Celeriac Puree
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!
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
Calories: 307kcal | Carbohydrates: 30g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 755mg | Potassium: 842mg | Fiber: 5g | Sugar: 5g | Vitamin A: 706IU | Vitamin C: 27mg | Calcium: 128mg | Iron: 2mg
Servings: 6 servings
Calories: 307kcal