Roasted Celeriac Creamy Mash

I discovered celeriac mash almost by accident one autumn when I grabbed what I thought was a parsnip at the farmers market and brought home this gnarly, root-like vegetable instead. My kitchen smelled incredible as it roasted—nutty and earthy in a way that made me curious rather than regretful about my mistake. That evening, blended smooth with butter and milk, it became something I couldn't stop thinking about. Now it's my go-to when I want that creamy comfort of mashed potatoes without feeling quite so heavy.

I made this for a dinner party last spring when a friend mentioned she was trying to eat lighter, and I watched her face light up when she tasted it—she genuinely thought I'd added cream and cheese. The roasted garlic stirred in gives it depth, and somehow the whole thing felt more sophisticated than the sum of its simple parts. That night confirmed what I already suspected: the best dishes are often the ones that feel like you're getting away with something.

Ingredients

• Celeriac (about 800 g): This knobby root vegetable is the star—when roasted, it becomes sweet and tender with an almost chestnut-like flavor that deepens beautifully. Peel it generously, as the outer layer can be fibrous.
• Garlic cloves: Roasted alongside the celeriac, these become soft and mellow, adding a gentle savory note without overpowering.
• Butter and whole milk: These create that luxurious, silky texture—use good-quality butter if you can, as it's what you taste here.
• Olive oil for roasting: This helps the celeriac caramelize and develop flavor, so don't skip it or use too little.
• Sea salt, black pepper, and nutmeg: The nutmeg is optional but worth the addition—just a whisper of it makes the earthiness pop.
• Fresh chives or parsley: A bright garnish that cuts through the richness and makes it feel finished.

Instructions

Get your oven hot:

Preheat to 200°C (400°F) so it's ready the moment your vegetables are prepped. This matters more than you'd think—a slower oven will steam instead of roast.

Toss and coat:

Cut the celeriac into even 2-inch cubes so everything roasts at the same pace. Toss them with the garlic, olive oil, salt, and pepper until every piece glistens.

Arrange for even browning:

Spread everything in a single layer on a parchment-lined baking sheet. Don't crowd the pan or they'll steam—give them space to caramelize.

Roast with patience:

After about 20 minutes, give the pan a gentle shake or flip the pieces. You're looking for golden edges and a fork-tender center, which usually takes 35 to 40 minutes total. The wait is when you'll notice that amazing roasted smell filling your kitchen.

Blend into creaminess:

Transfer the warm celeriac and garlic to a food processor along with butter, milk, and nutmeg if using. Blend until completely smooth, stopping occasionally to scrape down the sides. If you don't have a processor, a potato masher works fine, though you'll get more texture than silkiness.

Taste and adjust:

This is crucial—salt and pepper make all the difference, so don't be shy. Add more if needed.

Serve warm:

Finish with a scatter of fresh chives or parsley, which adds color and a bright counterpoint to the earthy root vegetable.

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There's a moment when something shifts in your kitchen—when you go from making a side dish to creating something people actually want seconds of. This mash did that for me, and now it's become one of those recipes I make without thinking, the way you'd make something for someone you know will love it.

Why Roasting Changes Everything

The difference between steaming and roasting celeriac is the difference between a pale shadow and something genuinely delicious. Roasting concentrates the natural sugars and develops a slight caramelization that creates depth. When you bite into it, there's a hint of sweetness that makes people guess what vegetable you used—and they're often pleasantly surprised it's celeriac rather than potato.

Make It Your Own

This recipe is forgiving and adaptable depending on what you have or what you're craving. You can blend in a small amount of roasted parsnip or potato if you want extra creaminess, or keep it entirely plant-based by swapping butter for olive oil and milk for oat or almond milk. The core technique stays the same, but the dish can shift to match your needs.

Serving Suggestions and Storage

Serve this warm alongside roasted chicken, fish, or steak, where its earthy richness balances beautifully. It also shines paired with sautéed mushrooms if you're keeping things vegetarian, or alongside roasted root vegetables for a complete side-dish spread. Leftovers keep well in the refrigerator for three days and reheat gently on the stovetop with a splash of extra milk if needed.

• Make it ahead: This dish actually tastes slightly better the next day, so don't hesitate to prepare it in advance.
• Freezer-friendly: It freezes beautifully for up to a month—just thaw overnight and reheat gently.
• Texture matters: If it seems too thick after sitting, a splash of warm milk or cream will restore the silky consistency.

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This dish has quietly become one of my kitchen favorites, the kind of recipe that feels effortless once you've made it a couple of times. It reminds me that the best side dishes are often the ones that don't demand attention but somehow steal the show anyway.

Recipe FAQs

→ How should I roast the celeriac for best flavor?

Toss the celeriac cubes and garlic with olive oil, salt, and pepper, then roast at 200°C (400°F) for 35-40 minutes until tender and golden.

→ Can I substitute the butter in this dish?

Yes, olive oil can be used in place of butter for a vegan-friendly, flavorful alternative.

→ What herbs work well as garnish?

Chopped chives or parsley add fresh brightness and complement the creamy mash beautifully.

→ Is it possible to make this side dish dairy-free?

Replace whole milk with plant-based milk and butter with olive oil to maintain creamy texture without dairy.

→ Which vegetables can I mix with celeriac for variation?

Try combining parsnip or potato with celeriac for extra creaminess and subtle flavor twists.