You're going to love this luscious and creamy Celeriac (Celery Root) Puree, a delicious and healthy alternative to classic mashed potatoes. It's the perfect side dish to elevate any meal and is an excellent addition to your holiday table.
Today I'm diving into the world of celeriac, also known as celery root. If you're new to celery root, you're in for a treat! This unique root vegetable is a nutrient-dense and versatile ingredient that can incorporated into a wide variety of dishes from creamy soups and purees to slaws and gratins.
I first experienced this winter vegetable years ago when I was in culinary school. I used it to make a simple celery root puree that I paired with roasted lamb loin. The dish ended up winning a big cooking competition! My Celery Root Puree was also featured in the original Food52 cookbook. Now, I'm excited to share the recipe with you.
While celeriac may not be the most attractive vegetable in the produce section, this humble vegetable has a beautiful white flesh and pleasant celery flavor. It's perfect for creating a velvety smooth puree to accompany dishes like beef, chicken, seafood or pork.
This celeriac puree is also an excellent addition to your holiday table and a nice change from the usual mashed potatoes. Celery root is packed with nutrients and has less carbs than potatoes so it's a nice option if you're on a low-carb diet.
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Why You'll Love This Dish
- Creamy and Delicious: Celeriac puree has a smooth, velvety texture with a delicate, mild flavor
- Versatile: This puree can complement a wide range of main courses, from roast chicken to pork loin, adding a unique twist to your meals
- Nutrient-Rich: Celery root is a good source of dietary fiber, vitamins, minerals, and antioxidants
- Lower in Carbs: It's lower in carbohydrates than potatoes, making it a great alternative to mashed potatoes for those watching their carb intake
- Easy to Prepare: Celery root puree is a straightforward dish, and you can make it a day ahead to save time on busy occasions
- Perfect for the holidays: This celeriac puree is an elegant addition to your Thanksgiving or holiday table
What is Celery Root?
Celery root, also known as celeriac, is a unique root vegetable, quite different from its more common cousin, celery. Celeriac is well known for its strange appearance. It looks similar to a misshapen turnip and has a rough, knobby surface covered in tiny rootlets. On the inside, it has a smooth, creamy white flesh similar to a parsnip.
Celery root has a mild, slightly sweet celery flavor. It's prized for its versatility in cooking and can be used in a variety of dishes including soups, stews, purees, and gratins. It can also be eaten raw and adds a nice crunch to slaws and salads.
Celery root is a nutrient-dense vegetable rich in dietary fiber, vitamins, and minerals. It's a great addition to your culinary repertoire, especially if you're looking for a healthier alternative to mashed potatoes.
Doctor's Tips:
- An unsung hero of the vegetable world, celery root is a nutritional powerhouse!
- Celery root is low in calories and high in fiber. Celery root is lower in carbs than potatoes, which makes it a nice alternative for mashed potatoes if you're watching your carbs.
- It's packed with many essential vitamins and minerals including vitamins B6, C, and K, as well as as phosphorus, potassium and manganese. Celery root is also high in antioxidants. Antioxidants help protect our bodies from the harmful effects of free radicals, that can damage our cells and contribute to various health conditions.
How To Prep Celery Root
Preparing celery root might seem intimidating, but fear not! With the right approach, it's a breeze to transform this humble vegetable into a delightful addition to your recipes. Here's how to do it:
- Wash the Celery Root: Scrub the celery root well under cold running water to remove any dirt or debris. Since celery root grows underground, it can have a lot of dirt on it when you buy it at the grocery store.
- Trim the Tops and Bottom: Cut off the leafy tops and the bottom of the celery root to create a flat base for stability.
- Peel the Skin: You can use a vegetable peeler or knife to remove the tough outer skin. I prefer to use a knife because the skin is thick and can be hard to remove with a vegetable peeler. I use a sharp chef's knife and cut down the sides of the celery root, removing the skin. Then, I use a small paring knife to remove any remaining brown spots.
- Cut Into Chunks: Cut the celery root into cubes or chunks and use in your recipe as directed.
