Creamy Mashed Celery Root with Parsley Recipe in 30 Minutes

Have you ever tried celery root? This knobby, ugly-duckling vegetable transforms into something magical when mashed. My first taste of Mashed Celery Root with Parsley happened at a friend’s dinner party – one bite and I was hooked! The nutty, slightly sweet flavor makes it a fantastic alternative to mashed potatoes, and it’s surprisingly simple to make. Just wait until you smell that earthy aroma filling your kitchen as it cooks. The fresh parsley adds this bright, herby pop that balances everything perfectly. Trust me, once you try this creamy side dish, you’ll wonder why you didn’t discover it sooner!

Why You’ll Love This Mashed Celery Root with Parsley

This isn’t your ordinary side dish – my mashed celery root with parsley surprises people every time I serve it. Here’s why it’s become my go-to recipe:

• Creamy dreamy texture: When mashed just right, it’s as velvety as potatoes but with this delightful earthy undertone that keeps you coming back for more.
• That nutty-sweet flavor: Celery root has this amazing natural sweetness that peeks through, especially when paired with the fresh parsley’s bright notes.
• Couldn’t be easier: Seriously, if you can boil water and mash vegetables, you’re 90% there. The hardest part is peeling the knobby root – and even that takes just a minute once you get the hang of it.
• Guilt-free goodness: With fewer carbs and more fiber than potatoes, I can enjoy seconds without that heavy “brick in my stomach” feeling.

Honestly, the first time I made this, my husband didn’t even realize it wasn’t potatoes until I told him! Now he requests it weekly.

Ingredients for Mashed Celery Root with Parsley

Here’s everything you’ll need to make this magical mash happen – and trust me, every ingredient plays a special role:

• 1 large celery root (about 2 lbs): Look for one that feels heavy for its size with tight, smooth skin. The gnarlier ones can be a pain to peel, but don’t worry – that ugly exterior hides pure gold inside!
• 2 tbsp butter: Real butter, please! It adds that rich, velvety mouthfeel that makes this dish irresistible. I like to use salted because it balances the celery root’s natural sweetness.
• 1/4 cup milk or cream: Whole milk gives great results, but oh boy – try it with heavy cream just once if you’re feeling indulgent. The difference is heavenly.
• 1/4 cup fresh parsley: Flat-leaf Italian parsley is my favorite here – it’s got more flavor than the curly kind. Chop it fine so it distributes evenly through every bite.
• Salt and pepper to taste: Start with 1/2 tsp salt and 1/4 tsp black pepper, then adjust after mashing. The celery root really sings when properly seasoned!

Pro tip: Have everything measured and ready before you start cooking. That way, when your celery root is perfectly tender, you can jump right into mashing without missing a beat!

How to Make Mashed Celery Root with Parsley

Okay, let’s get cooking! I promise this is easier than it looks – and nothing beats that moment when you take your first creamy, dreamy bite. Here’s exactly how I make my perfect mashed celery root every single time.

Preparing the Celery Root

First things first – tackling that gnarly celery root! Don’t let its appearance intimidate you. Grab a sharp chef’s knife and cut off both ends to create flat surfaces. Now stand it upright and slice downward to remove the peel in thick strips. You’ll lose some flesh this way, but trust me, it’s safer than trying to navigate all those bumps with a peeler!

Once peeled, cut the celery root into roughly 1-inch cubes. Try to keep them somewhat even – this helps everything cook at the same rate. If some pieces are significantly larger, they’ll still be hard when the smaller ones turn to mush. I like to quarter the root first, then slice each quarter into chunks. Easy peasy!

Cooking and Mashing

Now, into the pot they go! Cover your celery root cubes with cold water (about an inch above the veggies) and add a generous pinch of salt – this seasons them from the inside out. Bring to a boil, then reduce to a steady simmer. Set your timer for 20 minutes, but start checking at 15 – a fork should slide in easily when they’re done.

Drain well – really well. Any extra water will make your mash gummy. Return the cubes to the hot pot and let them steam dry for a minute. Here’s where the magic happens! You can mash by hand with a potato masher for a rustic texture, or go wild with a food processor for ultra-smooth results. I usually go halfway – a quick pulse in the processor, then finish by hand. The key? Don’t over-process or it can get gluey!

Seasoning and Finishing

Now for the good stuff! Add your butter first – it should melt right into the hot mash. Then pour in your milk or cream gradually while stirring. You may not need the full 1/4 cup – stop when it reaches your perfect consistency (I like mine just slightly looser than mashed potatoes).

