Celery Root Mash with Dill Oil

in 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 this recipe!

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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

{ 25 comments… read them below or add one }

LeAnnWoo January 14, 2013 at 9:55 am

does it taste like you are eating mashed celery? Because I can’t stand juiced celery sticks and I am not a huge fan of ants on a log. I’m thinking I should steer clear of celery root. :)

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Adrianna January 14, 2013 at 10:00 am

I think it’s safe to say that if you don’t like celery, you won’t like celery root. It definitely tastes like celery; it’s definitely not overpowering but it’s definitely there. :)

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Kaitlin January 14, 2013 at 10:07 am

I cannot STAND raw celery (it’s one of my true food aversions, I can’t even tolerate it a little bit), but I love mashed celery root. The flavor is there, but so slight, less bitter. Give it a try ;)

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leannwoo January 15, 2013 at 10:10 am

Ok, I’ll try it and report back. Lol.

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lynn @ the actor's diet January 14, 2013 at 10:09 am

LOVE dr. brown’s celery soda! and a knish.

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Alanna January 14, 2013 at 10:26 am

Ha ha – brilliant timing for brilliant comparisons!

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Mary @ The Kitchen Paper January 14, 2013 at 10:49 am

I’m pretty sure celery ice cubes for bloody mary’s is the best idea I have EVER heard. Genius!

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Bev @ Bev Cooks January 14, 2013 at 10:49 am

Ohhhhhh now this is the JAM.

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emmakisstina January 14, 2013 at 11:13 am

Oh my goshness, celery root puree may be my most favorite thing ever. Dill oil sound lovely! Though I’m going to have to say I’m in love with my own recipe more, which is made with just celery. I boil tiny peeled celery chunks in milk and a slab of butter on low heat for about 45 minutes with garlic and shallot onion. When you puree this it takes like gold!

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Little Kitchie January 14, 2013 at 11:59 am

This looks rad. And I want that dill oil on everything now.

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The Frosted Vegan January 14, 2013 at 12:38 pm

Ohh okayyy I looove mashed potatoes, so this would be an awesome twist!

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a farmer in the dell January 14, 2013 at 1:09 pm

we grew a ton of celery root on the farm I worked on last summer. I never knew what to do with it! this looks amazing. And that dill oil…..WOW!

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Margherita January 14, 2013 at 2:00 pm

I love celery root, it’s ugly indeed but so good!

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Eileen January 14, 2013 at 3:31 pm

It was 37F this morning in the south bay! And not at 7 am, either–11. D: This soup sounds like a fantastic way to warm up, though.

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Katie @ Blonde Ambition January 14, 2013 at 3:53 pm

I love that there are more choices for our mashes than just the plain potato nowadays. Look at us!

And I’m with you, 30 degree weather in California is unacceptable. Even up here in Norcal I reserve the right to complain!

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Rebecca @ Pavlova's Dog January 15, 2013 at 12:37 am

I know ‘celery root’ as ‘celeriac’ – how much does our British moniker sound like some sort of weird disease?
‘Sorry, can’t come to the party, got a bad case of celeriac.’
Anyway, regardless of what we’re calling it, it’s a yummy veg! I’ve only ever seen it act like a potato in dauphinoise and gratin recipes, but mash sounds fab! Like turnip mash I’m guessing? And that stuff is incredible.

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tina January 15, 2013 at 6:48 am

u have totally elevated the mash all the way! love your brain and taste buds! u make me so happy :)

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Tasha Zee January 15, 2013 at 8:48 am

Looks so delicious .. never had celery root but sooo going to try it now.

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

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

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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.

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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.

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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.

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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.

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Adrianna January 27, 2013 at 3:04 pm

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

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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!

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