Smashed celeriac

Deliciously tasty, almost-mash

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Smashed celeriac

Smashed celeriac

Serves 4
Cooks In40 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 153 8%
  • Fat 15.4g 22%
  • Saturates 2.2g 11%
  • Sugars 1.4g 2%
  • Salt 0.67g 11%
  • Protein 1.2g 2%
  • Carbs 2.5g 1%
  • Fibre 2.9g -
Of an adult's reference intake
Recipe From

Happy Days with the Naked Chef

Tap For Method

Ingredients

  • 1 celeriac
  • olive oil
  • 1 handful of fresh thyme
  • 2 cloves of garlic
  • 3-4 tablespoons water or organic stock
Tap For Method
Recipe From

Happy Days with the Naked Chef

Tap For Ingredients

Method

  1. Peel the celeriac, then slice about 1cm/½ inch off the bottom of it and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into 1cm/½ inch-ish cubes. Don't get your ruler out – they don't have to be perfect.
  2. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac. Pick in the thyme leaves and peel and finely chop the garlic, and add both with a little sea salt and black pepper. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
  3. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender.
  4. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.
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