butter, hazelnuts, mustard, maple, and miso.

Herbs: Celery can be seasoned with a variety of herbs such as parsley, thyme, rosemary, and dill. Spices: Celery can be paired with spices such as black pepper, paprika, and celery seed. Nuts: Celery can be paired with nuts such as almonds, cashews, and walnuts for added texture and flavour.

Celeriac offers a subtle, earthy flavor with slightly sweet and nutty nuances, which becomes even sweeter when cooked. Its texture is akin to root vegetables like turnips or potatoes, making it versatile in various cooking methods, including roasting, boiling, and mashing.

Where celery can have a strong sharpness to it, celeriac has an intense celery flavor, but without the bite that celery often has, especially the darker stalks. “Earthiness” is another adjective I hear used about celeriac, but not celery.