• Liz Talley - Urban Graze

Creamy Country-Smashed Potatoes with Celeriac

This could be my favorite way to enjoy celeriac. In my mind, it is over-the-top comfort food! This will give you two very ample servings. Perfect side with ribs, roasted poultry, pork roast or chops.

¼ lb. celeriac, peeled and small diced

1 lb. potatoes, peeled and small diced

2 Tbsp. butter, room temperature

⅓ c. cream, room temperature

Salt and pepper

⅛ - ¼ tsp. horseradish sauce, optional (if you like/want horseradish)

Steam the celeriac and potatoes together until very soft (about 20 minutes).

Drain, empty into a large bowl, and toss immediately with the butter and cream. Smash with a fork to your desired consistency. Try not to eat it all before putting it on the table.


Raw, peeled celeriac browns quickly when exposed to air. If you're not cooking right away, have a “holding tank” at the ready, to buy yourself time and prevent discoloration–- add a splash of lemon juice, vinegar, or other acid to a bowl of water (1-2 tsp. per cup is fine). Simply add your cut pieces to the water as you work, then remove as you prepare your dish.

Recipe created or adapted by Liz Talley, Urban Graze

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