#Celeriac Mash

Dreaming of this silky smooth celeriac mash thanks to @annablfood 😍 this is a great alternative to mashed potato, and the garlic and thyme add so much flavour, this is a recipe to impress your guests! Enjoy it alongside your favourite Jane Plan, or as a delicious side dish over Christmas! Full recipe available on our website. Comment below if you’ll be trying this one👇

SLOW-BRAISED CHICKEN // CELERIAC MASH // TARRAGON CAPER SAUCE 🍋🍗 RECIPE ⬇️ @cud_cooks x @laespanolauk AD Golden, crisp-skinned chicken legs slow-braised until tender, served over silky celeriac mash and finished with a bright tarragon, lemon and caper sauce. Recipe (serves 3) - Peel and dice 2 whole celeriac into small 3-5mm squares. Melt 50g unsalted butter in a wide pan, add the celeriac with a generous pinch of salt, and cook over a medium heat for around 45 minutes, stirring frequently, until completely soft and most of the moisture has evaporated. - Stir through 150ml double cream and 100ml chicken stock, then blend until completely smooth. Check seasoning and keep warm. - Season 3 whole chicken legs generously with salt and pepper. Heat 2 tbsp La Española Olive Oil in an ovenproof pan and sear the chicken skin-side down until deeply golden and crisp. Remove from the pan. - Lower the heat and soften 4 finely chopped garlic cloves. Add 4-5 thyme sprigs, then deglaze with 500ml chicken stock. Return the chicken to the pan, cover with a lid and cook in a 160°C oven for 45 minutes. - Remove the chicken and thyme stalks, then reduce the stock by roughly two-thirds. Stir through 2 tbsp crème fraîche and 1 tsp Dijon mustard, reducing again until the sauce coats the back of a spoon (add a splash more stock if needed). - Finish with the zest of ½ lemon, a squeeze of lemon juice, 3 tbsp chopped capers, and a handful of finely chopped fresh tarragon. - Spoon the celeriac mash onto plates, top with the chicken and sauce, and finish with a generous drizzle of La Española Extra Virgin Olive Oil. #chicken #mash #cooking #recipe #dinner

Celeriac & Potato Mash 🥔 Such a tasty twist on mashed potatoes, if you haven’t tried it, it’s worth a crack! I think it’s way better, wifey not so sure. What do you think? #celeriac #potato #mash #tasty #delicious #food #instafood #foodporn #creamy #butter #chives #cooking #kitchen #dad #dadlife

Episode 8: Celeriac Mash Welcome to Episode 8 of The Ultimate Christmas Dinner Series, created in collaboration with @leggesofbromyard. Today we’re making a creamy celeriac mash - a lighter, flavour-packed alternative to traditional mash that pairs perfectly with Legges festive meats. Ingredients (serves 6): • 1 large celeriac (approx. 1kg), peeled and cubed • 50g butter • 100ml double cream • Salt & white pepper Method:     1    Add the celeriac to a pan of salted boiling water and cook for 20–25 minutes until very tender.     2    Drain well and allow the steam to evaporate.     3    Stir through the butter and cream.     4    Mash or blend until smooth.     5    Season to taste and serve hot. Follow along for Episode 9- The Ultimate Gravy #ChristmasDinner #FestiveFood #CeleriacMash #ChristmasSides #LeggesOfBromyard #ShopLocal #ChristmasCooking #SupportLocalBusiness

CELERIAC, PARSNIP & POTATO MASH 🥄👇 Super smooth, creamy mash made with not just your usual potatoes but seasonal celeriac and parsnip too 😍 3 portions of veggies in one tasty side 🙌 It’s great with your Sunday roast or try it with warming mushroom bourguignon (recipe is on my feed) 🫶 Recipe serves 2 250g potato 250g celeriac 250g parsnip 2 tsp Dijon mustard 2 tsp vegan butter Salt and pepper 2 tsp dijon mustard 2 tsp vegan butter Pinch of salt Peel and roughly chop the celeriac, parsnips and potatoes. Add the celeriac to a large saucepan and cover with boiling water and add a pinch of salt. Bring to the boil and continue to boil for 5 minutes before adding the parsnips and potatoes. Boil for a further 10-15 minutes or until everything is soft enough to easily put a knife through. Drain the veg and add to a food processor with the mustard, butter and a generous pinch of salt and pepper. Blend until smooth and creamy. Serve and enjoy! 💛 #vegan #veganfood #veganfoods #mashedpotatoes #mash #parsnip #parsnips #celeriac #potatorecipes #potatoes #veganrecipe #veganrecipes #veganrecipeshare #plantbased #plantbasedrecipe #plantbaseddiet #plantbasedrecipes #plantbasedfood #veggie #veggiefood #veggies #veganmeal #veganmeals #veganfoodshare #mashedpotato #easyveganrecipes #easyrecipe #recipereels #foodreel #sundayroast

