Celeriac mash

A simple Dutch celeriac mash with extra vegetables and crunchy bacon bits is ideal as an everyday recipe.

45 minutes 4 people Main course
Celeriac mash


(✓ Tip: click to check off)

  • 1 kg celeriac
  • 1 kg waxy potatoes
  • 200 grams green cabbage
  • 2 small onions
  • 300 grams smoked bacon
  • knob of butter
  • splash of cream
  • splash of milk
  • salt and pepper to liking
  • large pinch of nutmeg
Celeriac mash ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • cutting board
  • chefs knife
  • vegetable peeler
  • large pan with lid
  • potato masher
  • medium-sized skillet
  • wooden spoon


45 minutes 4 people Main course

View the original recipe via:

Preparation – 20 minutes

Peel the celeriac and coarsely cut it into chunks. Peel the waxy potatoes too and coarsely cut them too into chunks. Add the pieces of celeriac and potato into a large pan.

Fill the pan with water, add in a pinch of salt and bring to a boil. Wash the green cabbage and slice it into smaller pieces. Peel the onions and finely dice.

Celeriac mash
Celeriac mash

Finishing the celeriac mash – 25 minutes

Add the sliced green cabbage into the large pan when the celeriac and potato pieces are almost fully cooked. This is within the last 10 minutes.

Cook the (diced) bacon in a large skillet. Add in the onion for the last couple of minutes.

Drain the pan with potatoes, celeriac and green cabbage and mash it using a potato masher. Add in the fried bacon bits, make the mash creamier with a knob of butter, a splash of cream and a splash of milk.

Mix everything together and season with salt, pepper and a big pinch of nutmeg. Enjoy your meal!

What do you think of this recipe?
0 votes

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!

← Previous recipe
Tuna tartare with wasabi
Next recipe →
Andalouse sauce