This creamy celeriac and parsnip mash is a simple but flavourful side dish that’s lighter than traditional mashed potatoes. It takes under 30 minutes to prepare and can even be made in advance!
I really like celeriac for its subtle, earthy flavour and its versatility. Raw, it adds crunch and freshness to dishes like my Celeriac Coleslaw with Yoghurt Remoulade. Cooked, it transforms into something creamy, soft, and comforting. making it perfect for a mash, or even enjoyed as Roasted Celeriac. This mashed celeriac recipe is paired with parsnips, creating a comforting, lower-carb side that still feels indulgent.
And here’s the best bit, one of my daughters usually won’t go near parsnips, but she happily tucks into this mash! The combination of celeriac, a little Dijon, and creamy Greek yoghurt softens the parsnip flavour beautifully, making it a win for everyone.
Why Choose Celeriac?
Celeriac (also called celery root) is the knobbly, slightly odd-looking root of the celery plant. Its delicate celery-like flavour and creamy texture make it a brilliant vegetable to cook with.
It’s also:
- Versatile, as it can be enjoyed raw in salads or cooked into mash, soups, and roasts
- Lower in carbs than potatoes, making it a great diabetes-friendly swap
- Nutrient-rich, providing fibre, vitamin C, vitamin K, and essential minerals
What you’ll need
Celeriac – A low GI vegetable, high in fibre and packed with vitamins. Goes beautifully creamy when cooked
Parsnips – add sweetness, depth, and more fibre
Vegetable Stock Cube – Adds a little extra flavour when cooking
Full-fat Greek yoghurt – for creaminess, protein, and a light tang
Dijon mustard – adds gentle warmth and a savoury kick
Olive oil – brings richness and adds healthy fats
Thyme – earthy flavour that ties it all together
Sea salt & black pepper – essential seasoning
How to prepare Celeriac?
Celeriac can look a little intimidating with its knobbly skin and wiry roots, but it’s actually very straightforward to prepare.
Trim the ends – Slice off the top and bottom so the celeriac sits flat on your chopping board. If there are straggly roots attached, simply slice them away.
Peel away the skin – Use a sharp knife rather than a vegetable peeler, as you need to cut a little deeper to reach the smooth, creamy-white flesh.
Chop to suit your recipe – Cut into chunks for boiling and mashing, into slices for roasting, or use a julienne peeler to create crunchy, thin strips for salads and slaws.
How to Make Low Carb Celeriac and Parsnip Mash
This really is a quick and easy vegetable side dish, and the subtle flavours of celeriac and parsnip make it a brilliant low carb alternative to traditional mashed potatoes. In under 30 minutes, you’ll have a creamy mash that works perfectly with a Sunday roast, grilled fish, or even sausages and gravy.
- Prep the veg – Peel and chop the celeriac and parsnips into similar-sized pieces so they cook evenly.
2. Cook until tender – Place in a saucepan of water with a stock cube added for more flavour, bring to the boil, then simmer for around 15-20 minutes until soft.
3. Drain and steam dry – This helps keep the mash from turning watery.
4. Mash or blend – Add Greek yoghurt, Dijon mustard, olive oil, and thyme. Blend until smooth and creamy, or mash by hand if you prefer more texture.
4. Season and serve – Taste, then adjust with extra mustard, yoghurt, salt, or pepper to suit your preference
Serving Suggestions
This subtle yet creamy mash is a versatile vegetable side that works beautifully with:
- Roast dinners – the lighter mash balances rich meats, gravies, and festive sides
- Grilled fish – try it with salmon or smoked haddock for a delicious pairing. You could even replace the mash used in my Baked Salmon with Creamy Herb Crust for extra flavour.
- Sausage and mash – swap your usual potatoes for this low-carb celeriac mash for a fresher take
- Vegetarian roasts – it’s especially tasty alongside my Vegetarian Haggis Stuffed Butternut Squash
For more inspiration, you might also enjoy:
Storage and Make-Ahead Tips
- Fridge: Store leftovers in an airtight container for 3–5 days. Reheat gently on the hob or in the microwave.
- Freezer: Freeze cooled mash in a container for up to 3 months. Defrost fully before reheating.
- Simply reheat in the microwave or on a gentle heat on the hob.
Diabetes Note and Type 1 Carb Counting
Celeriac is naturally lower in carbs than potatoes, making this mash a smart choice for blood sugar management. The Greek yoghurt also adds protein, which helps balance the meal further.
Per serving, the carb count is very low (mainly from the parsnips and yoghurt), and in our home, we usually don’t count it for bolusing requirements. But as always, do check your own ingredients and portions.
Did you try this recipe?
I’d love to hear how it went! Leave a star rating or a quick comment below. Your feedback means the world and helps others find the recipe too.
Creamy Celeriac and Parsnip Mash
This creamy celeriac and parsnip mash is light, full of flavour, and a healthy low carb alternative to mashed potatoes. A versatile side dish that pairs beautifully with roasts, grilled fish, or simple midweek meals.
6
servings5
minutes15
minutes20
minutesIngredients
500 g 500 celeriac, peeled and cubed
500 g 500 parsnips, peeled and chopped
1 1 vegetable stock cube
4 tbsp 4 full-fat Greek yoghurt
1 tbsp 1 Dijon mustard
1 tbsp 1 olive oil
1 tbsp 1 chopped thyme, fresh or frozen
salt and black pepper to taste
Directions
- Peel and chop the celeriac and parsnips into similar-sized pieces so they cook evenly.
- Place in a saucepan of water with a stock cube added for more flavour, bring to the boil, then simmer for around 15-20 minutes until soft.
- Once cooked through (test with a sharp knife, the vegetables should feel soft), Drain and steam dry as this helps keep the mash from turning watery.
- Add Greek yoghurt, Dijon mustard, olive oil, and thyme.
- Using a hand blender, blitz until smooth and creamy, or mash by hand if you prefer more texture.
- Taste, then adjust with extra mustard, yoghurt, salt, or pepper to suit your preference and serve immediately
Tips and Notes
- Make ahead and store in the fridge for 3-4 days or freeze for up to 3 months.
- Diabetes Note – This versatile dish is lower in carbs than potatoes, making this mash a smart choice for blood sugar management. The Greek yoghurt also adds protein, which helps balance the meal further.
- The nutritional information provided is based on the ingredients I use and should be used as a guideline only. The carbohydrate content may vary depending on the specific brands and measurements you use. If you are counting carbs for insulin dosing, always calculate the amount based on your own ingredients and portion sizes to ensure accuracy.
Nutrition Facts
- Total number of serves: 6
- Calories: 111kcal
- Fat: 3g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 2g
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