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Celeriac and Parsnip Mash

Celeriac and Parsnip Mash

Celeriac and Parsnip Mash

Serves: 4

Preparation: 5 minutes

Cooking: 4 minutes


Celeriac tastes a lot better than it looks. It can be cooked, or eaten raw, grated into salads. This mash recipe makes the most of the delicious flavours of both vegetables.



600g celeriac, peeled to remove all knobbly skin and cut into chunks
2 parsnips, peeled and cut into chunks
2 teaspoons wholegrain mustard
2-3 tablespoons milk
1 tablespoon butter
Freshly ground black pepper to taste



Boil celeriac and parsnip for 25-35 minutes or until soft. Drain

Add mustard, milk and butter

Roughly mash, leaving small chunks of different vegetables within the mix

Season with black pepper if desired


Recipe courtesy of http://www.vegetables.co.nz/