Parsnip Celeriac Mash with Dijon
Recipe type: Side
Serves: 4-6
This mash is a creamy, sweet, and slightly tart alternative to mashed potatoes. It’s very easy to make and is just right for soaking up any sauce or as a side to your favorite meats.
  • 2 pounds parsnips, peeled and cut into 1-inch pieces
  • 2 pounds celeriac, peeled and cut into 2-inch chunks
  • 3 cups homemade chicken stock
  • About 1 cup heavy cream or canned, full-fat coconut milk
  • 2 teaspoons Dijon mustard
  • 1 tablespoon minced fresh chives (optional), for garnish
  • Sea salt and ground black pepper
  1. In a large pot, bring the parsnips, celeriac, and chicken stock to a simmer.
  2. Cover and cook for 30 to 40 minutes, untilthe roots are tender.
  3. Without draining the cooking liquid, add the cream and blend until smooth using an immersion blender. Depending on how much stock escaped from the roots while they cooked, you may need slightly more liquid for a smooth mixture.
  4. Garnish with chives, if desired, and season with salt and pepper to taste.
Kohlrabi can be used in place of the parsnips.
Recipe by Sustainable Dish at