An alternative to mashed potato.

Serves 4


  • 1 celeriac, peeled
  • olive oil
  • 1 handful fresh thyme, leaves picked
  • 2 cloves garlic, finely chopped
  • sea salt
  • freshly ground black pepper
  • 3-4 tablespoons water or stock


  1. Slice about 1cm/½ inch off the bottom of your celeriac and roll it on to that flat edge, so it’s nice and safe to slice. Slice and dice it all up into 1cm/½ inch-ish cubes
  2. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac, thyme and garlic, with a little seasoning.
  3. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
  4. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender.
  5. Season carefully to taste, mash & serve.