Celeriac Champ recipe

Preparation Time: 20 minutes | Cooking Time: 35 minutes

Classic champ is made a little bit lighter with the addition of celeriac in this easy yet effective recipe. Delicious with roast meats.


  • 900g potatoes
  • 600g celeriac
  • 1 garlic clove
  • 40g butter
  • 50ml double cream
  • Salt and pepper
  • 1 bunch spring onions


  1. Peel and chop the potatoes and celeriac into rough chunks. Put into a pan of cold salted water with the garlic, bring to the boil and then simmer for 20-25 minutes or until the veggies are tender. Drain and mash until smooth.

  2. Mash the cream into the celeriac, then beat the butter in using a wooden spoon. Stir through the salt and pepper. Thinly slice the spring onions and stir through. Serve with extra butter on top if desired.

For a sneaky smoky background flavour, add some chopped fried smoked streaky bacon. Recipe serves 6-8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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