Celery Root Puree
Updated Feb 17, 2022, Published Dec 06, 2015
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Celery Root Puree is creamy, dreamy, and an elegant lower-carb alternative to mashed potatoes! It’s the perfect choice for both weeknight dinners and special occasions. With its velvety texture and subtly sweet, nutty flavor, celery root puree is sure to impress. The perfect side dish for Beef Braciole or Italian Pot Roast!
This creamy, dreamy Celery Root Puree has been proclaimed “Better than mashed potatoes!” by my clients. My brother refused to believe this was not mashed potatoes!
If you’ve never tried celery root (aka celeriac) because the gnarly appearance looked intimidating, this will get you hooked.
What is celery root (celeriac)?
Celeriac is the root of a plant which is a close relative to common celery. The flavor of the leafy top is more potent than common celery, however, the root has a much more delicate celery flavor.
What to look for when buying celery root:
Whereas celery itself is relatively inexpensive, celery root can be pricey–up to $4 and $5 per pound. Finding celery root with stalks and leaves still attached is a fortunate find because it is probably very fresh.
Another reason it’s a fortunate find is the leaves and stalks are edible and can be repurposed. The stalks can be used in stocks and the leaves used in salads or can be chopped and used as a garnish–much like parsley.
How to work with celery root:
Give it a good scrub before peeling as soil may be embedded in the crevices. As you peel, be careful to remove as little of the gnarly outside as possible, because…..did I mention?…..it’s about $4 to $5 per pound.
Use a good sharp paring knife to carve out any crevices that still contain peel to produce a beautiful, clean piece to work with. I always give the flesh one more rinse before cutting it into cubes.
Not so intimidating anymore!
How to make celery root puree:
- Simmer with onion, garlic and potato in chicken broth until tender which takes about 20 minutes.
- If you’re carb-conscious, leave out the potato. Because celery root is pricey, I add a Russet potato or two to make it go a bit farther at a lower cost.
- Add heavy cream and puree to a beautiful silky-smooth consistency! I like to do this with an immersion blender.
A super, super tasty, elegant and lower carb alternative to mashed potatoes!
Can you freeze Celery Root Puree:
Celery Root Puree is freezer-friendly. However, when thawed, it may be “soupy.” Simply heat uncovered in the oven and the excess moisture will evaporate.
Enjoy!
For more great low and lower-carb vegetable side alternatives to potatoes, be sure to try my:
Celery Root Puree (Celeriac)
Ingredients
- 2 pounds celery root, about 3 medium without stalks and leaves, peeled and cubed
- 1/2 medium onion, coarsely chopped
- 8 cloves garlic, left whole
- 2-3 cups chicken broth, or stock to cover
- 1 large Russet potato, peeled and cubed
- Salt
- 2 tablespoons unsalted butter, softened, plus more for topping if desired
- 1/4 cup heavy cream
- Freshly ground black pepper, to taste
- Chopped fresh celery leaves, or parsley
Instructions
- Combine celery root, onion, garlic and chicken broth/stock in a medium saucepan. Bring to a boil, cover and reduce heat to medium-low. Simmer for 20 minutes or until celery root is very tender.
- Meanwhile, cook the potato in a separate saucepan in salted water until tender.
- When celery root is fully cooked, drain off excess chicken broth/stock (reserve for another use if desired), leaving about 1/4 cup broth/stock in the saucepan with vegetables. Add the butter and cream. Puree with an immersion blender until smooth.
- Drain the potato. Push through a potato ricer into the puree and gently fold it into the puree. Season to taste with salt and black pepper.
- Garnish with chopped fresh celery leaves or parsley and extra butter if desired.
Notes
- Can be made 2-3 days in advance.
- Reheat in the microwave, stirring once or twice until heated through.
- Cool and freeze for 2-3 months.
- When thawed, it may appear soupy however, heating uncovered in the oven at 375 degrees for 30-35 minutes will fix that.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hello! Great post. Quick question, why not push all of it thru the ricer? Celeriac w/ potato? Thanks! Pea
Hi, Pea, Thanks so much for your question. Yes, that should work okay. I haven’t tested this recipe using a ricer so if you try it, please let me know how it went. Thanks again!
Ok sooo, that was definitely not as smooth as I would’ve liked. I’ve been using the food mill (OXO) for years now. I love how velvety the mash always comes out. I hadn’t used celery root in a long time and forgot how much more fibrous they are than potatoes. Was still totally fine, I’m just super picky and a bit of a perfectionist (I work as a chef). So next time, maybe I’ll just use the food mill for the potatoes and a processor or blender for the celeriac and then combine. I know from experience never to put potatoes of any kind in a blender as the result is gummy. Thanks! P
Hi, Pea, Thanks much for coming back to update! I found if the celery root is large and not as fresh, it can be super fibrous. Have had some terrible ones but at the same time, have had some that were just lovely. As per the recipe, I puree the celery root first, then mix the riced potatoes in. I agree about the gumminess and it makes me crazy to see people using hand mixers on mashed potatoes. Yikes! Thanks again!
Great recipe! I adjusted the butter and cream to my preferred texture. Also my celery root was old and I had to the purée through a tamis to remove the hard fibers before adding the potatoes. Otherwise perfect.
Thank you
Thanks so much, John! Yes, celery root can be “iffy” and that’s exactly what you should do. So glad you enjoyed! Thanks again!
Hi! Thanks for the recipe – excited to make it tomorrow! One question, is the heavy cream essential? Can it be substituted for some more butter or milk?
Hi, Carolina, Thanks so much for your great question. Yes, I think you could do a little more butter and a little milk. Let me know how it works out for you.
Hi, I’m eating low carb and would love to try this recipe. What can I use in place of the potato? A turnip maybe? I’m also on a budget so I’d like to make it stretch.
Hi, Natalie,
Thanks for your great question! I would simply skip the potato. I add the potato to make the celery root go farther as celery root is a bit pricey. I don’t think a turnip would be a good substitute as it would impart a “radishy” flavor. Cauliflower would probably work better. Thanks again!
Carol I love this recipe. And have also been using celery root recently. It is such an original and satisfying comfort side. And yes a Gourmet addition to any mashed potatoes. I love the ricer too…isn’t it fab? Thank you so much for sharing with all of us. My only comment to your recipe is wow that’s a lot of garlic-but I trust you know what you are doing and guess since it’s boiled with the onion and celery root it’s not as strong than if minced directly into the puree. Finally your photograph of the celery bulbs with stems against the jet black background is spectacular…one of your best photos yet. Can you email me what camera you use? I happen to be making this recipe tomorrow for a client who has never had celery root but willing to try it…I am addicted to it. Ya and what’s up with summer weather in December! Insane. I love your postings!
Hi, Piper, Yes, when the garlic is left whole, it won’t be as strong. It does get cooked for 20 minutes or so. I love garlic anyway! Thanks for checking in!