This simple, smooth, and delicious creamy celeriac and parsnip mash recipe is a subtle but very tasty vegetable side dish. It takes under 30 minutes to prepare and can even be made in advance which is perfect for bringing out to jazz up a midweek meal or add to a hearty roast.
I am a big fan of celeriac. I love its subtle flavour and how diverse it can be in your dishes. It can be a wonderfully crunchy and light vegetable when used raw like in my CELERIAC COLESLAW WITH YOGHURT REMOULADE but it can also become beautifully creamy and soft with a natural sweetness when cooked.
This vegetable side dish really couldn’t be easier to make and is a dish that can really amplify a dinner. In under 30 minutes, you can enjoy this celeriac and parsnip mash with your roasts, a piece of grilled fish or even with a few sausages and some gravy.
What is Celeriac?
Celeriac is a rather odd-looking vegetable and did you know it is in fact the celery root, the bottom part of the majestic crunchy green celery stems. Hence why it has a celery-like flavour to it.
However, it has gained in popularity more recently, thanks to its low carb profile. Whilst it can be a great substitute for potatoes (but really there isn’t any substitute for potatoes in my opinion), I think the humble celeriac has a lot more to offer.
- Incredibly versatile vegetable – can be enjoyed raw or cooked, meaning it works well in salads and mashed, baked, roasted or boiled.
- Has an impressive nutrient profile – it is high in fibre, a good source of vitamins such as B6, C and K, as well as loaded with important minerals too.
How to prepare Celeriac?
Peel the outer skin and chop off the top and bottom. I like to use a knife rather than a peeler as you have to go a little deeper to get to that brilliant white flesh.
You may also have some extra wriggly roots to contend with which are still attached. So again just cut them off with a sharp knife.
Once peeled cut into your desired chunks, or slices or use a julienne peeler for flavorful crunchy thin strips.
What you will need to make celeriac and parsnip mash
- High in fibre and a good source of vitamins such as B6, C and K
- Very versatile and is wonderful both raw and cooked
- A rich source of fibre and full of important vitamins and minerals like C, K and Folate
- Brings a little extra depth to the mash
- Horseradish sauce
- An intense paste of grated horseradish mixed with vinegar and salt
- Adds a slight heat and tanginess to the mash
- Soured cream
- A fermented cream, that adds a wonderful sourness against the natural sweetness of the celeriac and parsnips
- You could also use double cream, creme fraiche or any vegan alternative
- Has a wonderful earthy flavour and goes very well in this dish.
- I used frozen but you could use fresh as well
How to make celeriac and parsnip mash
As I said this really is a very quick and easy vegetable side recipe and its subtle flavour goes perfectly with your Sunday or festive roasts.
Start by preparing your vegetables (see above) peeling and chopping the celeriac and parsnips into similarish-sized pieces. Place in a saucepan of water and heat. Once boiling turn the heat down and cook for 15 minutes.
Once cooked through (test with a sharp knife the vegetables should feel soft), drain and return the vegetables to the pan. Add all of your other ingredients except the chopped thyme and season well.
Using a hand blender or food processor whizz your ingredients. until you have a deliciously smooth puree. If you would prefer a rougher texture then you can also mash by hand. Taste your mash at this point to ensure it is seasoned to your liking.
Stir through your chopped thyme and serve immediately.
This is quite a versatile side. It has a very subtle flavour which goes perfectly with fish, meat and vegetarian main meals. Here are a few suggestions of how to enjoy your delicious creamy celeriac and parsnip mash.
- With a fillet of grilled fish – salmon or smoked haddock is delicious with this mash. You could even replace the mash used in my BAKED SALMON WITH HERB CRUST AND CELERIAC MUSTARD MASH for an even tastier version.
- As a side for your Sunday or Festive roast dinner – This celeriac and parsnip mash is a staple side dish with our Christmas lunch. The creaminess of the dish adds a different texture and just works brilliantly alongside all the other flavours on your plate.
- But why not try some of these other great vegetable sides for your roast dinner as well:
- Why not try it with a vegetarian roast as well? It is a delicious accompaniment with my VEGETARIAN HAGGIS STUFFED BUTTERNUT SQUASH
- Transform your sausage and mash dinner – Why not try this creamy mash next time you are having sausages? It really makes a tasty change.
How to store any leftover mash
Store any leftovers in an airtight container in the fridge for up to 3-5 days. Simply reheat in the microwave or on a gentle heat on the hob.
Can I freeze celeriac mash?
Yes, absolutely which is another reason I love this dish. Simply store your cooled mash in an airtight container and freeze for up to 3 months. Defrost the mash before reheating though.
This versatile dish is practically carb count free. Whilst you probably should count for the sour cream, given the amount used and serving size it works out at 0.5g of (diabetic) countable carbs per serving. So I have to say that we don’t bother to weigh and count this side dish.
Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
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