Lucy Cufflin

Celeriac mash

Preparation info
  • Serves:

    4–6

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!
Lucy's Food

By Lucy Cufflin

Published 2013

  • About

Celeriac is related to celery and the part of celeriac that we eat is the large, knobbly root. It is great roasted or mashed as in this recipe – do try it!

Ingredients

  • 2–3 large potatoes, peeled
  • salt
  • 1 celeriac bulb
  • 50 g

Method

  1. Cut the celeriac and potato into evenly sized pieces and cook following the mash method.
  2. Drain well, mash and add butter. Season with pepper and panch puren salt.