Celery Root & Parsnip Mash

Celery Root & Parsnip Mash

Continuing our exploration of winter vegetables (week 3 if you’re counting!) this week I bring you perhaps the least sexy members of the vegetable kingdom: celery root and parsnips.

Let’s talk celery root. Have you tried it?  My mother-in-law makes a famed celery root salad, but this was my first time cooking with it.  Don’t let it’s hairy, dirty exterior intimidate you, once you get past that it has a nice, subtle, celery-ish flavor. (Speaking of it’s hairy, dirty exterior- scrub it, then peel it with a knife, and don’t worry if you lose about a quarter of the root in the process).  It’s a great low-carb substitute for potatoes (shout out to all you keto fanatics!)  It’s also a good source of fiber, calcium, and potassium.

In this recipe I also used parsnip to add a little sweetness. The result was a simple and versatile side dish. I served it alongside this last Sunday night (and the leftovers with roast chicken the following night!)

Celery Root & Parsnip Mash
Prep time
Cook time
Total time
Simple and unique side dish. Great alternative to mashed potatoes!
Recipe type: Side Dish
Serves: 4 as side
  • 1 parsnip
  • 1 medium celery root
  • 4 cloves of garlic
  • 1.5 cups chicken (or veggie) broth
  • 1 bay leaf
  • Herbs such as dill or thyme
  • salt & pepper
  1. Peel the parsnip with a vegetable peeler or paring knifing. Using the pairing knife cut away the celery root's tough (hairy, dirty) exterior.
  2. Roughly dice parsnip and celery root.
  3. Peel and mince garlic cloves.
  4. In a medium saucepan bring chicken stock to a boil.
  5. Add parsnip, celery root, garlic, and bay leaf. Bring to a boil again and simmer covered for about 15 min (or until the veggies have absorbed most of the liquid and are very soft).
  6. Mash with a potato masher and add salt, pepper, and herbs to taste.

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