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Recipe: Creamed Celeriac


  • 1 celeriac
  • 20 g of butter
  • 100 ml water
  • 1 sprig of rosemary


  • Peel the celeriac as you would a swede by removing the outer skin with a heavy knife.
  • Dice the peeled celeriac into medium size pieces.
  • Either finely chop the rosemary or leave it as a sprig. Your preference.
  • Put the diced celeriac, butter and rosemary in a pot and add 100ml of water.
  • Put a lid on the pot and cook gently until the pieces start to break up.
  • Add a little more water if necessary to stop it sticking. Your aim is to evaporate the water as the celeriac cooks so that you end up with a nice creamy mash.
  • When the celeriac is breaking up, finish it off with a masher.
  • Season to taste