Leek and Celeriac Mash (BC)

The easiest way to make great potato mash healthier is by substituting celeriac for part of the potato and adding leek for extra body. You can exclude the potato altogether but I have found that the dish may lack some substance than, I can recommend using a very small potato (50gr) instead of omitting it completely.


  • 1 leek
  • 1 tbs butter
  • 300gr peeled celeriac
  • 150gr peeled potato
  • 1 tsp coarse mustard
  • salt/pepper
  • 2 eggs
  • 1 tsp butter

Serves 1 as part of the Budget Challenge


Cut the leek in half lengthwise, then cut each half in half again. Cut the long strips into small pieces.
Melt the butter in a thick based sauce pan. Add the leek. Stir well and bake for 10-12 minutes or until very soft.

Meanwhile, cut the celeriac and potato into cubes.
Steam the celeriac and potato until cooked through. I can recommend steaming in separate containers as the vegetables may take different lengths of time to cook through. You can also cook the vegetables, but especially the celeriac contains a lot of water as is and may thin down the mash a lot. Steaming will allow for dryer vegetables.

Heat the teaspoon of butter in a small frying pan. Crack the eggs and bake until the whites have set but the yolks are still runny.

Drain the potato and celeriac. Press them with a potato press and add this to the leek. Alternatively, use a sieve or potato masher.
Stir the mustard into the mash. Season to taste with salt and pepper.
Serve the mash with the eggs on top.