Oh, mashed celery root with parsley—where have you been all my life? This simple, earthy side dish became my go-to after one accidental discovery at a tiny French bistro years ago. The waiter insisted I try it instead of mashed potatoes, and wow, was he right! That creamy texture with just a hint of celery’s natural sweetness, brightened up by fresh parsley, won me over instantly. Now it’s my secret weapon for weeknight dinners and holiday tables alike. Seriously, if you haven’t tried mashed celery root yet, you’re missing out on the most underrated comfort food. And the best part? It comes together in about 35 minutes with barely any effort—just a little peeling, boiling, and mashing. Trust me, once you taste it, you’ll wonder why you ever settled for plain old mashed potatoes.
Why You’ll Love This Mashed Celery Root with Parsley
This dish will win you over the same way it won me—with its perfect balance of simplicity and flavor. Here’s why it’s become my all-time favorite side:
Quick and Easy Side Dish
From peeling to serving, you’re looking at just 35 minutes—and most of that is hands-off boiling time! With only 5 main ingredients (plus salt and pepper), it’s the kind of recipe you can whip up even when the fridge looks bare. No fancy techniques, no endless stirring—just straightforward comfort food magic.
Creamy with Fresh Herb Flavor
The butter and milk create that luscious, velvety texture we all crave in mashed dishes, while the parsley adds this bright, almost peppery freshness that cuts through the richness. It’s like your mashed potatoes went on a fancy vacation and came back with better stories to tell. The celery root itself brings this delicate, nutty sweetness that makes every bite interesting.
Ingredients for Mashed Celery Root with Parsley
Gathering these simple ingredients is where the magic starts—each one plays a special role in creating that perfect creamy, herby bite. Here’s what you’ll need:
- 1 large celery root (about 2 lbs), peeled and cubed (look for one that feels heavy for its size with smooth skin)
- 2 tablespoons butter (salted or unsalted—I use whatever’s in my fridge!)
- 1/4 cup milk or cream (whole milk makes it creamy, heavy cream makes it luxurious)
- 1/4 cup fresh parsley, finely chopped (flat-leaf Italian parsley has the best flavor)
- Salt to taste (I start with 1/2 teaspoon and adjust)
- Black pepper to taste (freshly cracked is my go-to)
See? Nothing fancy—just honest ingredients that let the celery root shine. Pro tip: Save the celery root peels for homemade stock if you’re feeling thrifty!
How to Make Mashed Celery Root with Parsley
Okay, let’s get cooking! This is one of those recipes where the process is almost as satisfying as the final dish—especially when you take that first creamy bite. Here’s exactly how I make it, step by step:
Prep the Celery Root
First, grab your celery root and give it a good scrub—sometimes those knobby bits hide dirt. Now comes the fun part: hacking away at it with your favorite knife. Cut off the tough outer skin (don’t worry about being perfect) and chop the creamy-white flesh into 1-inch cubes. Toss them into a pot of salted boiling water—the salt brings out all that lovely natural flavor. Let them bubble away for 20-25 minutes until they’re fork-tender. You’ll know they’re ready when a piece mashes effortlessly against the side of the pot.
Mash and Season
Drain those tender cubes well—I usually give the colander a few good shakes to get rid of excess water. Then dump them back into the warm pot (off the heat) and add your butter. Oh, that sound of butter melting into hot celery root? Pure comfort. Pour in the milk or cream, then grab your potato masher or fork. Some days I like it silky smooth, other days slightly chunky—it’s your call! Taste and season with salt and pepper until it sings.
Finish with Parsley
Here’s my favorite trick: wait until the very last second to stir in that vibrant green parsley. This keeps its fresh, peppery flavor bright instead of letting it wilt into oblivion. Give everything one final gentle stir, then serve immediately while it’s still steaming. That first bite—with specks of parsley against the creamy white mash—is always worth the wait.
