Backstrap with celeriac mash and watercress

Celeriac may not be the prettiest of vegies, but this knobbly brown tuber is quite delicious. It has a white flesh with a subtle celery flavour and, when mashed, has the creaminess of potato - making it an ideal accompaniment to tender meats.

  • 45 mins cooking
  • Serves 4
  • Print


Backstrap with celeriac mash and watercress
  • 1.5 kilogram celeriac, trimmed, chopped coarsely
  • 500 gram potatoes, chopped coarsely
  • 40 gram butter, softened
  • 1/2 cup (125ml) cream
  • 1 clove garlic, crushed
  • 2 teaspoon coarsely chopped fresh rosemary
  • 1/4 cup (60ml) olive oil
  • 800 gram lamb backstrap
  • 2 tablespoon balsamic vinegar
  • 300 gram watercress, trimmed


Backstrap with celeriac mash and watercress
  • 1
    Boil, steam or microwave celeriac and potato until tender; drain. Mash celeriac and potato in large bowl with butter and cream; cover to keep warm.
  • 2
    Meanwhile, combine garlic, rosemary and 1 tablespoon of the oil in large bowl; add lamb, turn to coat in mixture. Heat large non-stick frying pan; cook lamb, uncovered, until browned both sides and cooked as desired. Cover lamb; stand 10 minutes then slice thickly.
  • 3
    Combine remaining oil and vinegar in small jug. Place watercress with half of the dressing in medium bowl; toss gently.
  • 4
    Serve lamb with celeriac mash and watercress; drizzle with remaining dressing.


Keep peeled celeriac in acidulated water before deep-frying, boiling or eating it raw.

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