Finally, fold in that beautiful chopped parsley – watch how the bright green specks transform the whole dish! Taste and adjust salt and pepper. I always add a pinch more salt than I think I need – it really makes the celery root’s natural flavors pop. Give one last gentle stir, and boom – you’ve got a bowl of golden, herby goodness ready to wow everyone at your table.

Tips for Perfect Mashed Celery Root with Parsley

After making this recipe countless times (seriously, my friends beg me to bring it to every potluck), I’ve picked up some game-changing tricks. Here are my absolute must-know tips for celery root mash perfection:

Getting the texture just right

The first time I made this, I turned my celery root into glue – lesson learned! Now I keep the food processor to just 3-4 quick pulses if I use it at all. For the creamiest results, I actually prefer a ricer – it gives that perfect fluffy texture without any risk of overworking. And here’s my secret: if your mash seems too thick, warm the milk before adding it. Cold liquid can make the starches seize up.

Don’t let it turn to mush

Set that timer! Celery root goes from perfectly tender to waterlogged tragedy in about 90 seconds flat. I start testing at 15 minutes with a fork – it should meet slight resistance like a just-ripe avocado. And here’s a trick from my grandma: save a cup of the cooking water before draining. If your mash gets too thick later, a tablespoon or two of that starchy liquid fixes it beautifully.

Herb options beyond parsley

While parsley is my classic go-to, sometimes I like to mix things up. Fresh chives add a lovely oniony note, while tarragon gives it this amazing anise flavor that pairs wonderfully with fish. My winter version uses rosemary and a pinch of nutmeg – so cozy! And if you’re in a pinch, 1 tbsp of dried parsley works (use half the amount since dried herbs are more concentrated), but fresh really makes all the difference.

The butter trick you need to know

Here’s my little indulgence: I brown the butter sometimes. Just melt it in a pan until it turns golden and nutty-smelling, then drizzle that over the mash instead of plain butter. It adds this incredible depth of flavor that makes people go “What IS that amazing taste?” Also – and this is controversial – I sometimes stir in an extra pat of cold butter right at the end. It melts slowly into the mash, creating these delicious little pockets of rich flavor.

Serving Suggestions for Mashed Celery Root with Parsley

This versatile mash plays well with so many dishes – here’s how I love to serve it to really let its flavors shine:

Classic Pairings That Never Fail

Sunday roast chicken and this mashed celery root? A match made in heaven! The crispy skin and juicy meat balance perfectly with the creamy, earthy mash. For beef lovers, try it alongside a perfectly seared steak – the parsley’s brightness cuts through the richness beautifully. And don’t even get me started on pork chops! The slight sweetness of the celery root makes them taste even better.

Seafood Lovers’ Delight

Grilled salmon and this mash is my go-to weeknight dinner when I want something fancy-feeling but easy. The flavors complement each other so well. For special occasions, I’ll serve it with seared scallops – the golden crust on those beauties against the pale green-flecked mash looks restaurant-worthy. Even simple pan-fried white fish gets elevated when perched on a cloud of this deliciousness.

Vegetarian Power Moves

On meatless nights, I’ll top the mash with roasted mushrooms and a drizzle of truffle oil – absolute magic! It’s also fantastic as part of a veggie bowl with roasted carrots, caramelized onions, and some wilted greens. My friend swears by mixing in some sautéed leeks and serving it with a poached egg on top for brunch. Honestly, sometimes I just eat it straight from the bowl with a spoon – no judgment!

Holiday Table Hero

This mash has earned a permanent spot on my holiday menus. It’s lighter than potatoes but just as comforting, making it perfect alongside rich dishes like prime rib or duck. For Thanksgiving, I’ll garnish it with fried sage leaves for extra autumnal vibes. And at Easter? A sprinkle of extra parsley and some lemon zest makes it feel perfectly springy next to the glazed ham.

Storing and Reheating Mashed Celery Root with Parsley

Okay, let’s talk leftovers – because if you’re anything like me, you’ll want to enjoy this mash for days! Here’s exactly how I store and reheat it so it tastes just as good as when freshly made.

