Celeriac Mash

”England and America are two countries divided by a common language.” So said the Anglo-Irish playwright and Fabian socialist George Bernard Shaw.

I wrote yesterday about courgettes (aka zucchini). Why Americans and Canadians adopted the Italian word and British adopted the French word is a mystery to me. Today, I’m writing about celeriac which is better known as celery root in the States.

This is a delicious alternative to mashed potatoes. Unfortunately, it’s more of a paleo dish than keto because of the moderate carbs. A 100g has about 9 grams of carbohydrates. Not bad for most people out there, but not good for this diabetic. I made it for my better half and had a tablespoon of the stuff.

Celeriac | WikiGardener | FANDOM powered by Wikia
Just the root


  • One celeriac
  • Five tablespoons of butter
  • A generous glug of double cream or coconut cream (around 100ml) – optional
  • Three cloves of garlic, peeled and crushed – optional
  • Salt and pepper to taste
  • A teaspoon of dried thyme


  • Slice off the muddy bits of the celeriac.
  • Chop the celeriac into small chunks.
  • Melt two tablespoons of butter in a large pot; throw in the celeriac and garlic.
  • Fry at medium heat for twenty minutes.
  • Once you get a light browning on the celeriac, pour water into the pot so the celeriac is just covered. Bring water to a vigorous boil.
  • Boil for around thirty minutes stirring occasionally. Make sure you top up the water if necessary so the celeriac does not stick and burn.
  • Once the celeriac becomes soft, mash it with a potato masher.
  • Stir the celeriac and keep mashing until it is somewhat smooth and mushy. Add the dried thyme.
  • Keep stirring so the celeriac does not stick, you can reduce the heat at this point to low medium. At this stage you just want to evaporate the water.
  • When the celeriac has the consistency of mashed potatoes, add the rest of the butter and cream. Give the celeriac a good stir and reduce again. This will take five minutes or so.
  • Serve.


This may sound like a lot of work, but it’s not. Most of the work is just keeping an eye on things and giving the occasional stir. Enjoy.

How to Make Celeriac Mash - Great British Chefs
Mine’s more golden brown

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