Celery Root and Cauliflower Mash

celery-root-cauliflower-mash-recipe Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • 1 1/4 pounds celery roots, peeled and cubed
  • 1/2 pound cauliflower florets
  • 1/2 pound russet potatoes, peeled and cubed
  • 2 teaspoons fresh lemon juice
  • 2 bay leaves
  • 2 tablespoons unsalted butter
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon nutmeg


  1. Combine celery roots, cauliflower, potatoes, lemon juice and bay leaves in a large saucepan; add cool water to cover. Bring to a boil over high heat. Reduce heat to medium and simmer until vegetables are very tender, 20 to 22 minutes. Drain well; let stand for 3 minutes. Shake to remove any excess moisture. Discard bay leaves.

  2. Process celery root mixture in a food processor just until smooth, about 1 minute. Stir in butter, salt, white pepper and nutmeg.

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  • Celery root may be unlovely, but it tastes like a delicious mix of celery and parsley.
  • Yield: 6 servings

Nutritional Information

Calories per serving: 97
Fat per serving: 2g
Saturated fat per serving: 1g
Cholesterol per serving: 5mg
Fiber per serving: 3g
Protein per serving: 3g
Carbohydrates per serving: 18g
Sodium per serving: 348mg
Iron per serving: 1mg
Calcium per serving: 55mg
Robin Bashinsky