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Celery Root (Celeriac) Mash with Sage and Blue Cheese

Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of vegetables (which includes carrots, parsley, and parsnips), but farmers grow celery for its edible leaves and stalks and celeriac for its roots. Both the root and stalks taste like "celery," but celeriac tends to be earthier and more intense. And although both can be eaten raw or cooked, their textures are wildly different and often not interchangeable when cooking.


Underneath the gnarly skin of the bulbous celeriac lies an ivory-colored vegetable that makes a great alternative to potatoes, parsnips, carrots and other starches. Raw celeriac has a refreshingly crisp texture, making it a unique and wholesome addition to colorful salads and creamy coleslaws. When cooked, celeriac sweetens slightly and is delicious when mashed, baked, roasted, or boiled.  Celeriac is rich in vitamins C and K, which boost bone and heart health, and because it's a root vegetable, it may reduce the risk of diabetes.



Celery Root Mash with Sage and Blue Cheese


  • 2 lbs celery root, peeled and cut into equal cubes
  • ¼ cup butter, cut into pieces (plus an extra tbsp, separate) 
  • 1 tbsp olive oil
  • 2 tbsp hot milk
  • Small bunch sage leaves
  • ¼ cup blue cheese (more or less to taste)
  • Salt and pepper to taste

  • Cook the celery root for 20-25 minutes in boiling salted water or until tender.
  • Heat 1 tbsp butter  and olive oil in a frying pan and, when sizzling, add the sage leaves. Fry for 1-2 minutes until crisp; drain on kitchen paper.
  • Drain the celery root, mash it with ¼ cup butter and hot milk, and season to taste. 
  • Add the Gorgonzola and half the sage leaves, crumbled, and stir together.
  • Season to taste and scatter with the remaining sage leaves to serve.