When I want a holiday side dish that’s both cozy and unique, I turn to celery root. When you mash it, it has the same comforting texture as mashed potatoes but without totally sticking to your ribs. Paired with chestnuts, the flavor is just wonderful. This easy vegetable side dish is earthy, nutty, and very easy to make. I love serving it with roasted meats or pairing it with braised mushrooms for a vegetarian option.
Cooking with chestnuts this time of year is so special—they add a subtle sweetness and depth that feels very elegant for the holidays. This vegetarian recipe works beautifully as a Thanksgiving side, a Christmas side dish, or at any gathering where you want some winter comfort food. I’ll talk more about this in the tip section below, but the leftover cooking milk makes a fantastic béchamel sauce, too!
If you’ve never tried celery root before, let me tell you all about it. Here’s Celery Root 101!
First of all, what is celery root?
Celery root (also called celeriac) is a knobby-looking root vegetable that comes from a special variety of celery that’s grown specifically for its bulb, rather than the stalks you usually see in the supermarket. Even though it might look intimidating at first glance, the pale, tender flesh inside cooks down beautifully. Celery root is a popular ingredient in French and Mediterranean cooking. It’s great in soups, purees, sautés, and holiday recipes like this one.
What does celery root taste like?
Despite its very rustic appearance, celery root has a mild, delicate flavor. It tastes like a cross between celery and parsley with a subtle nuttiness. After cooking, it almost melts in your mouth, which is why it blends so well with chestnuts in this dish.
How do you peel and cut celery root?
Celery root needs a little prep work, but don’t worry! It’s easy. Here’s how. First, use a sharp chef’s knife to slice off the top and bottom so it sits flat. Stand it upright and slice downward along the curves to remove the thick, rough peel. Cut into pieces according to your recipe. As soon as you cut it, drop the pieces into a bowl of water with a splash of lemon juice to prevent browning. Celery root oxidizes quickly so this step really makes a difference!
Is celery root healthier than potatoes?
One of celery root’s benefits is that it’s lower in calories and carbohydrates than potatoes. It’s also high in fiber and vitamin C. If you want the creamy comfort of mashed potatoes with a lighter nutritional profile, celery root is a fantastic swap! This is one of my favorite celery root recipes to use instead of potatoes.
Is a chestnut a fruit or a nut?
Believe it or not, this is kind of a complicated question. Let me start by saying that—true to their name—chestnuts are indeed nuts. But nuts are actually fruits. If that’s throwing you off, don’t worry, I literally just learned it myself! Let me break it down.
In botanical terms, a nut is a dry, one-seeded fruit with a hard shell and a protective husk. Chestnuts, hazelnuts, pecans, and walnuts all fall into that category. In all of these cases, the tender inner seed is the part we eat. Peanuts and almonds don’t quite fit the definition of a nut. Peanuts are technically legumes, and almonds come from a fleshy fruit (kind of like a plum).
No matter how they’re classified, chestnuts are really yummy! They blend perfectly into mashes, purées, and other comfort food recipes. Their mild flavor adds warmth without overpowering other ingredients.
Pro tip: Don’t throw out that milk!
The milk you use to simmer the celery root is going to absorb a lot of flavor: garlic, thyme, natural sweetness from the vegetable... Instead of discarding it, save it! You can use it for simple béchamel sauces, a creamy pasta sauce, a soup base, or reheating your leftover mash (if there is any)! It will keep for about 2 days in the refrigerator.
What pairs well with celery root? Plus, some of my favorite holiday recipes.
Like I said earlier, celery root pairs beautifully with roasted meats (like chicken, turkey, pork, or beef) and mushrooms. You might have guessed that it goes well with nutty ingredients like chestnuts. Herbs and spices that work with celery root include sage, thyme, rosemary, and nutmeg—and you really can’t go wrong with a splash of heavy cream or a pat of butter. I personally like it with salmon! Here are some more ideas to play with too:
Celery Root and Chestnut Mash Recipe
This creamy celery root and chestnut recipe is a cozy, elegant holiday side dish that’s lighter than mashed potatoes—and just as comforting! It makes for a wonderful holiday side dish and has a delicious aroma and depth of flavor to die for. A welcome addition to the Thanksgiving or Christmas table!
Ingredients
Instructions
- As you peel and cut the celery root, drop the chunks into a large bowl of water with a squeeze of lemon juice. This will prevent the celery root from turning brown—which can happen quickly if you skip this step!
- Drain the celery root and place it in a saucepan with the garlic cloves, thyme, and milk. Put the lid on, bring to a boil, and simmer with the lid slightly ajar until the celery root is very tender (15 to 20 minutes).
- Add the chestnuts during the last few minutes of cooking, then drain, reserving the milk. Make sure not to throw the milk away!
- Transfer the celery root back into the same pan, discarding the thyme sprigs (don’t worry if there are some leaves left behind). Pour in ¼ cup of your warm milk, then add 1 tablespoon of butter, the lemon juice, dijon, salt, pepper, and sage. Mash it all together until no large chunks remain.
- If the texture of the mash is too rustic for you at this point, you can transfer the mixture to a food processor and puree it a bit. Personally, I prefer the more rustic version.
- Finally, transfer the mash to your serving bowl, dot with the remaining butter, grind some black pepper on top, and garnish with a few thyme leaves. Enjoy!
