Traditional recipes

Smashed celeriac

Smashed celeriac

Smashed celeriac

Deliciously tasty, almost-mash

  • Germany
  • Netherlands
  • UK

Would you rather see the UK version?Would you rather see the US version?Would you rather see the Australian version?Would you rather see the German version?Would you rather see the Dutch version?Você prefere ver a versão em português?Close

Deliciously tasty, almost-mash

Serves 4

Cooks In40 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 153 8%

  • Fat 15.4g 22%

  • Saturates 2.2g 11%

  • Sugars 1.4g 2%

  • Salt 0.67g 11%

  • Protein 1.2g 2%

  • Carbs 2.5g 1%

  • Fibre 2.9g -

Of an adult's reference intake

Ingredients

  • 1 celeriac
  • olive oil
  • 1 handful of fresh thyme
  • 2 cloves of garlic
  • 3-4 tablespoons water or organic stock

Recipe From

Happy Days with the Naked Chef

Method

  1. Peel the celeriac, then slice about 1cm/½ inch off the bottom of it and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into 1cm/½ inch-ish cubes. Don't get your ruler out – they don't have to be perfect.
  2. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac. Pick in the thyme leaves and peel and finely chop the garlic, and add both with a little sea salt and black pepper. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
  3. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender.
  4. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.


Watch the video: How to prepare celeriac (November 2021).