Krystyn Strother


Celeriac Mash

I grew up eating instant mashed potatoes, because I loved them. When I became an adult and started cooking for myself out of love, I quickly put that habit aside and made mashed taters whenever I could. In recent years, I've been mashing all kinds of tasty things and celeriac has become one of my favorites. 

It's tasty, easy and nutritious. So please, do yourself a favor and try something new. You won't regret it!





  • 2 celeriac, peeled and cut into 1⁄2 inch pieces
  • 3⁄4 cup chicken stock
  • 3⁄4 cup full-fat coconut milk
  • 1 tsp fresh thyme leaves
  • 2 garlic cloves, minced
  • 2 tbsp ghee or coconut oil
  • Sea salt and freshly ground black pepper to taste


  1. Heat the ghee or coconut oil over medium-high heat in a large sauté pan.
  2. Add the celeriac and mix it in with the ghee or coconut oil, sauté for about 3 minutes.
  3. Cover the pan and lower the heat to medium-low, cook for 10 minutes.
  4. Next add in the chicken stock, coconut milk, thyme, garlic, salt and pepper.
  5. Stir well and bring to a boil, cover and reduce heat to a simmer.
  6. Cook, simmering, for 10 minutes, until the celeriac is nice and tender, stirring once or twice in-between.
  7. Transfer the celeriac and liquid into a food processor and purée until smooth. If needed you can do this in batches.
  8. Spoon into a serving bowl and serve hot.

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