Savory Sweet Roots Mash-Up Celeriac, Parsnip and Potato

As we relish the warm, sunny days of Autumn (hello global warming!), the calendar indicates that colder days are coming soon. The fall/winter crops at farmer's markets are in a blaze of autumnal colors - numerous squash (Pumpkin Season!), dark leafy greens, a rainbow of apples and pears, and an abundance of nutrient rich, earthy root vegetables. For a list of popular Winter Vegetables, visit then head to a Harvest Home Farmer's Market near you for local, farm fresh, seasonal produce! 

Mashed Celeriac, Parsnip and Potato is a crowd-pleasing, rustic root vegetable mash featuring the overlooked and misunderstood, Celeriac. Celeriac is often called celery root in the US and is in a family of vegetables most people know - parsnip, carrots, and parsley. It is high in vitamin K, antioxidants and essential minerals including copper and B vitamins. Parsnips are similar to carrots - high in vitamin C, nutrient rich, high fiber content and low-calorie count.

The potatoes provide volume and a familiar flavor base, the parsnip adds sweet, creamy, earthy goodness. Potatoes are on the HHFM list as a good source of vegetable based protein. The celeriac sends the mash OVER-THE-TOP with hints of herbaceousness and celery, along with a hearty texture. Add gravy and...WOW, WOW, YUM. The flavors and textures in the Mashed Celeriac, Parsnip and Potato stand out yet beautifully meld into delicious comfort food goodness. Make a big batch for the holidays and family dinners. Bonus, it's a super versatile leftover.

The best recipes are more of a guide than a 'how-to'. As you get to know more about food, flavors, pairings, growing seasons and simple techniques, you will be able to create amazing, healthy meals customized for you and your family.

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Mashed Celeriac, Parsnip and Potato



  • 2 lbs of new potatoes
  • 1 lb parsnip
  • 1 large bulb celeriac (celery root) approximately 12 oz or 1 lb
  • 1/2 stick of butter or 1/2 cup extra virgin olive oil
  • 1 cup of half and half, milk, chicken stock or reserved liquid from boiling root vegetables
  • Salt, pepper, fresh parsley, grated cheese (optional)


  • Prepare a large bowl with cold water and ½ tsp of salt. NOTE: You may use lemon and water for the celeriac.
  • Peel, slice and dice the celeriac, parsnip and potatoes into 1-inch cubes and add to the bowl of water. 
  • Boil a large pot of water with 1 tsp of salt.
  • Drain and rinse the vegetables and add to pot.
  • Bring to boil then reduce heat. Cook on low for 15 - 20 mins, until tender (fork pierces with ease).
  • Drain cooked veggies; add to large bowl. Save some of the liquid for healthier version and for adjusting consistency.
  • Mash and stir until mixed.
  • Add 2 Tbsp of butter or 1/4 cup olive oil and 1/2 cup of half and half, milk, chicken stock or reserved liquid and mix. Healthier Version: Replace butter with extra virgin olive oil and use reserved liquid or chicken stock.
  • Add remaining ingredients and mix. 
  • Add salt and pepper to taste. Add more liquid if desired.
  • Return mixture to large pot and cook on low heat for about 20 mins, stirring occasionally. 
  • Place in a serving dish, top with rough chopped parsley. 
  • If you have more time, top with grated cheese, bake in a 350 oven until the top is golden brown

Recipe Variations and Much More!


  • Add 1 or 2 bay leaves to the boiling water for more flavor.
  • You can prepare Mashed Celeriac, Parsnip and Potato a day or so in advance. Heat and Serve.
  • Leave the skin on the potatoes using thin skinned, baby/new potatoes for more fiber. Russets will make a slightly fluffier version.
  • Add garnish to your dish with chopped fresh herbs, chives or green onions. 
  • Top the dish with your favorite grated cheese.
  • Consider adding 1 cup or more of root mash to thicken soups or stews for a wonderful earthy, slightly sweet flavor boost. Makes a delicious addition to beef stew!
  • Leftovers can be made into a tasty riff on potato pancakes with the addition of simple, basic ingredients - flour, milk, eggs and grated cheese. Cook in skillet on low-med heat with a little olive oil. 
  • Pile on a sunny side up or poached eggs, cooked veggies, shredded meat or fish. You can also top the savory pancakes with a little grated cheese, gravy or even a tomato sauce. It's a great way to use leftovers!



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