Ingredients
Ingredient notes and substitutions (see recipe card at end of post for full ingredient amounts):
- Celery root- use 2 small or 1 large celery root for this recipe
- Potato- I use one Idaho (Russet) potato to make the puree extra creamy
- Apple- I use a Granny smith apple for a bright, slightly tart flavor that perfectly complements the celeriac
- Half and half- I like to use half and half, which is a mixture of whole milk and heavy cream; you can use heavy cream for a richer puree or milk for a lighter puree
- Butter- I use a little unsalted butter for rich flavor
- Bay leaf- I simmer a bay leaf in the half and half to add depth of flavor to the celeriac puree
How To Make Celeriac (Celery Root) Puree Step-By-Step
See recipe card at end of post for full recipe details and instructions.
- Step 1- Place the diced celery root and potatoes in a large pot of salted, cold water. Bring to a boil. Boil for 15 minutes, then add the apple and cook until all are fork tender.
- Step 2- Meanwhile, heat the half and half, butter, and bay leaf in a small saucepan over medium heat.
- Step 3- Drain the vegetables and apple and return them to the hot, dry pot. Stir over low heat until they are dry.
- Step 4- Transfer the mixture to a food processor and add the hot cream. Puree until smooth. You can also use a blender, immersion blender or food mill. Season celeriac puree with salt and pepper to taste. If desired, garnish with chopped chives or parsley.
Chef's Tips
- Celery root turns brown quickly so if you're cutting it ahead of time, keep the celery root cubes in lemon water to prevent it from browning.
- Because I start both the celery root and potatoes in cold water and the celery root takes slightly longer to cook, I cut it into smaller pieces (½-inch pieces for the celery root and 1-inch chunks for the potatoes) so that everything will finish cooking at the same time.
- Because it's lower in starch, celery root won't get gummy like mashed potatoes do in a food processor. I like to puree it in a food processor or blender for an ultra smooth and velvety puree. For a heartier, chunkier texture, you can use a food mill or even a potato masher.
- Leftover celeriac puree can be stored in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or on the stove. I recommend stirring a little half and half or milk in to loosen it up.
What To Serve With Celery Root Puree
With its clean flavor, this celeriac puree is a great side dish for so many entrees! It's especially nice with saucy dishes like my mushroom paprikash as a vehicle to soak up all the sauce. It's a nice lower carb alternative to mashed potatoes.
Celeriac purée is also the perfect addition to your holiday table. It's a staple on my Thanksgiving menu along with my savory twice-baked sweet potatoes, air fryer butternut squash and miso roasted Brussels sprouts.
Try this celery root puree with steak, chicken, seafood or pork dishes. Here are a few suggestions:
Recipe FAQs
Celery root pairs well with various dishes, such as roasted meats like chicken or turkey, fish, or seared scallops. It also complements rich stews, making it a versatile side dish. Additionally, you can serve it alongside sautéed or roasted vegetables for a complete, satisfying meal.
Celery root (also known as celeriac) and celery are related but not the same. Celery is grown for its crisp stalks. In contrast, celery root is cultivated for its knobby, bulbous root, which is usually cooked in dishes like soups, purees, and gratins. The two have a similar taste but different textures and culinary applications.
Yes, celery root has a mild, celery-like flavor. It has a very different texture than celery though. Celery root has a crisp, firm texture similar to a parsnip.
Celery root puree has only 5.9 grams of carbs per 3.5 ounces (100 grams) of cooked vegetable. A similarly prepared potato has 15 grams of carbs. This makes celeriac puree a nice lower-carb alternative to mashed potatoes.
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Recipe
Celeriac (Celery Root) Puree
Equipment
Ingredients
- 1 large or 2 small celeriac (about 1.5 lbs) cut into ½-inch pieces
- 1 small Idaho potato about 6 oz, cut into 1-inch pieces
- Kosher salt
- 1 Granny Smith apple peeled, cored, and cut into 1-inch pieces
- ½ cup half and half
- 2 tablespoons unsalted butter
- 1 bay leaf
- Freshly ground black pepper
- Optional garnish: chopped chives or parsley
Instructions
- Place the celeriac and potatoes in a large pot of cold water seasoned with salt. Bring to a boil. Boil for 15 minutes, then add the apple. Continue to cook until all are tender, another 5-8 minutes.
- While vegetables are cooking, heat the half and half, butter, and bay leaf in a small saucepan over medium heat until butter is melted. Set aside.
- Drain the cooked vegetables and apple and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry.
- Transfer the mixture to a food processor or blender (or use an immersion blender directly in the pot). Add the hot cream and butter mixture (remove the bay leaf) and puree until smooth. Season the puree with salt and pepper to taste.
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