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Smooth and creamy with a nutty flavor, this homemade celeriac puree is the perfect alternative to traditional mashed potatoes! Serve it alongside your favorite roasted meats and winter vegetables for a simple, cozy meal. Perfect for fall and winter!
If you’re new to celeriac or celery root, you’re in for a treat!
This often ignored root vegetable comes from the celery plant and has that concentrated celery flavor. I know what you’re thinking…isn’t celery bland?
Farm (or garden) fresh celery has incredible flavor! This is why celery seed and celery salt are such great seasonings. They have this bold, umami-like flavor; it’s just watered down in common celery from the store.
This homemade celeriac purée has so much more flavor than regular mashed potatoes and is just as easy to make! You may need to look for celery root at Azure Standard or your local farmers market, but it’s also often available at the grocery store in the product section during the fall and winter.
If you have a bunch of celery root on hand, make this easy roasted celeriac for a simple side dish to pair with your favorite winter meals.
Why you’ll love this celery root mash
- So easy to make
- Nutty celery flavor that adds so much extra flavor
- Naturally vegetarian side dish
- Perfect side dish for the holidays or special occasions
Ingredients
- Fresh celeriac root – Celeriac is a winter vegetable with a mild celery flavor. It looks like potato or rutabaga after being cooked, but has a distinct flavor that makes it so much better. Rinsed, peeled, and cut into large 1-inch chunks.
- Potatoes – Yes, I know this is celeriac puree, but you’ll get a much creamier consistency adding just a couple of potatoes.
- Heavy cream – We need rich, high-fat ingredients to make the puree smooth and creamy. I like to use heavy cream, butter, and whole milk for this.
- Whole milk
- Seasonings – You don’t need too much to bring out lots of flavor. I like to use kosher salt, onion powder, and black pepper. White pepper can be a nice touch here, too.
- Aromatics – Start by sauteeing freshly minced garlic cloves and shallot for a savory note.
- Unsalted butter – To cook the aromatics and to melt on top before serving.
The full measurements and details are available in the recipe card below.
Equipment
To make this recipe, you’ll need:
- Dutch oven or stock pot
- Strainer
- Sharp knife (I don’t recommend a regular potato peeler; it likely isn’t strong enough)
- Cutting board
- Food processor or stand mixer
How to Make Celeriac Puree
- Place the celery root cubes and potatoes into a large pot and cover completely with cold water.
- Bring to a boil, then reduce to a simmer, and cook until the celeriac and potatoes are fork tender (usually around 20 minutes).
- Strain the water away and let the roots set in the colander for a few minutes while preparing the rest of the ingredients.
- In a large skillet over medium heat, melt the butter. Once the bubbles start to go down, add the minced garlic and shallot. Sautee for about 5-7 minutes until soft and tender.
- Add the heavy cream to the pan to help soak up all the flavor. Remove from heat and set to the side.
- Add the cooked celeriac and potato and the butter mixture to the base of a large food processor or mash with a potato masher in the pot. Blend until creamy, drizzling in the milk and remaining butter until you have a thick, creamy, smooth puree.
- Season to taste and serve!
Storing Suggestions
Store any leftover puree in an airtight container in the fridge for 3-4 days. To reheat, microwave for several minutes or warm in a small saucepan on the stove.
Tips & Variations
- Use a sharp knife. A standard vegetable peeler isn’t always the best tool for knocking off those gnarly celeriac bumps. I prefer to use a sharp knife, similar to slicing a pineapple.
- Saute with olive oil. You can certainly saute the aromatics with a little olive oil, but I like the extra flavor you get from the butter. Even if it browns a little, that brown butter adds a nice extra flavor.
- Change up the dairy. Feel free to replace some of the heavy cream with sour cream for a thicker, richer flavor. You can also reduce the amount of liquid for a thicker consistency.
- Use chicken stock. For a lighter flavor, replace the milk with chicken stock.
How to Serve Celery Root Puree
Think of this recipe as an easy swap for mashed potatoes. Serve it with roast chicken, meatloaf, steaks, pork loin, and more. I often pair it with roasted root veggies, like hot honey carrots, or with a salad for a little freshness. It really works with a variety of dishes.
FAQs
If you don’t have any celery root, I’d recommend rutabaga. It has a similar texture and nuttiness, although it doesn’t have the savoriness you get from celery root.
Nope, you can skip them. I just find that the added starch gets you a smoother, creamier puree.
Related Recipes
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Celeriac Puree
Ingredients
- 2 lbs celery root, peeled and diced into 1-inch cubes; approximately 10 cups
- 2 medium potatoes, peeled and diced into 1-inch cubes, approximately 4 cups
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1 1/2 tsp kosher salt
- 1 tsp onion powder
- 1/4 tsp black pepper
- 5-6 cloves garlic, peeled and minced
- 1 shallot, peeled and minced
- 4 tbs unsalted butter, 2 tbsp for cooking the aromatics and 2 to add for garnish
Instructions
- Place the celery root cubes and potatoes into a large pot and cover completely with cold water.
- Bring to a boil, then reduce to a simmer, and cook until the celeriac and potatoes are fork tender (usually around 20 minutes).
- Strain the water away and let the roots set in the colander for a few minutes while preparing the rest of the ingredients.
- In a large skillet over medium heat, melt the butter. Once the bubbles start to go down, add the minced garlic and shallot. Sautee for about 5-7 minutes until soft and tender.
- Add the heavy cream to the pan to help soak up all the flavor. Remove from heat and set to the side.
- Add the cooked celeriac and potato and the butter mixture to the base of a large food processor or mash with a potato masher in the pot. Blend until creamy, drizzling in the milk and remaining butter until you have a thick, creamy, smooth puree.
- Season to taste and serve!
Nutrition
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