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    Home » Vegetables

    Celery Root Puree

    Published: Nov 25, 2019 · Modified: May 26, 2023 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe

    If I was a typical Amerian kid, I'd never know about celery root! But I was one of the fortunate ones who got to grow up in France and ultimately learn about their cuisine simply by being there and experiencing it. We usually ate it grated with vinaigrette as a salad and frankly, I didn't like it much as a child. My tastes, thankfully, have since changed and I fully embrace the flavor of this Celery Root Puree.

    Pureed celery root with a thyme garnish

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    It's not pretty. Celery root is not pretty. The photo below proves it. Turn that photo upside down and you'd see celery stalks above the soil. It is also called celeriac and is cultivated for the root. It has celery stalks above the ground, but they aren't the variety that we usually eat.

    A close up of celery root

    Peel off the curly roots with a knife and make sure all the dirt is washed off. It loves to hide in all the nooks and crannies!

    A celery root with all of the small roots cut off

    To make Celery Root Puree, chop the celery root, a couple of potatoes, and onions and cook in a salted milk/water mixture until they are fork tender ... about 30 minutes.

    Diced celery root, yukon gold potato, and onion ready to cook

    When they are tender, transfer the vegetables to the blender or the food processor. Puree until the mixture is smooth... No lumps!

    Pureed Celery Root with a thyme garnish and an antique silver spoon and linen cloth to the side

    Serve Celery Root Puree as you would mashed potatoes ... with grilled meats, boeuf bourguignon, roast chicken ... the possibilities are endless.

    Other Recipes You Might Like:

    • Cauliflower Gratin with Breadcrumbs
    • Pork Chops with Marsala Fig Sauce
    • Boeuf Bourguignon
    • Carrot Salad with Vinaigrette

    Recipe

    Pureed celery root with a thyme garnish

    Celery Root Puree

    Tammy Circeo
    Celery Root isn't a very pretty vegetable, but it is delicious and a good alternative to mashed potatoes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Side Dish
    Cuisine French

    Ingredients
      

    • 1½ cups whole milk
    • 1½ cups water
    • 1 Tablespoon salt
    • 1 celery root, 1-1½ pounds peeled and cubed
    • 2 Yukon Gold potatoes peeled and cubed
    • ½ small onion cubed
    • 5 Tablespoons butter cut into Tablespoon size pieces
    • Pepper to taste
    • herbs to garnish see notes

    Instructions
     

    • Bring the milk, water, and salt to a boil in a large pot. Add the celery root, potatoes, and onion and lower the heat to a simmer. Cook for about 30 minutes or until fork tender.
    • Remove the vegetables from the milk/water mixture and place them in the pitcher of a blender or bowl of a food processor. Work in batches, if needed, and puree the vegetables until they are smooth. Add the butter and incorporate it perfectly. Taste, then add salt and pepper as needed.
    • Transfer to a serving bowl, garnish with herbs, and serve immediately.

    Notes

    Cube the vegetables all the same size so they cook evenly.
    Use herbs that are reflected in the dish or meat that you are serving the Celery Root Puree with. 
    Keyword celery root, celery root puree
    Tried this recipe?Let us know how it was!
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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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