Sautéed Celeriac Parsnip Mash

by Edward Daniel
Caption of Sautéed Celeriac Parsnip Mash. Image by Edward Daniel (c).

Celeriac and parsnip when sautéed give this luscious taste when combined; this dish is a great side accompaniment.

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Caption of Sautéed Celeriac Parsnip Mash. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 700g celeriac, diced
  • 500g parsnip, diced
  • 3tbs extra virgin olive oil
  • 2 rosemary sprigs
  • 2 thyme sprigs
  • 2 bay leaves
  • 4-cardamom pod
  • 3 cloves of India
  • 500ml filtered water


  1. In a medium sized saucepan, place the rosemary, thyme, bay leaves, cardamon pods, cloves of India and water.
  2. In a large frying pan, sauté the celeriac and parsnip in batches in olive oil until golden brown. Add to the saucepan.
  3. When ready to serve, cover the saucepan with a lid and cook until the celeriac and parsnip have softened. This should take about 15 minutes over a medium heat.
  4. Switch off the heat and remove the herbs and spices. Transfer the celeriac and parsnip mixture to a food processor and mash to a fine pulp. Serve immediately.


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