The Best Way to Store Leftovers

First rule: transfer your mash to an airtight container while it’s still slightly warm (not hot). I’ve found this creates the perfect environment to keep it fresh. Press a piece of plastic wrap directly onto the surface before sealing the container – this prevents that weird skin from forming. It’ll keep beautifully in the fridge for 3-4 days. Any longer and the parsley starts to lose its vibrant color and fresh taste.

Reheating Like a Pro

My favorite way to bring leftovers back to life is on the stovetop. Add the mash to a saucepan with a splash of milk or cream (about 1 tbsp per cup of mash) over low heat. Stir gently with a wooden spoon – you’ll see it slowly transform back to its creamy glory. If it seems dry, add another splash of liquid. I usually finish with a small pat of butter for extra richness.

What NOT to Do

I learned this the hard way – microwaving alone turns mashed celery root into a sad, rubbery mess. If you must use the microwave, do it in short bursts (30 seconds) with a tablespoon of milk, stirring well between each round. And whatever you do, don’t freeze it! The texture becomes watery and grainy when thawed. Trust me, it’s worth making fresh batches rather than trying to freeze this one.

Creative Ways to Use Leftovers

Got some mash that’s past its prime for serving as-is? Don’t toss it! I love forming cold leftovers into patties and pan-frying them in butter until golden – instant celery root cakes! They’re amazing topped with a poached egg. Or stir some into soup for instant creaminess. My weirdest but most delicious discovery? Using it as a filling for stuffed mushrooms – the earthy flavors pair perfectly!

Nutritional Information

Here’s the scoop on what’s in this delicious mash – and why it’s a nutritional powerhouse compared to regular mashed potatoes:

• Serving Size: About 1 cup (1/4 of the recipe)
• Calories: 120 – perfect for when you want something satisfying but not heavy
• Carbs: 15g (with 3g fiber) – that’s about half the carbs of potatoes!
• Fat: 6g (mostly from that glorious butter)
• Protein: 2g – not a ton, but more than you’d expect from a veggie

The real star here? All those vitamins and minerals hiding in that knobby celery root! It’s packed with vitamin K (great for bones), vitamin C (hello immunity boost), and potassium (goodbye muscle cramps). The parsley adds its own nutritional punch with vitamin A and antioxidants.

Remember: Nutritional values are estimates and vary based on ingredients/brands used. Using heavy cream instead of milk? That’ll bump up the fat content. Going light on the butter? Your numbers will be lower. But honestly? Sometimes that extra bit of richness is worth every delicious calorie!

FAQs About Mashed Celery Root with Parsley

I get asked about this recipe all the time – here are the most common questions that pop up, along with my tried-and-true answers:

Can I use dried parsley instead of fresh?

You can, but it won’t be quite the same. Fresh parsley gives that bright, herby pop that makes this dish special. If you must use dried, go with 1 tablespoon (since dried herbs are more concentrated) and add it while mashing so it has time to rehydrate. But honestly? Grab that fresh bunch – it’s worth the extra minute of chopping!

How does celery root taste compared to potatoes?

Imagine if a potato and a celery stalk had a delicious baby! It’s got that comforting starchiness of potatoes but with this wonderful nutty, slightly sweet flavor and subtle celery essence. The texture when mashed is similar too – creamy and smooth – but somehow lighter on your stomach. First-timers are always surprised by how much they love it!

My mash turned out gluey – what went wrong?

Oh no! Probably one of two things: either you overcooked the celery root (it should be fork-tender but not falling apart), or you over-processed it. Next time, try mashing by hand or pulsing very briefly if using a food processor. And here’s my secret rescue trick: stir in a tablespoon of warm milk or cream and fold gently – it can often save the texture!

Can I make this ahead for a dinner party?

Absolutely! I do this all the time. Prepare the mash completely, then transfer to an oven-safe dish. Cover with foil and keep in the fridge for up to 24 hours. When ready to serve, reheat in a 300°F oven for about 20 minutes, stirring halfway through. Add a splash of warm milk or cream at the end to bring back the perfect consistency.

What’s the best way to peel celery root?

That gnarly skin can be tricky! My method: cut off both ends first to create flat surfaces. Then stand it upright and use a sharp knife to slice downward, following the root’s contours. You’ll lose more flesh than with a peeler, but it’s safer and faster. Pro tip: wear gloves if your hands are sensitive – celery root can sometimes irritate skin like raw potatoes do. For more information on preparing root vegetables, check out this guide on roasted root vegetables.

Still have questions? Drop them in the comments below – I’m happy to help you master this delicious dish!

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