Smashed celeriac

Smashed celeriac

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 10 mins Cook: 45 mins


Serves 4
This seasonal side dish goes beautifully with a roast, alongside sausages instead of mash or with baked meaty fish like pollack or hake

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal171
  • fat15g
  • saturates2g
  • carbs7g
  • sugars5g
  • fibre9g
  • protein3g
  • salt0.58g
Save to My Good Food
Please sign in or register to save recipes.


  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 garlic cloves, very finely sliced
  • 2 red chillies, deseeded and finely chopped
  • few thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 small or 1 large celeriac, peeled and cut into 1cm cubes



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • splash of white wine (optional)


  1. Heat the oil in a shallow pan and sizzle the garlic for 1 min until fragrant. Add the chilli, thyme and celeriac. Toss everything to coat in the oil, then season with salt.

  2. Turn the heat down to a minimum, cover the pan and cook everything really gently for 40 mins or until soft enough to squash. Stir occasionally and add a splash of white wine or water if it starts to catch. When cooked, crush the celeriac lightly with a wooden spoon and serve. The celeriac may now be left to cool in the pan – reheat on the hob with a drizzle more oil.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Nov, 2019
Never used celeriac before and this seemed to do the trick just right in every way
Kieron Wray's picture
Kieron Wray
9th Aug, 2019
Much too oily had to drain oil out the bottom of the pan and was left with an oily mush. not recommended
18th Apr, 2019
Super dish, a winner every time. Delicious with many types of meat.
14th Mar, 2014
I would have given this a rate of 0 if I could. The celeriac after an hour was half disintegrated and half raw, there was a watery layer at th bottom of the pan from leaving the lid on. Very frustrating when you plan something for tea and it turns out to be a total disappoinment. A waste of time and money in my opinion
14th Mar, 2014
Wouldn't recommend this recipe at all. Cooking the celeriac in this way resulted in half cooked half still raw after an hour cooking plus all the steam generated by covering the pan resulted in a watery layer at the bottom of the pan and not fluffy mash as this recipe implies. A waste of time and money cooking this. Would have given no rating if I could.
9th Mar, 2013
Excellent dish, celeriac is a fantastic partner for most game as it really gives a good change from potatoes, I think it should be recognised more as its a lovely vegetable to cook with!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?