Celeriac and parsnip mash

Celeriac tastes a lot better than it looks. It can be cooked, eaten raw, diced or grated into salads. This mash recipe is a delicious mixture of flavours of celeriac and parsnip.

Celeriac and parsnip mash


Serves 4

600g celeriac, peeled to remove all knobbly skin and sliced into chunks
2 parsnips, peeled and sliced into chunks
2 tsp wholegrain mustard
2-3 Tbsp milk
1 Tbsp margarine or canola oil
freshly ground black pepper, to taste


Place celeriac and parsnips in a heavy-based saucepan and add sufficient cold water to just cover.
Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently.
Cook for 15 minutes, or until tender when tested with a skewer or tip of a knife. Add extra boiling water if necessary. Drain.
Add mustard, milk and margarine.
Roughly mash, leaving small chunks of different vegetables within the mix.
Add pepper and serve.

Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 496kj
Protein 3.8g
Total fat 4.4g
- saturated fat 0.5g
Carbohydrates 12.3g
- sugars 7.8g
Fibre 7.2g
Sodium 86mg

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