As we approach the celebrations of Easter and Passover, I’m excited to share a delightful side dish that embodies the freshness of spring, celery root puree. This velvety blend is a lighter alternative to usual mashed potatoes, offering a unique flavor that’s both comforting and elegant – perfect for complementing your holiday entrées.
Why You’ll Love This Celery Root Puree Recipe
Celery root, also known as celeriac, is a versatile root vegetable that often gets overlooked. Beneath its ugly and intimidating exterior lies a crisp, white inside with a subtle celery-like flavor. It has a milder taste than celery and a creamy texture when pureed, plus it’s non-starchy, making this dish mineral-rich and lower in carbohydrates (think flatten that blood sugar curve!).
If you’re one of the celery root newbies, don’t be intimidated. A vegetable peeler makes quick work of removing the tough outer skin, revealing a smooth, easy to chop interior, much like a potato. Watch my reel on Instagram for a video on how to peel it – it’s easier than it looks!
This is not the first time I have published a recipe featuring celery root. In fact, I have a delicious soup in my Kitchen Matters cookbook with spinach, broccoli, and celery root. I have also used it to make this root vegetable gratin which is such a comforting dish. This puree brings out the naturally creamy texture of celeriac, making it a silky, dairy-free alternative to traditional mashed potatoes. The cooking process is also incredibly easy and a great way to add variety to your plate while keeping things light and balanced.
Ingredient Notes
Here are a few notes on the key ingredients for celery root puree! Jump to the recipe card for the full recipe and exact measurements.
- Unrefined, cold-pressed extra-virgin olive oil: Traditional mashed potatoes call for butter, and you can definitely use butter here, but the olive oil is fruity and complements the sautéed shallots and garlic beautifully. You can also swap in a plant butter or regular butter.
- Shallot: So mild and sweet, shallots melt into the puree and add a subtle depth of flavor. You can swap in a standard yellow onion, just use an equivalent amount.
- Garlic cloves: Cooking garlic tames its harshness, bringing out its natural sweetness and adding a little backbone to the puree.
- Celery roots (aka celeriac): Peeled and chopped, celery root offers a milder taste compared to stalk celery. It’s a variety of celery that is cultivated specifically for its root rather than its leaves or stems.
- Yukon Gold potatoes: You know these are my favorite potatoes! They’re buttery and have the perfect starch content for a silky, luscious puree. I peel them for that ultra-smooth texture, even though I know I’m losing some nutrition. Feel free to leave the skin on for a more rustic mash.
- Kosher salt: I use Diamond Crystal kosher salt because it’s less expensive than sea salt, and since most of the cooking liquid will get discarded, I make sure to salt generously for well-seasoned veggies.
How to Make Celery Root Puree
Step 1: In a large pot or saucepan, heat the olive oil over medium heat. Add the shallots and cook until softened, about 4 minutes. Stir in the garlic and cook for another minute.
Step 2: Add the celery root, potatoes, enough water to cover, and salt. Bring to a boil, cover, and lower to a simmer. Cook until everything is fork tender, about 15-20 minutes.
Step 3: Reserve one cup of cooking liquid, then drain the cooked vegetables. Transfer the celery root mixture to a food processor, blender, or use a hand mixer to blend until completely smooth, adding a bit of the reserved liquid if necessary (I added 1 Tbsp). If you prefer a chunkier texture, a potato masher works well too!
Step 4: For a richer consistency, stir in a tablespoon or two of unsalted butter. Season with additional salt if necessary and serve warm.
Expert Tips
- Adding a little truffle salt makes this even more delicious!
- Peel potatoes for a super smooth purée.
- Scrub celery root well before peeling since it tends to have a lot of dirt.
- If cutting your vegetables in advance, submerge potatoes and celery root in cold water to prevent them from oxidizing.
- A splash of lemon juice can brighten up the flavor.
- Save cooking liquid just in case you need to thin out consistency
- For a richer puree, add a tablespoon or two of unsalted butter to the food processor instead of a cup of the cooking liquid.
- Celery root is a winter vegetable, but it works beautifully in lighter, springtime dishes too!
Serving Tips
This perfect side dish pairs beautifully with just about anything, but I especially love serving it with roast chicken, pork loin, a grilled marinated flank steak, or grilled cedar plank salmon for an elegant meal. Garnish with fresh herbs (I used chives) before serving for a beautiful presentation.
Storage Tip
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a small saucepan for a couple of minutes over medium-low heat, stirring occasionally.
Bring to room temperature before reheating for even warming.
Recipe FAQs
Celery root (celeriac) is grown for its underground root, while regular celery is cultivated for its stalks. The flavor is similar, but celery root is milder and more earthy.
Yes! A food mill is a great alternative if you prefer a silkier texture without over-processing the purée.
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Creamy Celery Root Puree Recipe
Ingredients
- ¼ cup unrefined, cold-pressed extra-virgin olive oil
- 1 medium shallot, thinly sliced
- 4 garlic cloves, thinly sliced
- 2-3 medium celery roots, aka celeriac, peeled and coarsely chopped into large pieces, about 2 pounds
- 1 pound Yukon Gold potatoes, peeled and coarsely chopped into pieces a little smaller than the celery root*
- Water to cover
- 2 teaspoons kosher salt, because the cooking liquid will mostly get discarded, I am using Diamond Crystal kosher salt which is less expensive than sea salt
- Sea salt if needed
Instructions
- In a large saucepan, combine the olive oil and shallots. Cook over medium-low heat until softened, stirring occasionally, about 4 minutes. Add the garlic and cook until soft, about 1 minute. Add the celery root, potato, water to cover, and salt. Bring to a boil, cover, lower to a simmer and cook over medium-low heat until the celery root is very tender, 15 to 20 minutes.
- Scoop out a cup of the cooking liquid and reserve; drain the cooked vegetables. Puree the celery root mixture in a food processor or blender until completely smooth, adding a bit of cooking liquid, if necessary (I added 1 Tbsp). If you want this to be a little richer, you can add a Tablespoon or 2 of unsalted butter to the food processor instead of the cooking liquid. Taste for seasoning and add a little extra salt if needed. Once I added a little truffle salt and that was delicious! Serve right away or return to the saucepan and keep warm until ready to use. I have also reheated it the next day in a saucepan over gentle heat.
Notes
- Adding a little truffle salt makes this even more delicious!
- Peel potatoes for a super smooth purée.
- Scrub celery root well before peeling since it tends to have a lot of dirt.
- If cutting your vegetables in advance, submerge potatoes and celery root in cold water to prevent them from oxidizing.
- A splash of lemon juice can brighten up the flavor.
- Save cooking liquid just in case you need to thin out consistency
- For a richer puree, add a tablespoon or two of unsalted butter to the food processor instead of a cup of the cooking liquid.
- Celery root is a winter vegetable, but it works beautifully in lighter, springtime dishes too!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a small saucepan for a couple of minutes over medium-low heat, stirring occasionally.
- Bring to room temperature before reheating for even warming.
Like this recipe? Rate & comment below!
Insanely delicious. Absolutely will make again. And the cooking liquid made for the most delicious broth. I love how this recipe wound up being sustainable in that way ! You totally get two recipes in one. Love love love
oh I’m so glad you tried it! Celery root is not very popular and people seem uninterested in it, but it’s so mild and delicious!
Great recipe. I used purple potatoes and was a fun color too. Easy to make.
Oh wow! Great idea! I never thought to do that. Thanks!