When I first stumbled upon Jamie Oliver’s celeriac mash, I was skeptical. Celeriac? It sounded like something I should only be eating if I was desperate. But I was curious. I’d heard about celeriac’s earthy, subtle flavor and how it could be used as an alternative to mashed potatoes. After trying Jamie’s recipe, I was hooked. The mash turned out creamy, flavorful, and surprisingly addictive. It made me rethink what vegetables could do in the kitchen. Now, it’s a regular on my dinner table.
This recipe takes a humble root vegetable and elevates it into a comforting side dish. Whether you’re looking for a lower-carb alternative to mashed potatoes or just craving something a little different, Jamie’s celeriac mash has got you covered.
Jamie Oliver’s Celeriac Mash Recipe
Jamie’s recipe for celeriac mash is simple, no-frills, and full of flavor. What I love most about it is how versatile it is. You can pair it with a rich roast, a juicy steak, or even just a bowl of something light like a roasted vegetable salad.
- Key elements: Creamy texture, earthy flavor, a hint of garlic, and the slight zing of lemon.
- What makes it stand out: Unlike regular mashed potatoes, the celeriac mash is lighter, but still has that comforting starchy goodness.
Ingredients Needed
The ingredients list for this dish is minimal yet packed with flavor. Here’s what you’ll need:
- Celeriac (celery root): The star of the show. You’ll need about 1 large celeriac.
- Butter: Unsalted butter works best here, around 2-3 tablespoons.
- Garlic: 1-2 cloves to infuse the mash with a subtle but comforting flavor.
- Lemon: Just a squeeze to add brightness and cut through the richness.
- Salt and Pepper: For seasoning, and to help balance the flavors.
- Milk or Cream: I’ve found that whole milk gives it a lovely texture, but you can use cream for extra richness.
How To Make Jamie Oliver’s Celeriac Mash
This recipe couldn’t be simpler. Here’s the breakdown:
- Peel and chop: Start by peeling the celeriac. It has a rough outer skin, so be sure to use a sharp knife. Once peeled, chop the celeriac into even chunks (about 1-2 inches).
- Boil it: Place the chopped celeriac in a pot of salted water and bring to a boil. Let it cook for 20-25 minutes, or until it’s fork-tender.
- Mash: Drain the celeriac and return it to the pot. Add butter, garlic (crushed or finely chopped), and a splash of milk or cream. Mash everything together until it’s smooth and creamy.
- Season: Add salt, pepper, and a squeeze of lemon. Taste and adjust the seasoning to your liking.
- Serve: Dish up the mash while it’s hot, and enjoy with your favorite main.
Ingredient Science Spotlight
There’s something magical about celeriac. It’s an underrated vegetable that deserves more attention. Here’s why it works so well in this mash:
- Flavor profile: Celeriac has a unique, nutty, and slightly sweet flavor that’s similar to celery but more robust. It’s the perfect base for a mash because it takes on rich flavors like butter and garlic without being too overpowering.
- Nutritional benefits: Celeriac is low in calories but high in fiber, potassium, and vitamin K. It’s also a great source of antioxidants, which support your immune system. So, not only are you getting a delicious mash, but you’re also sneaking in some healthy nutrients.
- Texture: Celeriac’s flesh is firm and starchy, which makes it perfect for mashing. It gives a creamy, smooth consistency when cooked and mashed properly, but it’s not as heavy as potatoes, making it feel a little lighter on the palate.
Expert Tips
- Don’t rush the peeling: The skin of celeriac is tough and knobbly. Use a sharp knife to remove it and take your time. You want to expose all the white flesh inside.
- Season generously: Celeriac is subtle in flavor, so don’t skimp on seasoning. Salt and pepper are a must, but a squeeze of lemon really brightens things up.
- Make it extra creamy: For a richer mash, try adding some cream instead of milk. It takes the dish to another level of indulgence.
- Mashing tool: A potato masher works fine, but if you’re after ultra-smooth mash, a ricer or food mill is ideal. It gives the mash a silkier texture.
- Serve immediately: Like most mashed dishes, celeriac mash is best when served fresh. If you need to store leftovers, reheat gently over low heat with a little extra milk or butter.
Recipe Variations
- Herb-infused: Add fresh herbs like thyme, rosemary, or parsley for an extra layer of flavor.
- Cheesy: Stir in some grated Parmesan or Gruyère for a cheesy twist. The cheese adds depth and richness to the mash.
- Garlic lovers: Roast the garlic before mashing for a sweeter, more mellow flavor. You could also add a bit of roasted garlic oil for an extra punch.
- Spicy kick: For some heat, add a pinch of chili flakes or a dash of cayenne pepper to the mash.
- Vegan version: Swap the butter and cream for olive oil or coconut milk to make this dish plant-based without sacrificing flavor.
Final Words
Jamie Oliver’s celeriac mash is one of those recipes that sounds simple but surprises you with how much flavor it packs. It’s a perfect side dish that complements so many different meals. Plus, it’s a great way to incorporate a lesser-known vegetable into your diet.
I’ve made this dish countless times, experimenting with different tweaks and variations, and each time it turns out delicious. If you haven’t tried celeriac yet, this recipe is a great way to dive in.
FAQs
What Makes Jamie Oliver’s Celeriac Mash Different From Regular Mashed Potatoes?
Jamie’s celeriac mash uses celeriac, a root vegetable with a mild, nutty flavor, instead of potatoes. It gives the mash a lighter and earthier taste while still being creamy.
Can I Use Butter In Jamie Oliver’s Celeriac Mash Recipe?
Yes, butter is used in the recipe to add creaminess and flavor, but you can swap it for olive oil if you’re looking for a lighter version.
How Long Does It Take To Make Jamie Oliver’s Celeriac Mash?
It usually takes about 30 minutes. You need around 15 minutes for prepping the celeriac and another 15 minutes for cooking and mashing it.