Celeriac and white bean mash with eggs

A smooth celeriac-bean mash with eggs and chives.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes

What still needs a real kitchen

Confirm celeriac mashes smooth without a blender
Photograph the finished plate

Time: About 40 min; estimated
Serves: 2; see below
Energy: 400 kcal; per serving
Protein: 24 g; per serving

Jump to recipe

Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains celery, eggs, milk.

Cooking steps

Boil the celeriac for 15 to 20 minutes, until a knife slides in easily. Steam the carrots over the same pan for the last 6 to 8 minutes.
Meanwhile, bring a second pan of water to the boil, lower in the eggs and simmer for 10 minutes, then move them to cold water.
Cooked when: the whites are set and the yolks are firm.
Drain the celeriac, return it to the pan with the beans, milk and oil and mash until smooth. Warm it through over low heat.
Peel and halve the eggs. Divide the mash and carrots between two plates, add the eggs and scatter with the chives.

The useful detail

Cut celeriac into even pieces and remove all tough outer skin. The outside is woody and never softens, so peel deeply enough to reach clean white flesh.

Make it work for you

One serving is Half the mash with one and a half eggs and carrots. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

Potato instead of celeriac
Milder and starchier, and it mashes smoother.
Per serving: about 55 kcal more, about 1 g more protein, about the same fat.
Allergens: Removes celery, which celeriac counts as.
Butter beans instead of cannellini
Creamier in the mash.
Per serving: about the same energy, about the same protein, about the same fat.
Unsweetened soya milk
No difference in the mash.
Per serving: about 5 kcal less, about the same protein, about the same fat.
Allergens: Adds soya; removes milk.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A mash built on beans and a root vegetable rather than potato, which is why the fibre is high and the energy moderate. The eggs carry much of the protein.

Nutrition per serving
Energy	400 kcal
Protein	24 g
Fat	12 g
of which saturates	4 g
Carbohydrate	50 g
of which sugars	9 g
Fibre	11 g
Sodium	770 mg

Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
Ingredient	Weight used	Source	Energy	Protein
celeriac	300 g	FDC 170400Celeriac, raw	126 kcal	4.5 g
carrot	150 g	FDC 170393Carrots, raw	62 kcal	1.4 g
white beans	250 g	FDC 175204Beans, white, mature seeds, canned	285 kcal	18.1 g
milk	83 g	FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D	41 kcal	2.7 g
olive oil	4.5 g	FDC 171413Oil, olive, salad or cooking	40 kcal	0.0 g
eggs	170 g	FDC 171287Egg, whole, raw, fresh	240 kcal	21.1 g
chives	5 g	FDC 169994Chives, raw	2 kcal	0.2 g
Whole recipe		Divided by 2	796 kcal	48.0 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge: Refrigerate the mash within 2 hours and eat within 3 to 4 days. Hard-boiled eggs keep for 1 week in the fridge, the FDA chart's figure.
In the freezer: The mash freezes; the eggs do not, and turn rubbery.
Reheating: Reheat the mash until it reaches 74°C / 165°F, steaming hot throughout, adding a splash of milk.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

Try another recipe

Mushroom and lentil cottage pie
A savoury mushroom-lentil filling with a soft potato topping.
About 1 hr · 360 kcal · 20 g protein per serving
Vegetarian
Orzo with white beans and spinach
Orzo with white beans, spinach and a hard cheese finish.
About 25 min · 440 kcal · 23 g protein per serving
Vegetarian