Celery Root Puree is creamy, dreamy and an elegant lower-carb alternative to mashed potatoes!
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 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.
For more great low-carb vegetable side alternatives to potatoes, be sure to try my:
Helpful tools and equipment to make this dish: (Affiliate Links):
- 2 pounds celery root (about 3 medium without stalks and leaves), peeled and cubed
- 1/2 medium onion, coarsely chopped
- 8 whole cloves garlic
- Chicken broth (or stock) to cover (2-3 cups)
- 1 large Russet potato, peeled and cubed
- 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.
FREEZER-FRIENDLY: Cool and freeze up to 3 months. When thawed, it may appear soupy however, heating uncovered in the oven at 375 degrees for 30-35 minutes will fix that.
Amount Per Serving Calories 176 Total Fat 8g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 2g Cholesterol 24mg Sodium 668mg Carbohydrates 23g Fiber 3g Sugar 2g Protein 4g