A Nordic side dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 45 min

Organic sourcing

Celeriac is a root vegetable with a thicker skin, so the organic impact is modest. Potatoes commonly have pesticide residue, so choosing organic is beneficial.

Ingredients

• 500 g celeriac, peeled and cubed
• 500 g potatoes, peeled and cubed
• 100 g unsalted butter
• 1/2 cup whole milk
• to taste salt
• to taste white pepper

Method

1. Place the celeriac and potatoes in a pot and cover with cold water. Add a generous pinch of salt.
2. Bring the water to a boil, then reduce to a simmer. Cook until both celeriac and potatoes are tender, about 20 minutes.
3. Drain the celeriac and potatoes, then return them to the pot to dry over low heat for a minute.
4. Meanwhile, melt the butter in a saucepan over medium heat until it turns a deep golden brown and smells nutty.
5. Mash the celeriac and potatoes until smooth while gradually adding the brown butter.
6. Stir in the milk until the mash reaches a creamy consistency. Season with salt and white pepper to taste.

Notes

• For a richer mash, use cream instead of milk.
• Serve alongside roasted meats or hearty vegetarian mains.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Nordic recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.