Butterbean and celeriac mash

Butterbean and celeriac mash is a tasty and interesting variation on classic mashed potato. Adding the butterbeans also adds some protein, making it a great option as part of a vegan roast dinner.

What do you like to have with your veggie or vegan roast dinner? I can’t say that I have found the perfect recipe – yet. Many of my favourites, such as the Delia Smith parsnip roulade, I can no longer eat since becoming vegan. Nut roasts can be awful or wonderful but they tend to be quite a lot of work. I often end up either with vegan sausages or just having the veg.

The latter does leave a lack of protein though and that’s why this butterbean and celeriac mash is so brilliant. It’s a great side dish regardless, but if you’re feeling the lack of protein with your roast dinner and just can’t be bothered to make a nut roast or something similar then this dish is a great choice.

I find this quite light to eat as well – the herby celeriac mash has a fresh taste and the butterbeans aren’t too stodgy. It works well as a summer side dish too.

Here’s how to make butterbean and celeriac mash:

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Butterbean and celeriac mash

Butterbean and celeriac mash is a tasty and interesting variation on classic mashed potato. Adding the butterbeans also adds some protein, making it a great option as part of a vegan roast dinner.

Course Side Dish

Cuisine British

Keyword celeriac mash

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Author Cook Veggielicious

Ingredients

• 1 medium celeriac
• 1 400g tin of butterbeans drained and rinsed
• 1-2 tbsp olive oil or dairy free spread
• Small handful parsley chopped

Instructions

1. Peel the celeriac and chop off any knobbly bits. If your celeriac is covered in mud you might prefer to do this in the sink. Cut into similar sized pieces.

2. Bring a large pan of water to the boil and cook the celeriac until soft.

3. When cooked drain and return to the pan. Add the butterbeans and the olive oil or spread and mash well. You won't get it completely smooth but it has a nice texture so don't worry too much. 

4. When you're happy with the texture add the chopped parsley and mash in briefly.

5. Serve as a side dish. I like it with a vegan roast dinner.

If you like this you might also like:

Warm celeriac salad with chestnuts and blueberries

Jerusalem artichoke and celeriac soup

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