Meet the humble celery root, also called celeriac. Rough and knobbly on the outside, it hides a creamy, pale interior that’s excellent roasted, braised, mashed or shaved raw into salads. Its flavor is a silky, buttery take on celery—subtle, aromatic and especially welcome in winter. If you haven’t cooked with it much, celery root is worth getting to know.
This Celery Root and Potato Puree is an easy, elegant way to showcase the vegetable. Inspired by a Bon Appétit recipe, the dish starts with cubes of celery root and potato simmered in a mix of milk and water until tender, then pureed with butter until ultra-smooth. The technique is simple, but the result is complex and luxurious—creamy, rich and more interesting than ordinary mashed potatoes.
This puree also makes a fantastic make-ahead side. It reheats beautifully with no loss of texture or flavor, so you can prepare it a day or two in advance and warm it on the stovetop or in the microwave just before serving. For entertaining, it’s a confident, low-stress side that pairs well with many mains.
Tips for Working with Celery Root
If celery root feels intimidating, these straightforward tips will help:
- Choose firm, heavy roots with unblemished skin. A slight greenish tint and a solid weight are signs of freshness.
- Rinse and dry before peeling. Remove soil so you aren’t dragging grit into the flesh.
- Trim both ends and set one flat end on the cutting board. This stabilizes the root while you peel and cut.
- Peel with a knife, not a vegetable peeler. The skin is thick and irregular; a paring or chef’s knife is far more effective.
- Slice into planks, then strips, then cubes. Uniform pieces cook more evenly.
- Work quickly once cut. Like apples, celery root oxidizes and darkens when exposed to air. For this recipe, place cut pieces straight into the pot with the potatoes and cooking liquid. If you plan to serve it raw or delay cooking, toss pieces with a little lemon juice to keep them pale.
- Allow enough cooking time. Celery root takes a while to soften—this recipe calls for about 30 minutes of simmering after the liquid reaches a boil. Confirm the pieces are tender before draining.
Give this creamy, refined side dish a try and tell me how it turns out. It complements salmon, roasted mushrooms, seared steaks and roast chicken—indeed, it might replace mashed potatoes at your table.
Recipe
Celery Root and Potato Puree
20 minutes
45 minutes
1 hour 5 minutes
10 -12 servings
260kcal
Kristi
Ingredients
- 4 large russet potatoes peeled and cut into 1 ½ inch chunks
- 2 large celery roots peeled and cut into 1 inch chunks
- ½ onion quartered
- 4 cups water
- 4 cups whole milk
- 1 tablespoon coarse salt plus more to taste
- 8 tablespoons unsalted butter (1 stick)
- Freshly ground pepper
Instructions
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Place the potatoes, celery root and onion in a large pot and cover with the water and milk. Add the salt. Bring to a boil over medium-high heat, then reduce to medium and simmer until the potatoes and celery root are very tender, about 30 minutes. Drain and discard the cooking liquid.
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Transfer half of the potatoes and celery root to a food processor with 4 tablespoons of butter. Process until smooth and transfer to a serving bowl. Repeat with the remaining vegetables and butter. Season to taste with salt and freshly ground pepper and serve. (The puree can be made a day ahead and reheated in the microwave or on the stovetop.)
Notes
Nutrition
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Carbohydrates: 32g
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Protein: 7g
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Fat: 13g
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Fiber: 4g
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