We don’t often buy potatoes; it’s not because I don’t like them, I do, but they are carbs and I would prefer to eat other vegetables with less carbs and a lower glycemic index. But I bought two medium sized potatoes two weeks ago and only used one for a recipe. I had that potato sitting on my counter for another week before I figured out what to do with it.
I also had a 1/2 celeriac (celery root) in the vegetable crisper just waiting to get brown and tossed so I decided to take my celeriac cauliflower “mash” and change it up a bit with the potato. Since I didn’t have a head of cauliflower either I just made Celeriac Potato Mash. Now I love roasting vegetables because it really brings out the sweetness, so I simply roasted the celeriac (and a few cloves of garlic), boiled the potatoes and presto; what a “mash” this turned out to be! LOVE it!
Celeriac has fewer calories and carbohydrates than a potato as well, it is lower on the glycemic index than a potato so keeping the celeriac ratio higher than the potato was the right decision for me. The potato adds creaminess that you expect from mashed potatoes. This is a bit more labourious than normal mashed potatoes, but I promise you it is worth it. I hope you enjoy it. To see a whole mess of mashed potatoes head on over to Greg’s blog, he has gone all out with this savoury dish.
Celeriac and Potato “Mash”
Serves 4
Ingredients:
- 1 medium yukon gold potato, peeled and diced
- 1 medium celeriac, peeled and diced
- 4 medium cloves of garlic, peeled to the outer skin
- 2-4 tbsp EVOO
- salt to taste
- chicken stock or milk or cream, depending on how healthy you wish to make it.
Directions:
- Pre heat oven to 400° F. Spread the celeriac evenly on the pan and very lightly coat with olive oil and salt.
- Put garlic cloves into a small ramekin and add about a finger’s depth of EVOO and salt.
- Bake the celeriac and garlic until both are fork tender. About 30-40 minutes into the roasting, add about 1/2 cup of water to the celeriac roasting pan and give the celeriac a good stir. When the water evaporates, they should be fork tender (if not, then add another 1/2 cup of water and repeat until fork tender)
- While the celeriac is baking, in a large stock pot add enough water to cover the potatoes entirely, salt generously. Cook until they are fork tender.
- Drain potatoes and allow to sit for a minute so that all of the water evaporates. Either rice with a potato ricer or mash gently with a fork (you don’t want to develop the starches so for heavens sake, don’t blend this with an immersion blender). Don’t add any liquid as the celeriac mash will be a touch wetter than necessary and we’ll need the potato on the dryer side. Set aside
- When the celeriac is fork tender, remove from the pan into the immersion blender container, squeeze out the roasted garlic, pour in the oil from roasting the garlic and blend. Blend until it is smooth, smooth, smooth, adding chicken stock, milk or cream to achieve a mashed potato consistency. Celeriac doesn’t have the same level of starch as the potato so this is the only way you will get it smooth. Push through a fine sieve and fold the mashed potatoes into the mix. Keep warm over a bain marie. Serve with the most amazing Fig Stuffed Pork Tenderloin ever (link won’t be active until Nov 21).
Mm, you know, I meant to use celeriac in a mash the other day, along with some cauliflower as per your suggestion from some time ago but never got around to it in the end. I bet it made a wonderful side with the potato here – and the garlic….!!! Mmm. I can’t imagine buying “only” two potatoes at a time, haha. We usually buy great 5 or 10 kilo sacks of the things 😀
LikeLike
Thanks Charles. Well, I’d be as big as a house if we had that many potatoes. Good for you in your weight loss, sorry forgot to say that in my comment on your post. 4 kg is almost 10 lbs so that’s a great achievement!
LikeLike
Totally have made this before, as I’m a huge celery root fan. So so good mashed up.
Also since Liz is about to get back on WW, I’m thinking the potatoes are going away for me again. 😉
LikeLike
The celery makes a great mash, but you can’t mash it, you have to purée it to get the same texture as potatoes. Also, you can roast garlic with low sodium chicken stock instead of the olive oil, works like a charm.
