Best Celeriac Potato And Roasted Garlic Mash Recipes

CELERIAC & GARLIC MASHED POTATOES

Celeriac & Garlic Mashed Potatoes image

My family can't get enough of this comforting fall favorite, especially at Thanksgiving. I love the addition of the celeriac. Its mild celery flavor pairs well with the garlic and potato. -Lynelle Martinson, Plover, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3 medium Yukon Gold potatoes, peeled and cubed
1 large celery root, peeled and chopped
3 garlic cloves, peeled
2 tablespoons butter
2 tablespoons 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced chives

Steps:

Place the potatoes, celery root and garlic in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 15 minutes. Drain; cool slightly., Mash vegetables with butter, milk, salt and pepper. Stir in chives.

Nutrition Facts : Calories 135 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 306mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CELERIAC & POTATO MASH

Celeriac & potato mash image

Serve this with stews, when you fancy a change from plain mashed potato

Provided by Good Food team

Categories Dinner, Side dish

Time 35m

Number Of Ingredients 6

Ingredients

1.3kg floury potatoes , cut into chunks
850g celeriac , peeled and cut into chunks
140g salted butter , plus a knob to serve
4 bunches spring onions , about 550g, cut into 1cm slices (including the green parts)
250ml double cream
freshly grated nutmeg

Steps:

Boil the potatoes for 20-25 mins until tender, adding the celeriac after 5 mins. Drain and press through a potato ricer back into the pan once the surface water has evaporated, or mash well with a potato masher in the dry pan.
While the potatoes cook, melt the 140g butter over a medium heat, then sweat the spring onions for about 5 mins until soft and silky, stirring occasionally. Add the cream and season with salt, pepper and nutmeg. Bring to a simmer, then cook for another few mins until this thickens a little.
Stir two-thirds of the creamy onions into the potato and celeriac purée. Season to taste. If making in advance, cover the surface of the mash and the sauce with cling film, then set aside. Can now be frozen or made up to a day ahead. Just before serving, gently reheat the mash and reserved sauce. Spoon the mash into a serving bowl, pour the sauce on top and turn it over a few times to loosely mix. Make a well in the centre and drop in the remaining knob of butter.

Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.57 milligram of sodium

CELERIAC, POTATO AND ROASTED GARLIC MASH

Celeriac, Potato and Roasted Garlic Mash image

Adapted from the complete casserole and one-pot cookbook. This makes a great side dish, and a nice variation on regular mash potato.

Provided by Sarah

Categories Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lemon, juice of
1 kg celeriac
500 g potatoes, peeled and chopped
4 large garlic cloves
50 g butter
2 tablespoons cream
salt
pepper

Steps:

Preheat oven to 200°C.
Add lemon juice to a bowl of water.
Peel and dice celeriac and add to water (lemon prevents browning).
Add celeriac and potato to 2 separate saucepans of water that has been salted.
Cook celeriac for 25 minutes or until tender and cook potato for 15 minutes, or until tender. Drain.
Place garlic on baking tray and roast for about 20 minutes, let cool and peel away skins.
Add butter and cream to potatoes and mash.
Using a food processor, add celeriac and garlic and pulse until smooth, scraping down the sides as necessary.
Add to potato mash and stir to combine.
Season with salt and pepper to taste.