My favorite recipe using this absolutely underrated vegetable! 🤗🥔 Do you cook with celeriac?🍴 It’s such a nice root vegetable, easy to prepare, healthy and affordable too! If you haven’t eaten celeriac in a long time, it’s time to try this delicious soup! 👌 1 celeriac 1 kg / 2 lb 1 onion diced 2 cloves of garlic minced 4 cups vegetable broth or same amount as weight of celeriac 2 bay leaves 4 sprigs of fresh thyme 1/2 cup of cream cheese 2 tablespoons of olive oil Salt Black Pepper 📌 Creamy Celeriac Soup (with crispy bacon and breadcrumbs) Full recipe (and tips 👌) in my blog. Link in my bio. 🇫🇷 Soupe crémeuse de céleri-rave (avec du bacon croustillant) Recette en français sur mon blog. Lien en bio. 🇩🇪 Cremige Selleriesuppe (mit knusprigem Speck) Rezept auf Deutsch auf mein Blog. Link in Bio. #celeriac #célerirave #knollensellerie #wintersoup #wintersuppe #suppe #soupemaison #healthyrecipes #frenchcuisine #französischkochen #recettesaine

The best, easiest, garlicky creamy cauliflower mash you will ever have. If you are not a lover of cauliflower I feel like I can change your mind. This is the easiest few ingredient recipe will ever come across and absolutely delicious. If you find that that the cauliflower you make is watery it’s because you are not drying it out properly on the stove after it’s boiled. The trick to the perfect cauliflower mash is to drain it really well and let that water evaporate in a pan on medium heat for 5-6 minutes before it’s mashed. If you don’t do this step, you definitely can have a very watery mash. This recipe makes 2 large portions or 4 small. You will need: ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 small head raw cauliflower — 6 cups salt to taste tablespoon of butter tablespoon cream cheese — optional 1/4-1/2 of a garlic clove — trust me it can be super pungent, you can also use roasted garlic for that mild flavour ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Please note: feel free to plant-based butter or any plant-based cream cheese that you love. Everyone tells me that Kite-Hill is delicious. You are more than welcome to also use sour cream or ghee as well. Feel free to adjust and make it your own. You can definitely mash it on your own but using a food processor is going to give you the creamiest texture. You can also use a ricer if you have one. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Wash and break up your cauliflower into florets. Boil water on the stove and salt it. Once it comes to a boil you can add in the cauliflower and let it go until it’s fork tender. Mine usually takes around 10-15 minutes. Drain out the water and transfer it into a pan on the stove on medium-high heat. Mash it down without touching the pan as you don’t want to damage your non-stick pans and let that water evaporate completely as you stir. This will take about 5 to 6 minutes. You can now add it to a food processor with a little bit of extra salt, touch of butter, 1/4 of a garlic clove ( or garlic powder ) and optionally any cream cheese you love. Process on high until creamy and enjoy. Can be refrigerated and re-heated up to 3-4 days. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #themodernnonna #cauliflower #cauliflowerrecipes #cauliflowermash #healthyrecipes #healthyeating #healthyfood

Winter days are perfect for a warming bake. I went for a seasonal favorite, celeriac. It has these beautiful, irresistible sweet and earthy flavours, perfect for this weather. To lift it up I paired it with a rich tomato sauce and creamy, nutty tahini. Full recipe in my cookbook Boustany, but here I suggest a vegan alternative. Serve it as a main or alongside something else, as you like.

