This creamy vegan celeriac mash comes together quickly and easily in less than 30 minutes. It’s delicious, silky smooth and has a unique flavour. Celeriac is a mild-tasting root vegetable that could be best described as having an earthy taste with a hint of celery and a nutty, slightly sweet flavour. It’s superb as an accompaniment to dishes with character, like mushroom bourguignon, which is cooked in a rich red wine sauce, and it’s a great side dish to serve with any hearty vegan stew!
You’ll be surprised how quick and easy it is to make. Simply steam or roast it until tender and then mash it for a rustic texture or blend it for the smoothest, creamiest celeriac purée imaginable. Either way, you’ll find it irresistible! There’s also the option of adding roasted garlic. Garlic roasted in the oven with a little evo oil becomes wonderfully mellow, sweet, and caramelized. It loses its sharp, pungent edge and mutates into a rich, nutty, almost buttery cream with subtle smoky undertones. It adds a warm depth of flavour and a hint of umami that enhances this vegan celery root purée without overpowering it.
What is celeriac?
Celeriac, also known as celery root, knob celery, and turnip-rooted celery, is a root vegetable closely related to celery. It’s round and knobby with a rough, beige skin. While it may look unappealing on the outside, the creamy-white flesh inside is versatile and flavorful, with a mild, nutty, and slightly earthy taste reminiscent of celery. It’s low in calories but rich in fibre, vitamin C, vitamin K, and potassium. Read more about celeriac and its culinary uses and health benefits.
Celeriac, or Apium graveolens var. rapaceum to give it its botanical name, is widely cultivated around the Mediterranean and in Northern Europe. Here in Switzerland, celeriac is a staple in salads. It’s grated into fine strands and added as a standard ingredient to mixed salads, both at home and in restaurants. You can buy it ready-grated in packets at supermarkets all over Switzerland. It’s crunchy and tastes nutty, just like the knobbly bottom of the celery plant that all the stems are attached to.
About this recipe
I had never thought of cooking celeriac until I became vegan and started trying lots of new foods. But since I discovered how good it is cooked, I make this recipe often – it’s a great alternative to mashed potatoes. When cooked, celeriac becomes tender and creamy, and there’s no need to add any flavourings other than a knob of vegan butter or extra virgin oil and a little salt. One thing that does enhance the flavour, though, is roasted garlic. I love it – the flavours go so well together! This delightful celeriac purée is also great for picky eaters in the family or those who are looking to incorporate more vegetables into their diet.
How to make creamy vegan celeriac mash
Ingredients
You’ll find the exact quantities of each ingredient in the recipe card at the bottom of the page.
- celeriac – Look for firm, heavy bulbs with unblemished skin, like the one in the photo above. Avoid any that feel soft or have brown spots.
- garlic (optional) – You’ll need a whole head of garlic (don’t worry, it becomes wonderfully sweet, mellow and nutty when roasted!)
- salt – I use unrefined sea salt.
- vegan butter or extra virgin olive oil – I like Vegan Block by Naturlì or Flora plant-based butter.
In the recipe card below, you’ll find the list of ingredients, with exact quantities (adjustable), as well as step-by-step instructions with photos.
Useful tips
- Celeriac has a naturally high water content, so it’s best to steam or roast it. Avoid boiling, as this can make the celeriac soggy. Steaming not only preserves its texture but also retains more nutrients.
- Put salt in the water under the steaming basket. That way, you probably won’t need to add salt to your celeriac mash.
- For a deeper, umami-rich flavour, roast celeriac chunks on a baking tray lined with parchment paper or aluminium foil at 200°C (400°F) for 15–20 minutes. Keep in mind that roasting will result in a less smooth texture with some dark flecks where the celeriac has browned during roasting. You may also need to add a bit more soya milk, as roasted celeriac tends to be drier than steamed.
- Unlike potatoes, you can put celeriac in a blender or food processor and get it super smooth. For a more rustic effect, you can just mash it with a potato masher. In that case, I would serve it as a vegetable side dish in the same way as you would serve mashed swede or turnip.
How to roast a whole head of garlic
- Slice off the top part of a head of garlic.
- Put the head of garlic on a piece of aluminium foil.
- Pour a few drops of oil into the spaces between the cloves.
- Wrap the head of garlic in the aluminium foil and roast it in the oven at 250°C for 20 – 30 minutes, until soft and fragrant.
- Unwrap the aluminium foil and allow the garlic to cool down.
- Squeeze the roasted garlic out of each individual clove and set aside.
How to make creamy vegan celeriac mash
Instructions
In the recipe card at the end of this post, you’ll find step-by-step instructions with photos.
- Peel the celeriac and cut it into cubes.
- Put salted water in the base of a steamer.
- Put the cubes of celeriac in the steamer basket and cover the pan with a lid.
- Steam the celeriac for 15 – 20 minutes until soft enough to mash.
- Put the steamed celeriac, a knob of vegan butter and roasted garlic (if using) in a blender beaker, and blend until smooth.
- Taste the celeriac mash and add salt if necessary.
How to serve vegan celeriac mash
This creamy vegan celeriac purée is best served hot! Putting it in the blender and adding cold butter and milk will cool it down a bit, so you’ll probably want to heat it up again quickly before you serve it.
