Celery Root Mash with Dill Oil

Dinner

Celery Root Purée

If there were an award show like, say, the Golden Globes (for vegetables), celery root wouldn’t be invited. Celery root would be the bathroom attendant handing napkins to chantrelle mushrooms. Or celery root might be hired to direct the limos, which would be full of fancy, purple cauliflower and haricot vert.

Celery root would go home after the award show to hang out with her kids and put food on the table. Celery root is a good lady; a humble, good lady. Not glamorous, not fancy, not famous but totally awesome.

This celery root mash is like an updated, more interesting version of mashed potatoes.

It’s made similarly by boiling the celery root and single potato.

The cooked celery root and single potato are then pulsed in a food processor until they’re somewhat smooth.

When they’re added back to the pot, a good amount of butter and cream are added to give that extra amount of comfort.

I love the addition of celery salt, too.

I’m pretty sure I’ve loved celery since the beginning of time. I mean, ants on a log?! My childhood favorite.

Dr. Brown’s Celery soda and a pastrami sandwich? LOVE.

And I’m really obsessed with the idea of juicing celery and making celery ice cubes for bloody mary’s.

Celery Root Purée

Oh and the dill oil is such a lovely addition. It adds a really refreshing element to a bowl of comfort.

In Los Angeles we’re experencing a crazy cold winter. I’m talking in the thirties! THIRTIES! For Los Angeles, that’s a bit insane. But I’m totally loving it because I get to make things like this and enjoy them so completely.

Celery root, you are middle-class and I love you.

Celery Root Purée

Celery Root Mash with Dill Oil

PRINT
0 from 0 votes

Ingredients

Celery Root Mash:

  • 2 celery roots, about 2 pounds, peeled and cubed
  • Salt
  • 1 medium potato, peeled and cubed
  • 2 garlic cloves, peeled
  • 4 tablespoons unsalted butter, cubed
  • 1/4 cup heavy cream
  • 3/4 teaspoon celery salt
  • 1/4 teaspoon white pepper
  • Salt

Dill Oil:

  • 1 medium bunch of dill, 1/2 ounce
  • 3/4 cup olive oil
  • Salt

Directions

  • Fill a medium pot with water and place it over moderately high heat; add 2 teaspoons of salt to the water. Once it reaches a boil, add the celery root and cook for 10 minutes. At the 10 minute mark, add the potato, and cook for an additional 10 minutes.
  • While the celery root and potato are cooking, make the dill oil. To a food processor, add the dill and olive oil; pulse until the dill is broken up into little bits. Transfer to a glass jar and allow to sit while you finish the celery root mash.
  • After cooking for 20 minutes, the celery root and potato should be tender when poked with a fork. Turn off the heat and drain the celery root/potatoes in a colander and carefully add them to a food processor, along with the garlic cloves; pulse until smooth. Note: You may have to do this in batches, depending on the size of your food processor.
  • Add the pureed potato and celery root back to the pot and turn the heat to low. Mix in the butter, cream, celery salt and pepper. The mixture should be thick and smooth(ish). Salt to taste. I ended up adding an additional 1/2 teaspoon of salt.
  • If you like (I did), run the dill oil through a small sieve, catching any dill leaves and discarding. The oil will be a pretty bright green. Add the celery root mash to a bowl and pour the oil atop, along with a few fresh dill leaves. Serve immediately.
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
Previous Post Next Post

You Might Also Like

33 Comments

Leave a Reply

Recipe Rating




  • Reply Kim January 28, 2013 at 4:48 pm

    I saw celery root the other day at the grocery store, and had never heard of it. I wondered how you would use it, now I know!

  • Reply Richard Greenhalgh January 27, 2013 at 4:59 am

    Interesting. Celery root, or celeriac as it is usually called here in the UK, is becoming more popular right now. At the moment this means that it is still not that easy to find it has, when you do, become more expensive! It’s well worth it though and it isn’t hard to grow, commercially or at home in our climate. It is wonderful cut into chunks and roasted along with other autumn/winter veggies such as parsnip and fennel bulb.

    • Reply Adrianna January 27, 2013 at 3:04 pm

      Agreed. I absolutely love it and it’s definitely becoming more popular.

  • Reply Bernadette @ Now Stir It Up January 16, 2013 at 12:07 pm

    Celery ice cubes? Yes please. Such a great idea. The way you describe celery root is perfect and cute. Love it. Plus the celery root mash looks so comforting.

  • Reply Jayne January 15, 2013 at 6:50 pm

    I’ve never thought of using celery root for mash. In fact, I’ve probably never actually seen a celery root in my life. Maybe I should scout around.

  • Reply Stefanie @ Sarcastic Cooking January 15, 2013 at 1:39 pm

    You really gussied up this humble lady and made her look so fancy! I love celery root, it is such a great switch up from potatoes.

  • Reply joelle (on a pink typewriter) January 15, 2013 at 8:54 am

    I’ve never tried celery root, but this mash looks yummy!

  • 1 2