Jazz up your mash with this tasty butterbean and celeriac mash recipe. Butterbeans are a source of protein, making this a great plant-based side dish.
Think you won't like celeriac? If you haven't already given it a go I urge you to try it as soon as possible.
It is delicious. The celeriac has a light, fresh taste with just a hint of that celery taste.
Paired here with butterbeans, this mash is an extremely versatile side dish.
It's lovely smothered in gravy yet equally as delicious with a lighter meal.
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For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
To make this recipe you will need:
- a medium celeriac
- a tin of butterbeans (also known as lima beans)
- olive oil or dairy free spread
- salt and pepper
How to prepare celeriac
Celeriac can be a little tough to prepare. With its rough, uneven skin and unusual shape, sometimes a peeler can't quite get manage the job.
If this is the case you may need to cut the skin off with a sharp knife, rather than use a peeler.
Once the skin has been removed cut into chunks.
How to make butterbean and celeriac mash
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Please do not reproduce this recipe without permission.
Butterbean and celeriac mash
- 1 medium celeriac
- 240 g tinned butterbeans drained and rinsed - 1 standard tin
- 1-2 tablespoon 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.
Love mash? You might also like this cauliflower mash recipe.
Pin butterbean and celeriac mash for later
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