Roasted Nutty Celeriac Mash

I was rummaging through the vegetable drawer one cold November afternoon when I found a knobby celeriac I'd forgotten about. Instead of boiling it plain, I decided to roast it with garlic and toss in some toasted nuts I had left over from baking. The kitchen filled with this warm, earthy smell that made me forget all about the grey weather outside.

The first time I served this at a dinner party, my friend who claims to hate root vegetables went back for seconds. She kept asking what was in it, convinced there was some secret ingredient. I just smiled and said it was all in the roasting.

Ingredients

• Celeriac: Choose one that feels heavy for its size and scrub it well before peeling, the knobby skin hides a creamy white flesh that roasts beautifully.
• Garlic: Roasting whole cloves mellows their bite into something sweet and buttery, smashing them into the mash adds little bursts of flavor.
• Butter: I use unsalted so I can control the seasoning, and it melts into the hot celeriac like a dream.
• Whole milk: Just enough to loosen the mash without drowning it, you can swap for oat or almond milk if you prefer.
• Mixed roasted nuts: Hazelnuts and walnuts are my go to, but almonds or pecans work just as well depending on what you have.
• Sea salt, black pepper, nutmeg: The nutmeg is subtle but essential, it wakes up the earthy sweetness in a way that surprised me the first time I tried it.
• Fresh parsley and olive oil: A handful of parsley and a drizzle of good oil at the end make it look like you spent way more effort than you did.

Instructions

Get the oven ready:

Preheat to 200°C so it is hot enough to coax out those caramelized edges on the celeriac. A properly heated oven makes all the difference in roasting.

Prep and season the celeriac:

Toss the cubed celeriac and garlic cloves with olive oil and a pinch of salt on a baking tray. Make sure everything is coated so it roasts evenly and gets those golden bits.

Roast until golden:

Slide the tray into the oven for 30 to 35 minutes, giving it a stir halfway through. You will know it is done when the edges are browned and a fork slides through easily.

Toast the nuts:

While the celeriac roasts, warm a dry skillet over medium heat and add the nuts. Shake the pan often and pull them off the heat as soon as they smell toasty and start to color, about 2 to 3 minutes.

Mash it all together:

Transfer the hot celeriac and garlic to a bowl, add butter, milk, salt, pepper, and nutmeg, then mash until creamy. I like leaving a few lumps for texture, but you can blend it smooth if you prefer.

Fold in the nuts:

Stir in half the toasted nuts and taste, adding more salt or pepper if needed. The nuts should be scattered throughout, not just sitting on top.

Serve it warm:

Spoon the mash into a bowl, scatter the remaining nuts and parsley over the top, and finish with a drizzle of olive oil. It tastes best when it is still steaming.

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One winter evening, I made this for my partner after a long day, and we ate it straight from the bowl with spoons while sitting on the kitchen floor. It became our comfort food after that, the kind of dish that feels like a warm hug when everything else is cold and chaotic.

How to Choose and Prep Celeriac

Look for a celeriac that is firm with minimal soft spots, and do not be intimidated by the gnarly skin. I use a sharp knife to slice off the bottom and top, then work my way around the sides until I reach the pale flesh underneath. It takes a minute, but once you get the hang of it, peeling becomes quick and oddly satisfying.

Making It Your Own

I have made this with cashews when I was out of walnuts, and it turned out just as good with a slightly sweeter note. You can also swap the milk for cream if you are feeling indulgent, or use vegetable stock for a lighter dairy free version. Once you get comfortable with the base, it becomes a canvas for whatever you have on hand.

What to Serve Alongside

This mash shines next to roasted chicken or a seared steak, but I have also eaten it as a main with a simple green salad and crusty bread. The nutty richness holds its own without needing much else on the plate.

• Pair it with roasted root vegetables for a cozy autumn spread.
• Serve under braised short ribs to soak up all those delicious juices.
• Enjoy it cold the next day, spread on toast with a sprinkle of flaky salt.

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This dish taught me that humble ingredients do not need much to shine, just a hot oven, a little attention, and the willingness to let flavors develop on their own. I hope it becomes a staple in your kitchen the way it has in mine.

Recipe FAQs

→ What type of nuts work best for this dish?

Mixed roasted nuts such as hazelnuts, walnuts, or almonds provide a warm, crunchy texture that complements the creamy mash well.

→ Can I make this mash vegan-friendly?

Yes, substitute dairy butter and milk with plant-based alternatives to maintain creaminess without animal products.

→ How should the celeriac be prepared before mashing?

Roasting celeriac cubes with garlic until golden and tender enhances their natural sweetness and depth of flavor before mashing.

→ What is the purpose of toasting the nuts separately?

Toasting nuts intensifies their flavor and adds a crunchy texture, which contrasts nicely with the smooth mash.

→ How can I adjust seasoning in the dish?

Adjust salt, pepper, and nutmeg according to taste after mashing to ensure balanced, flavorful seasoning.