A New Take On A Slovak Classic – Celery Root

A New Take On A Slovak Classic – Celery Root

May 13, 2017

Allan Stevo

The root of the celery plant – zeler, or celeriac as its often referred to in English, is a mainstay in Slovak soups.

While I’ve neither seen nor heard of this done in Slovakia, this classic can also be mashed with butter and used as a delicious, earthy substitute for mashed potatoes.

To make mashed celeriac with butter simply:

Wash a celery root, cut off the outer skin with a sturdy knife, making sure err on the side of removing too much of the outer layer rather than too little, cut into small pieces, boil until tender enough to pierce with a fork, strain off water, mash with a fork, salt and pepper, mash in some butter (4 tablespoons).

Leave it a little lumpy. Serve lumpy.


What are ways that you jazz up some Slovak classics?

Allan Stevo writes on Slovak culture at www.52inSk.com. He is from Chicago and spends most of his time traveling Europe and writing. You can find more of his writing at www.AllanStevo.com. If you enjoyed this post, please use the buttons below to like it on Facebook or to share it with your friends by email. You can sign up for emails on Slovak culture from 52 Weeks in Slovakia by clicking here.

Photo credit: jemine.sk

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