I remember the first time I tried celeriac mash-it was like a lightbulb went off in my head. I’d always loved mashed potatoes, but there was something about the depth and richness of celeriac that made it feel like a whole new world of flavor. I stumbled upon Jamie Oliver’s recipe while browsing for creative side dishes, and it turned out to be a game-changer. His twist on the classic mash with a root vegetable that’s often overlooked made me see how easy it is to elevate simple comfort food.
What I love about this recipe is how it brings out the natural earthiness of celeriac. The mash feels lighter than potato but just as comforting. And, if you’re looking to try something new without stepping too far outside your comfort zone, this recipe is a great start.
Jamie Oliver’s Celeriac Mash Recipe
Jamie Oliver’s celeriac mash is a simple yet sophisticated take on the usual mash. By using celeriac (or celery root) instead of potatoes, he introduces a beautiful balance of flavors-earthy, nutty, and just a little sweet. What I appreciate most is how Jamie takes the time to gently bring out the full flavor of the vegetable.
When I made it for the first time, I was surprised at how easy it was to make, even though it felt like a special dish. The texture is creamy and luxurious, and the taste… it sticks with you in the best way.
Here’s a breakdown of the essentials:
- Celeriac as the star of the dish
- Butter for a rich, creamy texture
- Milk or cream to adjust consistency
- Salt and pepper to taste, with a hint of nutmeg if you’re feeling adventurous
It’s straightforward, but the small details are what make this mash something that stands out on the table.
Ingredients Needed
The ingredients for Jamie Oliver’s celeriac mash are basic but impactful. Here’s what you’ll need:
- 1 large celeriac (about 1kg) – This root vegetable is packed with flavor. It has a dense, knobby exterior but a soft interior once cooked.
- Butter (40-50g) – The key to getting that smooth, luxurious texture.
- Milk or double cream (100-150ml) – Adjust based on how creamy you want the mash to be.
- Salt and pepper – Simple, but essential for balancing flavors.
- Nutmeg (optional) – A little pinch can add a subtle warmth that lifts the dish.
I love how Jamie keeps it simple yet so effective. There are no complex ingredients-just what’s needed to allow the celeriac to shine.
How To Make Jamie Oliver’s Celeriac Mash
Making Jamie’s celeriac mash is as easy as peeling, chopping, boiling, and mashing. Here’s the step-by-step:
- Prepare the celeriac: Peel the celeriac carefully with a sharp knife, cutting away all the tough outer skin. It’s a bit of work, but totally worth it once you see the tender white flesh inside.
- Cut into chunks: Chop the celeriac into roughly equal-sized pieces so they cook evenly.
- Boil the celeriac: Put the celeriac in a pot of salted water. Bring it to a boil and let it simmer for about 20 minutes, or until the pieces are tender and easily pierced with a fork.
- Drain and mash: Once the celeriac is soft, drain it well, making sure to get rid of excess water. Mash the celeriac using a potato masher or a food processor, depending on the texture you like.
- Add butter and cream: Stir in the butter and milk (or cream). Keep adding until you get the smoothness and consistency you desire. If you prefer a thicker mash, you can reduce the amount of cream.
- Season: Season with salt, pepper, and a pinch of nutmeg if you’re using it. Taste and adjust as needed.
- Serve: Spoon the mash onto plates, and you’ve got a dish that’s hearty, comforting, and full of flavor.
It takes no more than 30 minutes from start to finish, and every bite is so satisfying.
Ingredient Science Spotlight
Now, let’s dive into the science of celeriac. Celeriac is a root vegetable that comes from the same family as celery, but instead of a crunchy stalk, you get a knobby, root-like bulb. The texture is quite starchy, which is why it makes such a great mash. Unlike potatoes, celeriac has a lower carbohydrate content, which can be great for anyone looking for a lighter alternative to classic mashed potatoes.
What makes celeriac stand out is its combination of earthiness with a slightly sweet, nutty undertone. The vegetable’s high water content gives it a soft texture when boiled, which is why it’s perfect for mashing. The starches in celeriac hold together well when mashed, making it both creamy and firm. When you add butter and cream, it amplifies that natural richness, creating a dish that’s indulgent but still feels light.
Expert Tips
Here are a few tips to really elevate your celeriac mash:
- Use cold butter and cream: To avoid the mash from becoming watery, try using cold butter and cream. This helps the fat emulsify better, creating a smooth texture.
- Add garlic: If you love garlic, roasting a couple of garlic cloves and mashing them into the celeriac adds an extra layer of depth.
- Add herbs: Fresh thyme or rosemary can be chopped finely and stirred into the mash for a fresh, aromatic flavor.
- Make it vegan: Swap the butter and cream for olive oil and coconut milk for a rich yet dairy-free version of the mash.
Jamie’s recipe is flexible, and these small tweaks can turn it into something even more personalized.
Recipe Variations
Want to try different flavors or ingredients? Here are some fun ways to switch things up:
- Cheesy celeriac mash: Add grated Parmesan or Gruyère for a rich, cheesy twist. This works especially well for a side dish to a savory roast.
- Celeriac and carrot mash: For a bit of color and sweetness, mix in some mashed carrots. It softens the earthy flavor of the celeriac and adds a beautiful orange hue.
- Bacon or pancetta: Crispy bacon bits can be stirred into the mash for an extra layer of smokiness and crunch.
- Truffle oil: A drizzle of truffle oil over the mash can elevate the dish to something fit for special occasions.
Each variation brings out a different side of the celeriac, and they all work perfectly with Jamie’s foundation recipe.
Final Words
Making Jamie Oliver’s celeriac mash is an enjoyable, simple process that results in a dish that’s satisfying yet a little more refined than your average mashed potato. Whether you’re serving it alongside a roast or enjoying it as a standalone side, it’s sure to impress. I’ve made this recipe countless times, and it never gets old. It’s the kind of dish that’s always comforting, always flavorful, and always a crowd-pleaser.
FAQs
What Makes Jamie Oliver’s Celeriac Mash Different From Regular Mashed Potatoes?
Jamie’s recipe uses celeriac instead of potatoes. It gives a creamy texture with a slightly nutty flavor that’s lighter and more earthy.
Can I Make Jamie Oliver’s Celeriac Mash Ahead Of Time?
Yes, you can make it ahead. Just store it in the fridge and reheat before serving. It might need a little extra cream or butter to loosen up.
What Can I Serve With Jamie Oliver’s Celeriac Mash?
It pairs great with roast meats, especially lamb or pork, but also works well with vegetarian dishes like roasted mushrooms or a rich stew.