Q: What does celeriac taste like?

A: Celeriac has a nutty, earthy flavour with subtle celery and parsley notes.

Q: Do I need to peel celeriac before cooking?

A: Yes, the outer skin is tough and should be removed.

Q: Can I freeze celeriac mash?

A: Yes, but it may lose some creaminess. Reheat with extra butter or cream.

Creamy Roasted Celeriac Mash with Garlic and Thyme

Rated 5.0 stars by 1 users

Cuisine

European

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Calories

210

Celeriac, also known as celery root, is one of the most underrated root vegetables. Though its knobby, rough exterior can be intimidating, beneath the surface lies a creamy, nutty flesh that becomes wonderfully flavourful when roasted.

With hints of celery and parsley, celeriac makes a versatile ingredient for both rustic and gourmet dishes.

This roasted celeriac mash transforms the humble root into a velvety, savoury side dish. Roasting deepens its natural sweetness and adds caramelised notes, while garlic and thyme bring warmth and aroma. Blended with butter and cream, it becomes luxuriously smooth — a perfect substitute for mashed potatoes that’s lower in carbs but just as comforting.

Pair it with roasted meats, grilled fish, or simply enjoy it as a vegetarian centrepiece. It’s a dish that proves simple ingredients can deliver big flavours.

Image of Creamy Roasted Celeriac Mash with Garlic and Thyme

Ingredients

2 medium celeriac bulbs (about 2 pounds), peeled and cubed
2 tablespoons olive oil
3 garlic cloves, peeled
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
½ cup heavy cream (or milk for lighter version)
2 tablespoons unsalted butter
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

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Directions

Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
Toss celeriac cubes and garlic with olive oil, thyme, salt, and pepper. Roast for 30–35 minutes, stirring halfway, until golden and tender.
Transfer roasted celeriac and garlic to a food processor or blender. Add cream and butter. Blend until smooth and creamy.
Taste and adjust seasoning as needed.
Serve hot, garnished with parsley.

Nutrition

Serving Size: 1
per serving: Calories; 210

Amount/Serving % Daily Value

Fat: 12 grams; 15%
Saturated Fat: 6 grams; 30%
Cholesterol: 25 milligrams; 8%
Sodium: 120 milligrams; 5%
Carbs: 22 grams; 8%
Protein: 4 grams; 8%
Sugar: 5 grams
Fiber: 4 grams; 14%

10 tips for når du lager denne retten

Choose firm, heavy celeriac bulbs without soft spots.
Use a sharp knife or peeler to remove tough skin.
Stek hvitløk med sellerien for ekstra sødme.
Don’t overcrowd the baking tray to ensure caramelisation.
Tilsett ekstra krem for en fyldigere mos.
For a lighter version, substitute cream with milk or stock.
Bland til en jevn puré, eller mos for hånd for en rustikk tekstur.
Experiment with spices like nutmeg or smoked paprika.
Make ahead and reheat gently with a splash of cream.
Pynt med friske urter for lyshet.

Server den med forslag

Stekt kylling eller kalkun
Grillet laks eller torsk
Stekt biff short ribs
Dampet grønt eller stekt rosenkål
Et skvett trøffelolje for eleganse

Vanlige spørsmål

Spørsmål: Hvordan smaker selleri?
A: Selleri har en nøtteaktig, jordaktig smak med subtile noter av selleri og persille.

Spørsmål: Kan jeg lage knallsellerimos på forhånd?
A: Yes, refrigerate and reheat with cream or butter before serving.

Spørsmål: Er sellerimos sunnere enn potetmos?
A: Yes, it’s lower in carbs and calories, making it a great alternative.

Spørsmål: Må jeg skrelle selleri før matlaging?
A: Ja, den ytre huden er seig og bør fjernes.

Spørsmål: Kan jeg fryse knallsellerimos?
A: Ja, men det kan miste litt kremethet. Varm opp med ekstra smør eller fløte.

Chef's Recommendation

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Creamy Roasted Celeriac Mash with Garlic and Thyme