Smashed celeriac

This seasonal side dish goes beautifully with a roast, alongside sausages instead of mash or with baked meaty fish like pollack or hake

  • Prep:10 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 171
  • fat 15g
  • saturates 2g
  • carbs 7g
  • sugars 5g
  • fibre 9g
  • protein 3g
  • salt 0.58g


  • 5 tbsp olive oil
  • 4 garlic cloves, very finely sliced
  • 2 red chillies, deseeded and finely chopped
  • few thyme sprigs
  • 2 small or 1 large celeriac, peeled and cut into 1cm cubes
  • splash of white wine (optional)


  1. Heat the oil in a shallow pan and sizzle the garlic for 1 min until fragrant. Add the chilli, thyme and celeriac. Toss everything to coat in the oil, then season with salt.

  2. Turn the heat down to a minimum, cover the pan and cook everything really gently for 40 mins or until soft enough to squash. Stir occasionally and add a splash of white wine or water if it starts to catch. When cooked, crush the celeriac lightly with a wooden spoon and serve. The celeriac may now be left to cool in the pan – reheat on the hob with a drizzle more oil.

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