LikeLike
Well I can attest to the fact that this was delicious. Potatoes and celery root were made for each other. If I can get it, I always put some celeriac into my potato salad; in fact I make a celery root salad with mayonnaise. I LOVE celeriac! When they are woody I cook them in my stocks. This was good of you to post Eva; I never used it in my mashed potato before. But I will do now.
LikeLike
Isn’t this the only type of celery that Hungarians in Hungary know? My Aunt Ági makes a lovely soup from it. I have to agree though, it is one of my absolute vegetable, so versatile, I really love a slaw made of it too.
Your potato salad sounds lovely too, I’ll save this for cottage season.
LikeLike
Happy Anniversary to your parents! A beautiful photo too! I’ll buy small red skinned potatoes, boiled with skins on with a touch of olive oil and himalayan salt. I prefer to eat sweet potatoes over the white but this is a great idea to use celariac.
LikeLike
Thanks Lisa, yes I try to avoid potatoes most of the time. I just substituted sweet potato in an old recipe for mulligatawny soup, and it turned put amazing! https://kitcheninspirations.wordpress.com/2010/03/23/enhanced-mulligatawny-soup/
LikeLike
I think it’s all to do with the starch in the celeriac. I’ve made them again and a dusting of flour creates a superb light crisp outer. There are fine without, but a purist would say chips need to be crispy.
Looking forward to the pork recipe.
LikeLike
Thanks Dave.
LikeLike
Hi Eva, i love celeriacs versatility. I wish i had access to Yukon Golds though. Another good use of celeriac is these chips.
http://www.fdathome.co.uk/curried-monkfish-with-celeriac-chips-best-ever-ketchup
Dave.
LikeLike
Thanks Dave, I checked out your chips. Do you think they weren’t as crispy as fries because of their thickness? I wonder if you made shoe string fries would it be better?
LikeLike
I don’t buy a lot of potatoes too but hubby can eat them raw or cooked-he’s odd that way! But he loves mash and I know he’d love it if I made him this 🙂
LikeLike
Hi Lorraine, I thought raw spuds are poison? I’d love to hear your thoughts if you do make this.
LikeLike
Timely recipe, I have celeriac, potatoes and garlic.
You look so much like your Mom.
LikeLike
Thanks Norma. I saw your celeriac in your harvest post and hoped you’d try it.
LikeLike
I’d be happy with both the your mash and that pork. I’m making a mash with our dinner tonight. I don’t have celeriac on hand, but I have a kumara (a native sweet potato) and regular potatoes. I have a glut of garlic so I might roast some garlic to mix through. Roasting garlic does magical things to it.
LikeLike
Thanks Genie, I adore roasted garlic too, it just adds that next level to any dish.
LikeLike
Eva, that is such a good picture of your parents – they are both so distinct in their expressions – what a nice memory to have of them. I agree roasting veggies is hard to beat in terms of enhancing flavour, drawing out natural sweetness and even taming unwanted taste aspects of some vegetables. What a neat idea combining the potato with the celeriac in this case – a little bit of the best of both! (the pork is the prima donna, heehee! :)).
LikeLike
Thanks Kelly, I love that photo too, they were so young in it. The mash is a lovely change and it has a touch more body than the celeriac cauliflower mash I made before.
LikeLike
I love mashed potatoes but I do think about all the carbs. For me it’s all about the taste and this wonderful plate of food is all taste.
LikeLike
It’s very tasty and slightly sweet from the roasted garlic. A winner in my books, for sure.
LikeLike
love that you used celeric for the mash. I have never used it before but it sounds and looks amazing!
LikeLike
Thank you kindly Jessica, it was rather tasty too!
LikeLike
I struggle with not eating potatoes, but love them. What a great idea to add the celeriac mash to the mix.. it would allow me the flavor and texture, but fewer carbs! Wonderful! xx
LikeLike
Thanks Barb, it turned out extremely well. I will put this one away into my recipe binder for future celebrations, that’s for sure.
LikeLike
It’s been a year already? I remember this beautiful photo of your parents, Eva.
