Ginger Celeriac Mash with Mushroom Stew
"This dish has so many wonderful layers of flavour - the sweetness of celeriac, combined with dried plums, cinnamon and cardamom from the stew; the tanginess of ginger, combined with a thin tamarind water from the stew; mild spiciness and so so many different textures…all coming together to make this such an interesting dish."
-- @isabella.akshay
A Note from Feedfeed

Our mouth is watering just looking at this recipe. If you've never tried celeriac, now is the time to do so! It is such a flavor enhancement to mashed potatoes and leaves them extra silky smooth. The mushroom stew is delightfully tangy from the addition of tamarind and dried plums. This is a super simple recipe to put together but I'll feel like you're dining on five-star flavor. 


Prep time 20mins
Cook time 40mins
Serves or Makes: 2


Celeriac Mash

  • 1 celeriac, peeled and cubed
  • 1 medium potato, peeled and cubed
  • 1 tablespoon fresh ginger, grated
  • 2 cups plant milk
  • 1/ 2 teaspoon nutmeg
  • 3/ 4 teaspoon salt
  • 1/ 2 teaspoon fresh ground black pepper
  • 2 tablespoons olive oil

Mushroom Stew

  • 2 tablespoons olive oil
  • 5 pods cardamom
  • 1 stick cinnamon
  • 6 small shallots, halved
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1/ 2 teaspoon ground black pepper
  • 3-4 crushed mild red chiles (such as ancho)
  • 2 tablespoons tomato concentrate
  • 8 ounces mushrooms, sliced
  • 1 small piece tamarind, boiled in 2 cups water
  • 6 dried plums
  • cilantro, chopped, to garnish


  • Step 1

    In a pressure cooker or steam basket, cook the celeriac and potato with a pinch of salt until very tender. Use a potato masher or immersion blender to blend until creamy and smooth.

  • Step 2

    Heat oil in a heavy-bottomed pan and add cardamom and cinnamon. Toast for a few seconds, then add shallots and garlic. Season with salt and pepper and sauté until golden brown.

  • Step 3

    Add chiles and tomato concentrate and cook for a couple of minutes. Add mushrooms and stir to coat.

  • Step 4

    Strain tamarind water and discard seeds. Add water a little at a time, allowing the mushrooms to absorb it after each addition. After 2 minutes, add dried plums and remaining water and cook on medium heat for about 10 minutes or until the sauce had thickened.

  • Step 5

    Drain the celeriac and potatoes and set aside.

  • Step 6

    Heat oil in a heavy bottomed pan and add mashed veggies and grated ginger. Start adding the milk in batches while whisking on low heat until a creamy consistency is achieved. Season with nutmeg and add more salt if needed.