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Spicy Beans with Mashed Celeriac_MidPage – 1

Spicy Beans with Mashed Celeriac

Of all the celeriac recipes out there, this spicy beans with mashed celeriac is one of my absolute favorites.
4 from 5 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 446kcal


  • Wide pot
  • Medium pot
  • Immersion blender or potato masher


Spicy Beans:

  • 1 tablespoon neutral oil for frying
  • 2 shallots peeled and sliced into wedges
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne powder or crushed red pepper more or less, to taste
  • ½ teaspoon ground white pepper
  • 4 cups vegetable stock
  • 1 tablespoon brown sugar or maple syrup
  • 15 ounce can great northern beans or cannellini, navy, or chickpeas; drained and rinsed
  • Salt to taste
  • 2 scallions minced, white and green parts separated

Mashed Celeriac:

  • 2 pound celery root peeled and cubed
  • 4 Yukon gold potatoes peeled and cubed
  • ¾ teaspoon salt plus more, to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon white pepper
  • ¾ cup whole milk
  • ¼ cup heavy cream optional
  • 2 tablespoons butter optional


Sauté the Shallots:

  • Heat the oil in a wide pot over medium heat. Add the shallot and cook for 5 minutes, stirring occasionally, until golden brown.

Bloom the Spices:

  • Turn the heat to medium low and add the smoked paprika, chili powder, sweet paprika, cayenne powder, and white pepper and toss to coat the shallots in the spices. Cook only 30 seconds until the spices become fragrant.

Simmer the Beans:

  • Immediately pour in the vegetable stock and bring to a boil. Add the brown sugar and the beans and reduce heat to low. Simmer for 30 minutes, seasoning to your preference as the beans cook.

Cook the Mashed Celeriac:

  • Cover the potatoes and celeriac with water in a medium pot and add with 1 teaspoon salt. Bring to a boil and cook for 20-30 minutes until fork tender. Drain.
  • Return the cooked potatoes and celeriac to the pot over low heat. Add the garlic powder, white pepper, and milk and use an immersion blender to puree until desired texture is reached. If a more decadent mash is desired, add cream and butter. Add more milk, as necessary, to reached desired consistency. Taste and season with salt. Keep warm.

Finish the Beans:

  • Right before serving, stir the white parts of the scallions into the beans and cook for 3-4 minutes more. Taste and season once more to your preferences. Turn off the heat.

To Serve:

  • Spoon the mashed celeriac into shallow bowls and flatten it with the back of a spoon. Ladle the beans on top and garnish with more scallions. Enjoy!


Calories: 446kcal | Carbohydrates: 86g | Protein: 22g | Fat: 5g | Sodium: 789mg | Fiber: 15g | Sugar: 12g | Vitamin C: 55mg
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