Dinner

Crushed Roots with Walnut & Mace Butter Recipe

ByBen Miller January 25, 2026January 25, 2026

Introduction

This Crushed Roots with Walnut & Mace Butter dish is a comforting and flavorful way to enjoy a variety of root vegetables. The combination of celeriac, swede, carrots, and sweet potatoes creates a hearty mash, elevated by a fragrant walnut and mace butter topping.

A round white bowl filled with a dish that looks like mashed sweet potatoes mixed with small pieces of walnuts on top. The mashed sweet potatoes have a soft, slightly chunky texture with an orange color, and the walnuts add a crunchy look with a light brown color. There are some small green herb bits sprinkled over the top, adding a fresh touch. The bowl sits on a white marbled surface, and a silver spoon is placed inside the bowl on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 celeriac (about 350g)
1 swede (about 550g)
3 carrots
3 sweet potatoes (about 550g)
250ml vegetable stock
40g butter, cubed
1 tsp ground mace
25g walnut pieces
½ small bunch of parsley, finely chopped

Instructions

Step 1: Wash, peel, and dice the celeriac, swede, carrots, and sweet potatoes into 1cm cubes.
Step 2: Place the celeriac, swede, and carrots (not the sweet potatoes) into a microwave-proof container or large heatproof glass bowl. Add the vegetable stock and cover with a microwave-safe lid or plate.
Step 3: Microwave on high for 10 minutes. Carefully remove and stir the vegetables. Cook for an additional 10 minutes until the swede starts to soften.
Step 4: Stir in the sweet potato cubes along with a splash of water if needed. Cover again and microwave on high for 10-15 minutes until all the vegetables are soft.
Step 5: Drain off any excess water, reserving some. Add 20g of butter to the hot vegetables. Cover and let stand for 5 minutes.
Step 6: Mash the vegetables using a potato masher until coarsely mashed—avoid making it completely smooth. Add reserved cooking liquid if the mash is too dry. Season to taste.
Step 7: In a separate microwave-proof dish, melt the remaining 20g butter with the ground mace for 1-2 minutes until foaming. Season the butter, then stir in the walnut pieces.
Step 8: Pour the walnut and mace butter over the mashed roots. Sprinkle with chopped parsley and serve immediately.

Tips & Variations

For extra creaminess, stir in a splash of cream or a dollop of sour cream into the mash before serving.
Substitute walnuts with pecans or toasted hazelnuts for different nutty flavors.
If you prefer to cook on the stove, simmer the diced vegetables in vegetable stock until tender, then proceed with mashing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or stock to loosen the mash if it has dried out.