I’ve never prepared celeriac although I have eaten it. I like your idea of combining it with potatoes in a mash, especially with the roasted garlic. I need to try this and with mashed potatoes being a part of so many upcoming dinners, this is the perfect season to do so. Thanks, Eva.
LikeLike
Time sure does fly, doesn’t it John.
I loved this celeriac potato mash, it really hot the spot and I think it would be amazing with turkey gravy too.
LikeLike
I love the old photo of your parents, Eva! What a treasure.
And your mash sounds fantastic, too…I usually don’t eat mashed potatoes as I make them with loads of butter and cream. I know I would love yours as it looks delish and won’t cause any guilt at all 🙂
LikeLike
Thanks Liz, very kind of you to say. This mash is reasonably light with the addition of the celeriac. Plus with the roasted garlic, I find I don’t need the butter or cream!
LikeLike
Eva, this purée is very often served in France! (Often with game). I love it and yours looks absolutely irresistible with the pork.
Your parents’ photo is beautiful. I have always considered serious photos (without the huge, artificial smiles) more elegant and natural. They show much better people’s personality… I also remember I hated when, as a child, I was forced to smile “with teeth”. I hated it. I still do, but now I do what I want 😉
It’s funny because I never consider potato as a vegetable, but as a carb, just like rice, bread or pasta. I buy it rarely because I had an overdose as a child, but also because I love them so much if they are well cooked and alas cannot stop with a small portion… (I don’t have this problem with rice though, even though I love it too).
LikeLike
Thanks Sissi, I think the sweetness of the garlic and celery root would had a wonderful flavour to game, such a lovely combo.
It’s a tradition to hire a professional photographer for your wedding her and they take pictures for hours. I thought my face would melt off from smiling so much!
LikeLike
Great way to use the veggies lying about. I’m never that creative. I love the picture of your parents-you totally have your mother’s eyes!
LikeLike
Thanks Kristy, so sweet of you to say, my Mom was a truly wonderful person.
LikeLike
I LOve potatoes, it is the irish you see, however I seldom eat bread or cakes or sugar so I hope it makes up for it.. but I am very interested in your celeriac root. I grow one it is enormous, but I also grow celery.. dead now though i am afraid, next year i MUST experiment with the roots.. Thank you Eva! gorgeous shot of your parents.. c
LikeLike
My aunt in Hungary grows celery root too, in a pot! If you dilute it with stock, it would make a very tasty soup too.
That’s very kind of you to say.
LikeLike
What a great looking meal. We definitely buy fewer potatoes in the summer, but in the winter, they’re a staple. Thanks for the shout out.
LikeLike
Thanks Greg, anytime.
LikeLike
I had this same mash while traveling and it was delicious.
LikeLike
Thanks Karen, it’s a keeper for stews that’s for sure.
LikeLike
I have a celeriac in the fridge that I need to use before it goes bad. I’d like to make this later this week. Thanks for the inspiration!
LikeLike
Thanks Barb, it was very tasty indeed.
LikeLike
It’s so lovely to see a photo of your mum and dad. I’m so sorry your dear mother isn’t here for the celebration. You look like her Eva! xx
LikeLike
Thanks Charlie, I miss her every single day. And it’s impossible to believe that my Dad’s been gone 31 years!
So sweet of you to say that.
LikeLike
I don’t buy potatoes often either…same reason like you ;-))
The mash looks delicious and comforting.
LikeLike
Thanks Angie, it was quite tasty too!
LikeLike
Happy anniversary to your parents – that photo is beautiful.
Now regarding this ‘mash’ I love it. Full stop. It’s healthy (celery) but involves potato (my love!) 🙂
Cheers
Choc Chip Uru
LikeLike
Thanks CCU.
LikeLike
Although I consider mashed potatoes with roasted garlic about the best side dish EVER, I think trying to add some healthy veg in the form of the celeriac is a good idea.
Though, I’m still intending to visit Rufus’ web site as well. 🙂
LikeLike
Hi Maria, I love the mashed potatoes with roasted garlic too. I’ve bookmarked a couple of the recipes from Greg’s site.
LikeLike