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.
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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.
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!
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.
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
Celery Root Puree
- 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
- 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.