Celeriac mash is a flavorful alternative to traditional mashed potatoes, offering a slightly nutty and earthy taste. Mary Berry Celeriac Mash recipe is a simple yet delicious dish that brings out the unique flavors of celeriac while maintaining a creamy and smooth texture. This mash pairs well with a variety of main dishes and is perfect for anyone looking to try something a bit different. Plus, it’s low in carbs, making it a great option for those watching their carbohydrate intake.
What is Celeriac Mash?
Celeriac, also known as celery root, is a knobby root vegetable that has a mild, celery-like flavor with a starchy texture similar to potatoes. When mashed, it transforms into a creamy, smooth side dish with a slightly sweet and nutty flavor. Mary Berry Celeriac Mash is a lighter, healthier take on mashed potatoes, yet it’s just as comforting and versatile.
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Why You Should Try This Recipe
- Low-Carb Alternative: Celeriac has fewer carbohydrates than potatoes, making it a healthier choice for those looking to reduce carbs.
- Unique Flavor: The earthy, nutty flavor of celeriac adds a twist to the traditional mash.
- Simple to Prepare: With minimal ingredients, this dish is easy to make and delivers great flavor.
- Versatile Side Dish: It pairs well with roasted meats, poultry, or even fish.
- Creamy and Comforting: Despite being a healthier option, celeriac mash still offers that creamy, comforting texture.
Ingredients Needed to Make Mary Berry Celeriac Mash
- Celeriac (1 large, about 800g): The main star of the dish, peeled and cubed.
- Butter (50g): Adds richness and a smooth texture to the mash.
- Cream (100ml): Makes the mash extra creamy and luxurious.
- Milk (100ml): Helps create a smoother texture.
- Salt and Pepper: Season the mash to taste.
- Nutmeg (optional): A pinch of nutmeg adds a warm, subtle spice to the mash.
Equipment
- Large Pot: For boiling the celeriac.
- Potato Masher or Blender: To mash the celeriac to a smooth consistency.
- Peeler: To remove the tough skin of the celeriac.
- Colander: For draining the cooked celeriac.
Instructions to Make Mary Berry Celeriac Mash
- Peel and chop the celeriac: Using a sharp knife, peel the tough skin from the celeriac and cut it into 1-inch cubes.
- Boil the celeriac: In a large pot, add the cubed celeriac and cover with water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the celeriac is tender and easily pierced with a fork.
- Drain the celeriac: Once tender, drain the celeriac in a colander and return it to the pot.
- Mash the celeriac: Using a potato masher or a blender, mash the celeriac until smooth. You can also use a hand blender for an extra creamy texture.
- Add butter, cream, and milk: Stir in the butter, cream, and milk, and continue mashing until everything is well combined and the mash is smooth and creamy.
- Season the mash: Add salt and pepper to taste. If using, sprinkle a pinch of nutmeg for a subtle depth of flavor.
- Serve warm: Transfer the mash to a serving bowl and serve immediately.
What Goes Well With Mary Berry Celeriac Mash?
- Roast Chicken: The creamy texture of the mash complements the crispy, juicy roast chicken.
- Beef Stew: Serve alongside a hearty beef stew for a filling, comforting meal.
- Grilled Salmon: The light, nutty flavor of celeriac mash pairs well with grilled or roasted fish.
- Pork Chops: The mash acts as a perfect side for rich, savory pork chops.
- Lamb Shanks: Celeriac mash can balance the robust flavor of slow-cooked lamb.
Expert Tips for Making the Best Celeriac Mash
- Peel thoroughly: Make sure to peel off all the tough skin of the celeriac to avoid any fibrous bits in the mash.
- Cook until tender: Boil the celeriac until completely soft for the smoothest mash.
- Blend for extra smoothness: For an ultra-creamy mash, use a blender or food processor instead of a potato masher.
- Don’t skip the seasoning: Celeriac has a mild flavor, so be sure to season generously with salt and pepper.
Easy Variations of Mary Berry Celeriac Mash
- Add garlic: Boil a few garlic cloves with the celeriac for an extra layer of flavor.
- Cheesy mash: Stir in grated Parmesan or cheddar cheese for a cheesy version of the mash.
- Herb-infused mash: Add fresh herbs like thyme or parsley for a fresh, herby flavor.
- Olive oil substitute: Replace the butter with olive oil for a dairy-free version of the mash.
Best Practices to Store Mary Berry Celeriac Mash
- Refrigerate: Store the mash in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the mash in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Best Practices to Reheat Mary Berry Celeriac Mash
- Stovetop reheating: Reheat the mash in a saucepan over low heat, adding a splash of milk or cream to restore its creamy consistency.
- Microwave option: You can microwave the mash in short bursts, stirring occasionally to ensure even heating.
How Can I Make Mary Berry Celeriac Mash Healthier?
- Use low-fat milk: Swap cream and whole milk with low-fat versions for a lighter mash.
- Reduce the butter: You can reduce the amount of butter or replace it with olive oil for a healthier fat source.
- Skip the cream: If you’re looking to cut calories, use only milk instead of cream.
Nutrition Value (per serving):
- Calories: 200 kcal
- Fat: 15g
- Carbohydrates: 12g
- Protein: 2g
- Fiber: 4g
Final Words
Mary Berry Celeriac Mash offers a delightful twist on classic mashed potatoes, providing a nutty, creamy flavor that pairs perfectly with a variety of main dishes.
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Mary Berry Celeriac Mash
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: British
Description
Celeriac, also known as celery root, is a knobby root vegetable that has a mild, celery-like flavor with a starchy texture similar to potatoes. When mashed, it transforms into a creamy, smooth side dish with a slightly sweet and nutty flavor. Mary Berry Celeriac Mash is a lighter, healthier take on mashed potatoes, yet it’s just as comforting and versatile.
Ingredients
- Celeriac (1 large, about 800g): The main star of the dish, peeled and cubed.
- Butter (50g): Adds richness and a smooth texture to the mash.
- Cream (100ml): Makes the mash extra creamy and luxurious.
- Milk (100ml): Helps create a smoother texture.
- Salt and Pepper: Season the mash to taste.
- Nutmeg (optional): A pinch of nutmeg adds a warm, subtle spice to the mash.
Instructions
- Peel and chop the celeriac: Using a sharp knife, peel the tough skin from the celeriac and cut it into 1-inch cubes.
- Boil the celeriac: In a large pot, add the cubed celeriac and cover with water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the celeriac is tender and easily pierced with a fork.
- Drain the celeriac: Once tender, drain the celeriac in a colander and return it to the pot.
- Mash the celeriac: Using a potato masher or a blender, mash the celeriac until smooth. You can also use a hand blender for an extra creamy texture.
- Add butter, cream, and milk: Stir in the butter, cream, and milk, and continue mashing until everything is well combined and the mash is smooth and creamy.
- Season the mash: Add salt and pepper to taste. If using, sprinkle a pinch of nutmeg for a subtle depth of flavor.
- Serve warm: Transfer the mash to a serving bowl and serve immediately.
