- 1 celeriac root
- 2 Tablespoons butter
- 1/4 – 1/2 cup of milk or nut milk
- 1/2 tsp salt
*You’ll need a potato masher or you can food process the steamed celeriac.
Cut off the tops on the celeriac root (you can use these just like celery in other recipes, so don’t throw them out!) and slice off any stringy/fussy root areas. Carefully cut the root into slices and then 1/2 cubes. While you can boil these, I like to steam them as steaming leaves more nutrients intact.
If you have a small steamer pot, you can throw the celeriac cubes in that, bring water to boil and steam for about 20 minutes or until tender (test with a fork). If you don’t have a steamer pot, you can effectively steam the celeriac cubes by putting 1/2 – 1 cup of water into a frying pan with a lid (I highly recommend glass lids so you can see what’s going on in there). You want to keep an eye on the water so it doesn’t completely evaporate. It will take about 20 minutes or so. Just keep testing it with a fork for tenderness.
Once the celeriac is steamed, drain any excess water off. If you’re using a potato masher, transfer the celeriac to a saucepan along with your butter and start mashing. If you’re using a food processor, put the celeriac and butter in and pulse until you get a corse mashed consistence, then transfer to a saucepan.
Next, you’ll want to slowly stir in your milk or nut milk watching for the consistence you want. Serve immediately. Makes about 2 servings. Will also store in the fridge for a few days.