Tips for Perfect Mashed Celery Root with Parsley
After making this dish dozens of times (okay, maybe hundreds), I’ve picked up a few tricks. For extra creaminess, warm your milk before adding it—cold milk can make the mash gluey. If you’re dairy-free, olive oil works beautifully instead of butter (just add a splash extra for richness). And always, always taste before serving—celery root loves salt more than you’d think! One last thing: if your mash seems watery, just return it to low heat for a minute while stirring—the excess moisture will evaporate.
Variations for Mashed Celery Root with Parsley
Once you’ve mastered the basic recipe, try these fun twists! Roast a couple garlic cloves with the celery root for deeper flavor, or stir in a handful of grated Parmesan at the end for a salty kick. Craving spice? A pinch of nutmeg or cayenne works wonders. My neighbor swears by adding crispy bacon bits—can’t argue with that!
Serving Suggestions
This mashed celery root practically begs to be paired with something delicious! I love it alongside juicy roasted chicken—the crisp skin and creamy mash are a match made in heaven. For vegetarians, try it with mushroom gravy or a hearty lentil stew. It also shines next to holiday hams or seared salmon. Basically, if you’d serve mashed potatoes with it, this celery root version will make the meal ten times more interesting!
Storing and Reheating
Here’s the good news—this mash keeps beautifully! Just stash any leftovers in an airtight container in the fridge, where they’ll stay fresh for up to 3 days. When reheating, go low and slow—I either microwave in 30-second bursts, stirring between each, or warm it gently on the stovetop with a splash of milk to bring back that creamy texture. Pro tip: The parsley will darken, but the flavor stays just as vibrant. Honestly, I sometimes make extra just to enjoy these leftovers—the flavors meld together even more overnight!
Nutritional Information
Here’s the scoop on what’s in each serving—but remember, these numbers are just estimates! Actual values change based on your exact ingredients and portions. For reference, one serving (about ¾ cup) contains roughly 120 calories, 3g of fiber, and 15g of carbs—plus all that vitamin K from the parsley. Not too shabby for something this creamy and comforting! For more general information on root vegetable nutrition, you can check out resources like the USDA’s nutrition database.
Frequently Asked Questions
Over the years, I’ve gotten so many questions about this recipe—here are the ones that pop up most often with my tried-and-true answers:
Can I use dried parsley instead of fresh?
Technically yes, but oh, you’ll miss that bright, lively flavor! If you must substitute, use 1 tablespoon dried parsley (it’s more concentrated), but fresh really makes this dish special. No fresh parsley? Try chives or even a bit of fresh thyme instead.
How do I prevent lumpy mash?
Two secrets: cut your celery root into even-sized cubes so they cook uniformly, and don’t rush the boiling—those extra few minutes make all the difference. If lumps still haunt you, a quick pass with a potato ricer or fine mesh sieve works miracles.
Is celery root the same as celeriac?
Yes! Just different names for the same knobby, delicious root vegetable. Some stores label it one way or the other—look for firm, heavy roots without soft spots. Celery root is botanically known as Apium graveolens var. rapaceum, a close relative of the common celery stalk you might find in gardening guides.
Can I make this ahead for a dinner party?
Absolutely! Prepare the mash completely (minus the parsley), then keep it warm in a heatproof bowl over simmering water for up to an hour. Stir in the parsley right before serving—this keeps both the color and flavor vibrant.
35-Minute Mashed Celery Root with Parsley – Heavenly Comfort
A simple and flavorful side dish made with mashed celery root and fresh parsley.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling, Mashing
- Cuisine: European
- Diet: Vegetarian
Ingredients
- 1 large celery root (about 2 lbs), peeled and cubed
- 2 tablespoons butter
- 1/4 cup milk or cream
- 1/4 cup fresh parsley, finely chopped
- Salt to taste
- Black pepper to taste
Instructions
- Peel and cube the celery root.
- Boil in salted water for 20-25 minutes until tender.
- Drain well and return to the pot.
- Add butter, milk, salt, and pepper.
- Mash until smooth or slightly chunky, as preferred.
- Stir in chopped parsley before serving.
Notes
- For a creamier texture, add more milk or cream.
- Substitute butter with olive oil for a dairy-free version.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg
