Prep time
15 MIN
Total time
35 MIN
A unique alternative to mashed potatoes, but just as easy. Simple and creamy, with a hint of Dijon, this vegetarian celery root mash recipe is the perfect side-dish. It’s satisfying, rich, hearty, cheesy and it takes just 15 minutes to prep and 20 minutes to cook!

Sage and Dijon Mashed Celery Root Ingredients

How to Make Sage and Dijon Mashed Celery Root

  1. Peel and chop the celery root into about 1-inch cubes. Place the celery root, diced onions, garlic, and dried sage leaves, into a medium saucepan or small pot, with the CAMPBELL’S vegetable broth. Bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes, until the chopped celery root is tender.
  2. Strain out liquid from pot, reserving 1 cup of boiling broth for later use in cream sauce. Mash celery root in the pot until no large chunks are left. Add the lemon juice.
  3. In a small saucepan whisk together butter and flour constantly for 1 minute over medium heat until bubbly. Add 1 cup of the reserved boiling broth and stir constantly until the sauce thickens, about 1 minute. Once the mixture has thickened reduce the heat to low and add cream cheese, stirring until melted. Turn off the heat, stir in Dijon mustard.
  4. Pour the cream sauce into the celery mash, add the fresh parsley and stir until combined.

Recipe Tips

  • For a smoother mash, toss the celery root and sauce together a blender or food processor and puree for a minute.
  • Season with salt and freshly ground black pepper to taste.

Recipe Made With

CAMPBELL'S® No Salt Added Ready to Use Vegetable Broth

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