This silky smooth Celery Root and Parsnip Mash is a modern, and more flavorful, take on classic mashed potatoes. Made with a combination of Yukon gold potatoes, celery root (celeriac) and parsnips, this root vegetable purée is a delicious upgrade.
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What are Parsnips?
Parsnips are a creamy white root vegetable (think white carrot), with a slightly sweet flavor. Starchy and sturdy, parsnips are great roasted, boiled, steamed, or sauteed. They’re also a great ingredient to bake with (like this delicious parsnip cake).
Parsnips will last 2 weeks stored in the refrigerator (often longer).
What is Celery Root?
Celery root, or cleriac, is a unique variety of celery grown specifically for its root. The root, a knobby round vegetable, can be as small as an apple and as big as a cantaloupe. The texture of celery root is very similar to a sweet potato with a bit more of a “fibrous” quality to it.
And lastly, the flavor of celery root is a cross between celery and parsley, giving it an herbaceous taste.
How to Eat Celery Root (Celeraic)
Aside from mashed, which I assume is why you’re here, celery root can also be eaten raw, broiled, roasted, sautéed, stewed, etc. It’s as versatile as a potato.
Celery root is wonderful roasted alongside other root vegetables, but if you’re looking for a quick way to use up celery root, simply grate or peel some over a salad or slaw.
How to Store Celery Root
Store celery root in a produce bag in the refrigerator for up to 10 days. Once peeled, celery root will last up to 5 days in an airtight container in the refrigerator.
When buying celery root, avoid any that are bruised or soft, and opt for ones that are larger and less knotty.
How to Reheat Parsnip Mash
The best way to reheat this celery root and parsnip mash is in a saucepan over medium-low heat. Stir frequently and adjust consistency with additional milk as needed.
If you’re looking for a quick reheat, warm up servings in the microwave for a minute or two on high.
- Spread a hearty serving of this root vegetable purée on a plate and top with our go-to Pan-seared salmon.
- Enjoy a classic steak dinner by pairing this parsnip mash with Garlicky Green Beans and top sirloin.
- Serve this purée at Thanksgiving with our Roasted Turkey Breast or Cornish hens.
Mix Up The Flavors
- Add a tablespoon or two of prepared horseradish.
- Skip the parsnips and make this celery root mash instead.
- Add fresh thyme or rosemary
- Add a few teaspoons of Dijon mustard.
- Make a sweet version with parsnip, honey, and pear (think applesauce).
- Add some tang by swapping the butter for sour cream.
- Make this mash uber decadent by using heavy cream instead of milk.
- Increase the liquid by at least a half of a cup and purée in a blender to create a thinner sauce-like parsnip purée.
- Add in mashed roasted garlic for savoriness
More Vegetable Side Dishes to Try
Creamy Celery Root & Parsnip Mash
- 1 pound celery root peeled and cut into ½-inch pieces (2 ½ cups)
- 1 ½ pounds Yukon gold potatoes peeled and cut into 1-inch cubes (3 ½ cups)
- 1 pound parsnips peeled and cut into 1-inch chunks (3 cups, about 3 medium parsnips)
- 4 tablespoons unsalted butter plus more for serving
- ½ cup whole milk warmed
- Kosher salt and black pepper
- 2 –4 tablespoons chopped herbs such as tarragon dill and/or parsley
- Flaky sea salt
- Bring a large pot of water to a boil; season generously with salt. Add celery root and cook, partially covered, 10 minutes. Add potatoes and parsnips and continue to cook, partially covered until vegetables are fork-tender, 15–20 minutes more.
- Drain vegetables and pass through a ricer into now empty pot (or mash with a potato masher until smooth). Cook mashed vegetables over medium heat, stirring constantly, to remove extra moisture, 1–2 minutes.
- Reduce heat to low and stir in butter until melted. Add milk and continue to cook, stirring frequently until silky and thickened, about 5 minutes. Stir in ½ teaspoon salt and ¼ teaspoon pepper; taste and adjust seasoning as needed.
- Transfer parsnip mash to a serving dish, sprinkle with herbs, flaky sea salt, and black pepper; drizzle with melted butter or olive oil (optional).