Celeriac and parsnip mash
Print Recipe
Serves:     people
Notes from Anna
  • This is a no-fuss, quick alternative to mashed potatoes. It’s especially good with oily fish or pork dishes.


Add to Shopping List
This recipe is in your Shopping List


  1. Bring a large saucepan of water to the boil.
  2. Peel and roughly chop the celeriac. Peel and chop the parsnips.
  3. Add the vegetables and a little salt to the boiling water and cook for about 15 minutes or until they are tender when pierced with a fork.
  4. Drain and mash the vegetables.
  5. Make the mustardy dressing by combining the olive oil, mustard, vinegar, a little salt and a generous grinding of black pepper.
  6. Pour the dressing over the mash, stir thoroughly and serve.

Leave A Comment