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.
More celeriac recipes
If you like this you might also like:
- Warm celeriac salad with chestnuts and blueberries
- Jerusalem artichoke and celeriac soup
- Celeriac and chestnut buckwheat salad
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How to make butterbean and celeriac mash
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Butterbean and celeriac mash
- 1 medium celeriac
- 400 g tin of butterbeans drained and rinsed
- 1-2 tbsp olive oil or dairy free spread
- Small handful parsley chopped
- Salt and pepper to taste
- 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.
- Bring a large pan of water to the boil and cook the celeriac until soft.
- 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.
- When you're happy with the texture add the chopped parsley and mash in briefly.
- Serve as a side dish. I like it with a vegan roast dinner.
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