Roasted Nutty Celeriac Mash (Printable Version)

Earthy celeriac mash blended smooth with toasted nuts and fragrant spices for a rich side.

# Ingredient List:

→ Vegetables

01 - 1 large celeriac (approximately 1.76 lbs), peeled and cut into 0.8 inch cubes
02 - 2 cloves garlic, peeled

→ Dairy

03 - 3 tablespoons unsalted butter
04 - 1/4 cup whole milk (or plant-based milk for vegan alternative)

→ Nuts

05 - 1.75 ounces mixed roasted nuts (hazelnuts, walnuts, or almonds), roughly chopped

→ Seasonings

06 - 1 teaspoon sea salt (plus additional to taste)
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/4 teaspoon freshly grated nutmeg

→ Garnish

09 - 2 tablespoons chopped fresh parsley
10 - Drizzle of extra-virgin olive oil

# How to Make It:

01 - Set the oven to 400°F to prepare for roasting the vegetables.
02 - Place celeriac cubes and garlic cloves on a baking tray, drizzle with 1 tablespoon olive oil, sprinkle with a pinch of salt, then toss to evenly coat.
03 - Roast in the oven for 30 to 35 minutes, stirring once at midpoint, until celeriac is golden and tender.
04 - While vegetables roast, toast mixed nuts in a dry skillet over medium heat for 2 to 3 minutes until fragrant and lightly browned. Set aside.
05 - Transfer roasted celeriac and garlic to a large bowl. Add butter, milk, remaining salt, black pepper, and nutmeg. Mash manually or blend with an immersion blender until smooth and creamy.
06 - Fold in half of the toasted nuts. Adjust seasoning according to taste.
07 - Spoon mash into a serving bowl, top with remaining nuts and chopped parsley, drizzle with olive oil if preferred, and serve warm.

# Expert Advice:

01 -
  • The roasting brings out a natural sweetness in celeriac that boiling never does.
  • Toasted nuts add a surprising crunch and depth that turns a simple mash into something guests ask about.
  • It comes together with pantry staples and feels fancy without any fuss.
02 -
  • Do not skip the roasting step, boiled celeriac tastes flat and watery compared to the caramelized sweetness you get from the oven.
  • Watch the nuts closely when toasting, they go from perfect to burnt in seconds and there is no coming back from that bitter taste.
  • Use a potato masher if you want a rustic texture, but an immersion blender will give you a silky smooth finish that feels restaurant quality.
03 -
  • Reserve a spoonful of the cooking oil from the roasting tray and stir it into the mash for an extra layer of roasted flavor.
  • If the mash feels too thick, add milk a tablespoon at a time until it loosens to your liking, but do not drown it or you will lose that creamy body.
  • Leftover mash can be formed into patties, pan fried in butter, and served as crispy cakes for breakfast the next morning.

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