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Celeriac and potato mash recipe
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45 ratings
Celeriac is a wonderful vegetable with a nutty, celery-like taste. When cooked, it takes on a little sweetness, making it a lovely addition to classic mashed potato. Add fragrant rosemary, strong hard cheese and sharp mustard for a mash that's extra special, and enjoy with your favourite roast dinner. See method
Ingredients
- 200g trimmed and peeled celeriac, cut into 2cm chunks
- 200g peeled baking potatoes, cut into 2cm chunks
- 1 large garlic clove
- 650ml vegetable stock
- 10g butter
- ½ tsp rosemary leaves, finely chopped
- 20g vegetarian hard cheese or Parmesan
- 1 tsp Dijon mustard
If you haven't got any jacket potatoes, try using sweet potatoes. Cooking times may differ.
Each serving contains
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Energy
745kj
179kcal
9%
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Fat
8g
12%
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Saturates
5g
23%
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Sugars
3g
3%
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Salt
1.8g
30%
of the reference intake
Carbohydrate 20.6g
Protein 6.5g
Fibre 2g
Method
- Put the celeriac, potatoes and garlic in a large saucepan and cover with the stock. Bring to the boil, then reduce the heat and simmer for 10-12 mins until the potatoes and celeriac are tender.
- Drain in a colander, then return everything to the saucepan. Add the butter, rosemary, cheese and mustard and mash together. Season to taste.
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