Posted in Recipes

Parmesan scented celeriac & potato mash, served with gluten free chicken chipolata’s

A tasty parmesan scented celeriac & potato mash!

I love to eat celeriac. It is a typical winter vegetable here in Belgium. It is also an under estimated veggie. I love this vegetable a lot because you can use it in so many ways in your kitchen. What is it? Wikipedia explains it very well.

How to prepare & use? You must always take away the thicker outer peel with a vegetable peeler or with a sharp knife. You can cook it, roast it, eat it in an alternative cole slaw or  in a salad too. It is great in soups with potatoes etc. You can also grate it. You can bake or fry it too.

Prepare celeriac

Step 1: Place the celeriac on a clean work surface. Use a sharp knife to remove the base and top from the celeriac so it sits flat.

Step 2: To peel the celeriac, cut down the side, close to the skin, being careful not to remove too much flesh. If you have a fresh celeriac, you can peel the skin with a vegetable peeler.

Step 3: Chop or slice as desired or grate it. Place the pieces in a bowl of cold water and add some lemon juice or some apple cider vinegar to prevent discoloring.

Print me!

 Recipe: For 2 persons, with a bit of seconds

 Ingredients:

500 gr peeled celeriac, cut roughly into little chunks, each about 1 cm x 1 cm, weighted when peeled.

500 gr of peeled potatoes, cut into 2, weighted when peeled

50 gr Parmesan cheese, finely grated

Herbamare salt ( is gluten free )

soy baking margarine/ I use Alpro

Maldon sea salt

freshly grinded white pepper

fresh nutmeg

2 organic gluten – free chicken chipolata’s

Method:

1. Boil the celeriac pieces & potatoes apart in hot boiling water until done.

In the cooking water of the potatoes, add some herbamare salt to add some flavour to the potatoes. In the cooking pot with the celeriac, don’t add anything, no salt either. Cook until done & drain well. Keep warm.

2. Now, make the duo mash. First, add some Maldon sea salt flakes, but not too much to the potatoes. Add some grinds of fresly grinded white pepper & add some fresly grated nutmeg, about 1/2 teaspoon. Mash with a masher. Add 2 or 3 knobs of soy baking margarine. Mix well.

3. Now, add the cooked celeriac pieces. Mash this too. Taste! Add some nutmeg &  pepper if you need too. Mash again if it all isn’t quite mashed well.

4. Put the pot with the duo mash on a hot fire & add 1/2 of the Parmesan. Let it melt. Take away from the fire & mix well. Taste!

Than, add the rest of the Parmesan cheese to the puree & let it melt again on the fire. Set aside & taste again. It has to taste fab! You must taste the flavour of the potatoes, the apart flavour of the celeriac & the flavour of the Parmesan cheese. You can use less Parmesan cheese if necessary because you have different types of Parmesan cheese & some can be milder or stronger. So, always taste after added 25 grams. Maybe 25 grams is enough because you will have to taste the 3 different elements of flavours!

Then, if needed add some S or P or nutmeg to the mash. Reheat themash, if necessary a bit on a low fire.

5. In the meantime, you have fried the organic chicken chipolata’s in a frying pan in soy baking margarine until ready & cooked through.

Serve immediately & enjoy!    

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Sophies Foodie Files

You might like other celeriac recipes on my blog:

1. Rosemary scented celeriac & 2 beans soup

2. Sage breaded pork chops with sage oven baked potatoes & a celeriac & pear salad


 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

119 thoughts on “Parmesan scented celeriac & potato mash, served with gluten free chicken chipolata’s

  1. @ Ina: thanks, girl & do enjoy this well flavoured dish!
    Celeriac is at it end of season over here in Belgium!

  2. I have never tried celeriac though I heard from my son that it is very delicious mashed with potatoes like you did…love the look of the chipolata too! Yum!

  3. I’m so glad you did this post because I never know how to prepare celeriac. It looks delicious!

  4. @ Koko: Thanks, girl!

    @ JEANNIE: Your son is so right! It tastes fantastic & to add Parmesan to it, it itastes heavenly!!

    @ El: I am glad that you learned something today,…:)

    @ Maria: Do enjoy the dish! 🙂

  5. Hello Sophie,

    indeed, what a well-ordered new website. i like the pictres, too.

  6. I love celeriac too! It’s indeed an underrrated vegetable and well it does look incredibly ugly but tastes so good!!

  7. Beautiful dish, Sophie.
    I saw Ina Garten make a celeriac root slaw yesterday and copied the recipe. (Such an ugly veggie!)

  8. What a good idea. I love celeriac but my boys hate it, especially when I make it raw in salad. I must try to smuggle it in your mash next time 😉

  9. Oh yeah, I am crazy about celeriac, it smells amazing when you roast it, and yummmmm, when you puree, so sweet and lovely. Great piccys! 🙂

  10. Sophie, just the name of this recipe makes it sound so elegant. Honestly I have never tried celeriac but does remind me of a similar root vegetable found here locally.

  11. I admit I’m not massively keen on celeriac, but the mash has the other ingredients in it that I like, so it’s probably very good!

  12. Thanks for the reminder about the wonders of celeriac. I often just pass by it in the produce stand, even though I love it in restaurant preparations, both raw and cooked. The next time I’m at the store, I am loading up on it, thanks to you.

  13. I love celeriac, and been making salad a lot from this fragrant roots lately. Yours recipe sounds really tempting Sophie!

  14. Hi Sophie, the last two years, I have been enjoying growing celeriac. It does beautifully in a mild north Florida winter. You
    are right, the celeriac is an under appreciated veggie/herb.

    Awesome meal.

    Velva

  15. Celeriac is part of my favourite root veggie selections. I’ve prepared it in so many ways. The roasted way with some caramelized onion works deliciously just as your mashed version with parmesan…yum ;o)

    Have a great week Sophie…and flavourful wishes,
    Claudia

  16. this looks awesome! i’ve never cooked with celeriac before, maybe i should pick one up this weekend and try it out.
    peace,
    liz

  17. I’ve seen celeriac at the store and seen it called for in some recipes, but I’ve never known what to do with it. Thanks for sharing your knowledge! What does it taste like?

  18. the only thing i know about celeriac is that it’s hideous in its natural form but transforms into something magically delicious. nice dish!

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