The Washington Post

Vegan Celery Root Mash

Vegan Celery Root Mash 4.000

Justin Tsucalas for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jan 21, 2021

Celery root, a.k.a. celeriac, is a gnarly looking root vegetable, but once you get past its rough exterior, you'll find a neutral-tasting interior with a hint of celery. This simple mash brightens the vegetable's subtle taste with the addition of lemon zest and juice, and extra-virgin olive oil adds both fat and flavor. Mash by hand for a more rustic texture, or puree in a food processor for a smoother consistency.

Active time: 15 mins ; Total time: 45 mins

Storage Notes: The mash can be refrigerated for up to 3 days.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 2 pounds celery root (celeriac), peeled and cut into roughly 1-inch chunks (see NOTE)
  • Kosher salt, to taste
  • 1/4 cup extra-virgin olive oil, plus more as needed
  • 1 tablespoon juice plus 1 teaspoon finely grated zest from 1 lemon
  • Freshly ground black pepper, to taste
  • Chopped fresh celery leaves or parsley leaves, for garnish

Directions

In a medium pot, combine the celery root and a generous pinch of salt, and add enough water to cover. Place the pot on the stove, bring to a boil, reduce to a simmer, and cook, skimming off any impurities that float to the top, until a fork easily slides into the celery root with little to no resistance, about 20 minutes.

Drain the celery root, return to the pot to low heat, and cook, stirring occasionally, to get rid of excess moisture, 1 to 2 minutes.

Remove from the heat and add the olive oil, lemon juice and zest. Using a potato masher, mash to reach your desired consistency, adding more oil as needed.

Season to taste with salt and pepper. Transfer to a bowl, top with an extra drizzle of olive oil, a few more cracks of black pepper and the celery or parsley leaves, and serve.

NOTE: To peel celery root, use a sharp chef’s knife to cut off the top and bottom. Place it on a cutting board on one of the flat sides so that it is stable. Cut away the rough peel in vertical strips, following the curve of the vegetable, and then you can prep it as instructed.

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Recipe Source

From Voraciously staff writer Aaron Hutcherson.

Tested by Aaron Hutcherson.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 151


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 175mg 7%

Total Carbohydrates: 14g 5%

Dietary Fiber: 3g 12%

Sugar: 3g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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