Description
This rich, velvety celery root (celeriac) mash offers a refined twist on classic mashed root vegetables. The nutty depth of browned butter is complemented by a splash of lemon for brightness, and topped with crispy sage leaves for texture and aromatic flair. The optional use of dry-milk powder during browning intensifies the buttery-nut aroma, making this version stand out from typical recipes.
Equipment:
- Heavy-bottom medium saucepan
- Fine mesh strainer or colander
- Potato ricer or food mill (optional) or handheld masher
- Large mixing bowl
- Small skillet for browning butter and crisping sage
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Peeler
- Chef’s knife
- Cutting board
- Serving bowl
Ingredients
Units
Scale
- 2 pounds (about 900 g) celery root (celeriac), peeled and cut into 1 1/2-inch chunks
- 1/2 pound (about 225 g) Yukon Gold or other waxy potato, peeled and cut into 1 1/2-inch chunks (optional for slightly softer texture)
- 1 1/2 teaspoons kosher salt, divided
- 1 cup (240 ml) whole milk (or a blend of milk + cream for richer finish)
- 4 tablespoons (60 g) unsalted butter, divided
- 1 tablespoon dry milk powder (optional — see Notes)
- Juice of 1/2 lemon (about 1–2 tablespoons)
- 1/4 teaspoon ground nutmeg
- Freshly ground white pepper or black pepper, to taste
- 8–10 fresh sage leaves
- 1 teaspoon extra-virgin olive oil or 1 tablespoon butter (for crisping sage)
- Chopped chives, for garnish (optional)
Instructions
- Place the peeled and chunked celery root (and optional potato if using) into a medium saucepan. Cover with cold water by about 1 inch and add 1 teaspoon of the kosher salt. Bring to a gentle boil, then reduce heat to maintain a simmer. Cook until the pieces are fork-tender (about 15-20 minutes).
- While the vegetables cook, warm the milk in a small saucepan until just below simmering; keep warm.
- Once the vegetables are tender, drain through a fine mesh strainer, then return to the saucepan. Set the pan over very low heat for 1-2 minutes to allow excess moisture to evaporate (“steam-dry” step). This helps avoid a watery mash.
- Meanwhile, in a small skillet, melt 2 tablespoons of the butter over medium heat. If using the dry milk powder, sprinkle the tablespoon of powder into the butter as it melts. The butter will foam then begin to brown around the edges — swirl the pan, watching for golden-brown flecks and a nutty aroma (about 3-4 minutes). Remove from heat. Set aside.
- In the saucepan with the drained vegetables, add 2 tablespoons remaining butter, the warm milk, and the browned butter mixture (including the browned solids). Use a potato ricer or food mill for a very smooth purée; if you prefer a more rustic texture, a handheld masher works fine. Blend until silky. Add lemon juice, nutmeg, the remaining ½ teaspoon salt, and pepper to taste. If the mash seems thick, stir in a few tablespoons of reserved cooking liquid or additional warm milk.
- In the same skillet used for browning butter, add the olive oil (or 1 tablespoon butter) and the fresh sage leaves. Turn the heat to medium-high and fry the sage leaves until crisp and fragrant (about 20-30 seconds per side). Remove and drain on paper towels.
- Transfer the mash to a warm serving bowl. Sprinkle the crispy sage leaves on top and optionally scatter chopped chives for color and mild onion-freshness. Serve hot.
Notes
- The optional dry milk powder in the browned butter trick is a subtle but meaningful upgrade: it enhances the browning process by adding extra milk solids, giving the butter a richer nutty aroma and deeper colour without altering the texture of the mash. This is what makes this version stand out from standard recipes.
- If you choose not to use the potato, you’ll have an all-celeriac mash which is slightly firmer and more herbal in flavour. If using potato, the texture is a bit softer and more familiar.
- For a dairy-free version, substitute the butter with a plant-based butter and warm unsweetened almond or oat milk instead of cow’s milk — the brown butter flavour will still carry the dish.
- Leftovers keep very well: cover and refrigerate up to 3 days. To reheat, warm gently over low heat, stirring in a splash of milk or cooking liquid to refresh the texture.
- Garnishing with crispy sage adds texture contrast, visual appeal, and an aromatic element that lifts the simplicity of the mash. The lemon juice brightens the overall dish so it doesn’t sit overly heavy.
- Keywords to keep in mind when someone is searching: “celery root mash,” “celeriac purée,” “brown butter,” “crispy sage,” “nutmeg,” “milk-powder brown butter trick.”
Make-Ahead & Reheating Tips:
You can complete steps 1-3 up to draining and drying the cooked vegetables ahead of time (1 day ahead). Keep covered in the refrigerator. When ready to serve: rewarm the milk, brown the butter and crisp the sage, then continue from step 5 through to serving. Reheating the mash should be done gently on the stovetop or in a warm oven (about 325°F/160°C) in a covered dish, stirring occasionally and adding a little milk or cooking liquid to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