BROWN BUTTER CELERIAC MASH (a.k.a. the mash that steals the spotlight) This is not your average mashed potatoes. This is the kind of mash that makes guests ask “wait… what IS this?” and then immediately ask for the recipe. Silky. Nutty. Luxe. Looks fancy, tastes outrageous, and secretly takes almost zero effort. Perfect for a glam dinner party ✨ or a cozy Tuesday night when you want main-character energy on your plate. What you need • 2 celery roots (celeriac), peeled • 4 potatoes, peeled • 2 tbsp butter • Salt (don’t be shy) Chives for serving optional How to make the magic 1️⃣ Steam the celery root + potatoes until fall-apart tender. 2️⃣ Melt the butter and let it brown gently until it smells nutty and irresistible (that’s the noisette moment 👀). 3️⃣ Mash everything together while warm. 4️⃣ Season well, mash until dreamy, and try not to eat it straight from the bowl. Serve this under rich short ribs and watch it outshine the main course. Yes, it’s that good. Warning: this mash will be requested at every dinner from now on. #restaurantvibes #comfortfoodglowup #foodthatwows

This is episode 2 of my series Forgotten Veg. You told me the ingredients you’re most unsure about and I am showing you how I like to use them! This week we are using celeriac to make a delicious gratin. If you were unsure about celeriac before, you will be obsessed with it after this! Ingredients: 1 celeriac 2 leeks 350ml vegan double cream 300ml unsweetened soya milk (or any other plant milk) 1 tbsp butter 1 tbsp olive oil 2 sprigs of rosemary 1 large bay leaf 1/2 a tsp ground nutmeg 1/4 of a stock cube 200g vegan cheese Salt & pepper Method: Peel and cut the celeriac in half, then thin slices. Plop them in water to stop from discolouring. Cut leeks in half lengthways, then slice finely into half moons. Sauté these in olive oil and butter on a low heat until soft. Set aside 50ml of cream and pour the rest into the leeks along with the milk, herbs and spices. Bring to a gentle boil and then leave to cool for 10 minutes. In an oven proof dish, spoon the creamy mixture into the bottom, layer the celeriac on top followed by some cheese. Repeat this process until everything is finished, ending with celeriac as the top layer. Pour over the remaining cream, sprinkle with salt and pepper and a final dusting of cheese. Bake in the oven at 190C for 1 hour (until browned and bubbling).

Great low carb alternative to white potato fries 🍟 👇 If you have never tried making mash or fries from celeriac (celery root), it’s time to change that! I don’t like celery, but celeriac is a different story 😋 Celeriac is considered a low GI food and has less than 5 net carbs per cooked 100g. Important to note: you need to choose the right celery root! Don’t try to get the biggest in the shop, try to pick a medium sized firm nice-looking one that’s not old or bruised. You’ll need: ✔️Celeriac (1, peeled and cut into 1-1.5cm thick strips, don’t do them thinner than 1cm) ✔️Olive oil ✔️Smoked paprika (1 tsp or more to your liking) ✔️Onion powder (1/2 tsp or more to your liking) ✔️Salt to taste Instructions: 1. Preheat your oven to 200C/400F (fan-forced). Line a baking tray with parchment paper. Use an air fry basket (like my one in the video) if you have it. 2. If you have never dealt with celeriac before, make sure you peel all of the skin well, don’t leave any brown spots. There’re some useful videos on Youtube on how to clean celeriac. 3. Place your celeriac strips in a bowl, cover in olive oil, add paprika and onion powder. Mix well. Don’t add salt yet. 4. Put it in the basket in one layer, or on the baking tray and pop it in the oven (in the basket - 17-20min, on the baking tray for about 20 min and then flip them and cook for another 15min). 5. Once out of the oven, put them in a bowl, season with salt to taste and shake it to mix well. Serve straight away with your favourite low carb sauce. Enjoy and follow for more low carb recipes ☺️ #food #delicious #lowcarb #lowcarbdiet #fries #frenchfries #healthyfood #healthyeating #insulinresistance #easyrecipes #recipes #healthyrecipes #lowgi #cooking

Move over mashed potatoes. Parsnip, celeriac, and sunchoke purée with crispy sunchokes. All the creamy rich goodness of mashed potatoes with sweet, nutty, and earthy notes.