Make a creamy, flavorful vegetable mash with celery root and cauliflower. It's a delicious side dish to pair with almost any main. Try it for your next meal or holiday feast!
Meet your new favorite vegetable mash, a creamy combination of cauliflower and celery root.
It’s perhaps an unfamiliar combination as far as sides go but it’s supremely comforting and rather elegant when set out on a holiday table. While I do love mashed potatoes, it’s nice to change things up a bit sometimes. If you’re looking for a unique and flavorful side that pairs well with almost any main, then give this cauliflower and celery root vegetable mash a try. The flavor is classic enough that mashed potato lovers won’t be disappointed.
What is Celery Root?
Celery root (aka Celeriac) is a root vegetable. It’s lumpy and bumpy and looks like a gnarled mess of roots, but don’t let its exterior appearance scare you away, because just underneath the surface is a creamy white interior that makes an excellent mash when cooked.
Celery root and cauliflower are my vegetables of choice for this vegetable mash because of their creamy texture and mild flavor that makes them a nice change of pace from the mashed spuds we all grew up on. Not to mention that they make a lovely lower-carb stand-in for the traditional side, although I’d argue that they taste so good together they shouldn't really be considered a stand-in for anything at all.
And best of all this mash is incredibly easy to make since there’s no worrying about over-whipping them like mashed potatoes which can easily get gluey. Once cooked and whizzed up in the food processor with a few pats of butter, the creamy vegetable mash is ready to be served. Here’s what you’ll need:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Celery Root – Look for a small to medium celery root.
- Cauliflower – Look for a medium to large head of cauliflower.
- Flavorings – Garlic, bay leaves and fresh thyme leaves are all use to flavor the cooking liquid.
- Butter – Use either regular or dairy-free butter for a vegan and dairy-free option.
How to Make Celery Root and Cauliflower Vegetable Mash:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by washing and peeling your celery root which can most easily be done with a chef’s knife. Cut a slice off the bottom of the celery root to stabilize it on your cutting board then using a knife slice the peel off until you reach the white interior. Cut the white part into cubes and toss them into a large pot along with your cauliflower florets.
- Add a bay leaf, a few cloves of smashed garlic, a sprig of thyme and a generous pinch of salt and fill the pot with water to cover the vegetables by at least 1-2 inches. Bring the mixture to a boil on the stove then lower to a simmer and cook until tender.
- Once the vegetables are done, drain and return them to the warm pot on the stove to steam for a few minutes. (This allows some of the moisture to evaporate and ensures that your mash will be fluffy not soggy.)
- All that’s left to whizz everything up in the food processor with a few pats of butter until smooth and fluffy. Top with an additional melted butter and a sprinkle of fresh thyme leaves if desired and you are ready to serve!
This is the kind of side that fits right into a busy weeknight dinner as well as a fancier affair and I suspect it will be making a repeat appearance at your dinner table this holiday season.
Make a creamy, flavorful vegetable mash with celery root and cauliflower. It's a delicious side dish to pair with almost any main.
- 1 medium celery root (about 16 ounces), peeled and cut into ½-inch cubes
- 1 large head of cauliflower (about 16 ounces), cut into small florets
- 1 bay leaf
- 2 large cloves of garlic, smashed
- 4 sprigs of thyme (leaves attached to stem)
- ½ teaspoon salt
- ¼ cup/60g butter (use a dairy-free, vegan butter for vegan version)
- In a large pot combine celery root, cauliflower florets, salt, bay leaf, garlic cloves, thyme and enough water to cover by at least 2 inches. Bring to a boil, reduce to a simmer and cook until tender (about 15-20 minutes.)
- Drain the celery root and cauliflower, remove bay leaf and thyme sprigs, return vegetables to the warm pot on the stove and let steam to get rid of excess moisture for at least 5 -7 minutes.
- Place vegetables and butter in food processor and process, scraping down sides as necessary until silky and smooth.
- Season to taste with salt and pepper. Transfer to a bowl, top with an extra drizzle of butter and a few thyme leaves before serving.
Use vegan butter for a vegan version.
Use all celery root instead of celery root and cauliflower.
Make and refrigerate mash up to 1 day ahead of time and reheat in a heatproof glass bowl set over a pan of simmering water before serving.
Gluten-Free, Grain-Free, Vegetarian, Vegan Option, Paleo, Egg-Free, Nut-Free
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Amount Per Serving: Calories: 114Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 279mgCarbohydrates: 8gFiber: 4gSugar: 3gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.