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Brown butter & celeriac mash

Brown butter & celeriac mash

A nice side dish to serve with game or roasted fish. The celeriac flavour is intense as no water is added for cooking, while the brown butter brings out the sweetness of this beautiful vegetable.

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  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook50 mins
  • Total time1 hr

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  • 160g unsalted butter
  • 2 medium celeriac, peeled and roughly chopped into 1cm and cm chunks (a 50:50 mix of both)


  1. Put 80g butter in a pan and set over a medium heat. Once starting to melt, add the celeriac and season (you want the pan to be overcrowded to allow the celeriac to steam in its own juice). Turn the heat down to medium-low, cover with a lid and cook for 35-45 minutes, stirring every 10 minutes or so, until the celeriac is tender.

  2. While the celeriac is cooking, heat a small pan over a medium heat and add the remaining 80g butter. When it starts to foam, turn the heat down a little. I like to swirl the pan constantly at this point to ensure the butter doesn’t burn. Once it smells nutty and is beautifully golden – after about 4-5 minutes – pour the butter into a heatproof bowl and set aside.

  3. Once the celeriac is cooked, give it a good beat with a wooden spoon, making sure all the celeriac is tender. You should have a chunky mash, with some puréed and some bigger pieces through it. Stir in the brown butter, season and serve.

Cook’s tip

We love the chunky texture of this mash, but if you prefer it smoother, just use one celeriac with the same weight as peeled potatoes, then mash with a potato masher.



Typical values per serving when made using specific products in recipe


1,360kJ/ 330kcals



Saturated Fat












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