Put the celeriac mash into a serving bowl and top with an additional knob of vegan butter. It will start melting as you lay it on the table in front of your guests! Garnish it with a twist of freshly ground black pepper and let the guests help themselves. Alternatively, make wells of celeriac mash on individual plates and ladle the stew or casserole into them until brimming with gravy.
This creamy celeriac mash is the perfect accompaniment for mushroom bourguignon! It makes a great special occasion dish that will have your guests raving and clamouring for more!
How to store leftover celeriac mash
It’s best to store any leftover celeriac mash in an airtight container in the fridge, where it will keep for 3 – 4 days. Reheat it slowly in a pan with a lid to prevent it from drying out. Remember that the vegan butter solidifies in the fridge and will only become liquid again once it’s heated, so wait before adding water or milk, even if the celeriac mash looks thick.
Can you freeze vegan celeriac mash?
Yes! Let the mash cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the fridge and reheat with a little liquid to restore the creamy texture.
Did you like this vegan celeriac mash recipe? I’d love to hear from you! Leave a comment below or take a quick pic and share it on social media. Don’t forget to tag me on Instagram or Facebook vegan_hot_stuff. I love seeing your re-creations!
celeriac mash
4
servings15
minutes15
minutes30
minutesA deliciously smooth and creamy celeriac mash made with just 3 ingredients – celeriac, salt, vegan butter and (optional) roasted garlic. Serve with mushroom bourguignon or other hearty vegan stew! Your guests will love it!
Recipe by Deborah, veganhotstuff.com
Quantities are for a side dish for 4 people.
Ingredients
1 whole celeriac (weighing 1 – 1,2 kg
sea salt
vegan butter or extra virgin olive oil
black pepper
1 whole head of garlic (optional)
Directions
- Peel the celeriac.
- Put salted water in the base of a steamer.
- Cut the celeriac into cubes and put them in the steamer basket. Cover with a lid.
- Steam the celeriac for 15 – 20 minutes, until soft enough to mash
- Put the steamed celeriac, a knob of vegan butter and roasted garlic (if using) in a blender beaker, and blend until smooth.
- Taste the celeriac mash and add more salt if necessary. You might want to heat it up again before serving.
- Put the celeriac mash into a serving bowl and top with an additional knob of vegan butter. It will start melting as you lay it on the table in front of your guests! If you don’t want to use butter, you can leave it out or substitute it with extra virgin olive oil.
- Garnish with a twist of freshly ground black pepper.
- Serve with mushroom bourguignon or other hearty vegan casserole or stew.
Notes
- Celeriac has a naturally high water content, so it’s best to steam or roast it. Avoid boiling, as this can make the celeriac soggy. Steaming not only preserves its texture but also retains more nutrients.
For a deeper, umami-rich flavour, roast celeriac chunks on a baking tray lined with parchment paper or aluminium foil at 200°C (400°F) for 15–20 minutes. Keep in mind that roasting will result in a less smooth texture with some dark flecks where the celeriac has browned during roasting. You may also need to add a bit more soya milk, as roasted celeriac tends to be drier than steamed. - If you decide to steam your celeriac, I suggest salting the water under the steaming basket. That way, you probably won’t need to add any salt to your celeriac mash afterwards.
- Oven-roasted garlic adds warm, umami notes to this creamy vegan celeriac mash. Simply slice off the top part of a head of garlic and place it on a piece of aluminium foil. Pour a few drops of oil into the spaces between the cloves. Wrap the head of garlic in the aluminium foil and roast it in the oven for 20 – 30 minutes. Unwrap the aluminium foil and allow the garlic to cool down. Squeeze the roasted garlic out of each individual clove and add it to the blender with the celeriac, plant-based milk and vegan butter.
- Unlike potatoes, you can put celeriac in a blender or food processor to get a super smooth purée. For a more rustic effect, you can just mash it with a potato masher. In that case, I would serve it as a vegetable side dish in the same way as you would serve mashed swede or turnip.
- If you need to reheat the celeriac purée before serving, you can quickly blitz it in the microwave.
Frequently asked questions
Can I make this vegan celeriac mash ahead of time?
Yes! You can prepare celeriac mash in advance and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of plant-based milk if needed.
What can I use instead of celeriac?
If you can’t find celeriac, you could make a similar purée with parsnips, turnips, swede (rutabaga), sweet potatoes, or a mix of potatoes and cauliflower for a similar texture and flavour.
Is vegan celeriac mash healthy?
Yes! Celeriac is low in calories, high in fibre, and packed with vitamin C, potassium, and antioxidants. It’s a great lower-carb alternative to mashed potatoes.
What can I serve with celeriac mash?
Apart from being the perfect accompaniment for mushroom bourguignon, celeriac mash pairs well with grilled portobello mushrooms, vegan stews, or plant-based sausages.
What does celeriac mash taste like?
Celeriac mash has a mild, slightly nutty, earthy flavour with hints of celery and parsley. It’s creamier and lighter than traditional potato mash, making it an interesting alternative.
I hope you enjoy this creamy vegan celeriac mash recipe! If you do, it would be great if you could give it a star rating and leave a comment below. I’d really appreciate the feedback, and it also helps others find my blog and recipes. Thanks so much for your support! Deborah xx
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