Potato and celery root mash

Ingredients

• 400 g small potatoes
• ½ celery root (about 500 g)
• 2 tablespoons plant-based cooking cream
• ¼ teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley
• 1 teaspoon fresh thyme

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of potatoes
• What to use instead of parsley
• What to use instead of thyme

Instructions

1. Wash the potatoes well. Peel the celery root and cut it into pieces the size of the potatoes or smaller.
2. Boil it with the potatoes in plenty of water for 12-14 minutes, until everything is tender.
3. Drain and cool it slightly under the tap. Peel the potatoes and mash them with a fork along with the celery root.
4. Chop the parsley and add it with the thyme, plant-based cooking cream, oil and salt. Mix well and add more salt if it's bland.
5. Serve cold or hot. You can swap the herbs and spices with those in the parsnip mash or use others.

Nutrition facts

Approximate, per serving (about 238 g). Calculated with data from USDA FoodData Central.