Celery Root Puree (Celeriac)

4.46 from 22 votes
30 minutes
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Celery Root Puree is creamy, dreamy and an elegant lower-carb alternative to mashed potatoes!  The perfect side dish for Beef Braciole or Italian Pot Roast!

Photo of Celery Root (aka Celeriac) Puree in gray bowl garnished with chopped parsley with serving spoon.

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.

Photo of three bulbs of celery root also known as celeriac with tops attached.

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.

Photo of a bulb of celery root that has been peeled.

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.
Photo of Celery Root Puree being pureed with immersion blender.

A super, super tasty, elegant and lower carb alternative to mashed potatoes!

Photo of Celery Root Puree in gray bowl with serving spoon garnished with celery leaves.

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.


Photo of Celery Root Puree in serving bowl garnished with chopped parsley and a pat of butter.

For more great low and lower-carb vegetable side alternatives to potatoes, be sure to try my:

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Celery Root Puree (Celeriac)

4.46 from 22 votes

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By: Carol | From A Chef’s Kitchen
Celery Root Puree is creamy, dreamy and an elegant lower-carb alternative to mashed potatoes!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dishes – Vegetables
Cuisine French
Servings 6
Calories 193 kcal


  • 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


  • 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.


MAKE AHEAD:  Can be made 2-3 days in advance.  Reheat in the microwave, stirring once or twice until heated through.
FREEZER-FRIENDLY:  Cool and freeze 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.


Serving: 1 | Calories: 193kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 479mg | Potassium: 811mg | Fiber: 4g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 23mg | Calcium: 95mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
4.46 from 22 votes (20 ratings without comment)

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Recipe Rating


  1. 5 stars
    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

    1. Thanks so much, John! Yes, celery root can be “iffy” and that’s exactly what you should do. So glad you enjoyed! Thanks again!

  2. 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?

    1. 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.

  3. 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.

    1. 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!

  4. 5 stars
    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!

    1. 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!