Celeriac puree is a refreshing and light alternative to traditional mashed potatoes. Made with whole milk and butter, this deceptively simple recipe is ready in 30 minutes. This versatile side dish pairs well with a variety of dishes, from cornish hens to your Christmas ham.
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Celeriac is a delightful alternative to mashed potatoes. This side dish has the texture of silky mashed root vegetables with a mild celery flavor. I recently paired it with my gluten-free chicken piccata, and it was a match made in heaven!
As far as other sides go, I pair celeriac with garlic green beans or a shaved brussels sprout salad.
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📖Why My Recipe Works
Most recipes cook the celeriac in water or chicken broth. Then they mix in heavy cream or sour cream. I find celery root pureed after being cooked in water to be too runny.
Instead, I cook the celeriac in whole milk until fork-tender. Saving back some of the liquid, I puree until smooth, adding butter and a bit of the cooking liquid.
Not only is this cooking technique easier but it makes the perfect creamy dish.
🧾Ingredient Notes
- Celeriac- 2 to 3 bulbs of fresh celeriac. Celeriac can be on the pricey side of fresh vegetables. If you are on a tighter budget, consider swapping out one cleric bulb for a large russet potato.
- Milk- Use whole milk, not fat-free or skim milk.
- Butter- I always use unsalted butter in my recipes. If you use salted butter, be cautious when adding additional salt. Start with half the salt and add more as needed at the end.
- Fresh Garlic Cloves- You can also substitute oven-roasted garlic for a richer flavor.
- Nutmeg- Nutmeg has a slightly peppery flavor despite being most often associated with baking. I adore nutmeg in just about any cream or egg-based dish.
⏲️How to Make Celeriac Puree
Like my favorite hasselback butternut squash recipe, peeling the vegetable is the only moderately challenging part of the recipe. And to be honest, it is super easy after you do it.
Prep the Celeriac
Wash the celeriac well. Trim off the top stem. Peel the smooth upper half with a vegetable peeler and use a paring knife for the knobby bottom, trimming away any tough spots. Rinse again to remove dirt, then cut into 1-inch slices and cube.
Simmer in Milk
Add the celeriac cubes to a large pot with two peeled garlic cloves, salt, and pepper. Pour in enough whole milk to cover (the amount may vary). Simmer over medium heat for about 20 minutes, until the celeriac is fork-tender.
Puree
Use a slotted spoon to transfer the celeriac and garlic to a blender, reserving the cooking liquid. Add the butter, nutmeg, and ¼ cup of the cooking liquid. Blend on high until smooth, adding more liquid as needed.
👩🏻🍳 Expert Tips
- Remove stalks and leaves before storing celeriac. Use them in place of celery in recipes like dairy-free celery soup or turkey kale soup.
- Do not boil the milk - it will curdle. If it starts to boil, reduce the heat immediately.
- If adding potatoes, peel and cut them into 1-inch chunks before cooking.
- Use room-temperature butter to help keep the puree warm.
More Cozy Side Dish Recipes
🌡️Storing Leftovers
Store the celeriac bulbs in the crisper drawer in your refrigerator. They will last 1 to 3 weeks in the fridge. Unlike many other root vegetables, they can't be stored at room temperature.
Leftovers should be stored in an airtight container in the fridge. Leftovers will last for 5 days. Reheat in the microwave or in a small saucepan over medium-low heat.
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📖 Recipe Card
Celeriac Puree (Celery Root)
Ingredients
- 2 pounds celeriac (celery root)
- 3 cups whole milk
- 2 cloves garlic smashed
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 Tablespoons unsalted butter
- ½ teaspoon ground nutmeg
- fresh chives optional (for garnish)
Instructions
- Peel the celeriac and cut into 1-inch cubes. Put the chunks into a large saucepan. Add the garlic, salt and pepper.2 pounds celeriac, 2 cloves garlic, 1 teaspoon kosher salt, 1 teaspoon black pepper
- Cover with the milk and bring the milk to a simmer (not a boil) over a medium heat and cook the celeriac for 20 to 25 minutes until it's tender.3 cups whole milk
- Remove from the heat, and with a slotted spoon, place all the celeriac and garlic in a blender. Reserve the cooking liquid.
- Add the butter, nutmeg, and ¼ cup of the reserved liquid. Gradually increase the speed of the blender. Puree until smooth. Add more of the cooking liquid as needed.4 Tablespoons unsalted butter, ½ teaspoon ground nutmeg
- Pour into a serving bowl and garnish with an extra swirl of melted butter and fresh chives.fresh chives
Video
Notes
- 2 pounds of celery root is approximately 2 to 3 bulbs, 5 inches in diameter.
- You can substitute one large russet potato for one bulb of celeriac.
- The amount of milk is approximate, use enough to just cover the celeriac cubes.
Equipment
Nutrition
Common Recipe Questions
No worries, we can fix this. Simply skim as many of the chunky milk pieces off as you can off. Move the celeriac chunks to the blender (give them a rinse with water if needed). Strain the milk and proceed with the recipe.
Celeriac, also called celery root, is a root vegetable that can be eaten raw or cooked. Despite the name, celeriac is not the root of the celery plant.
Celeriac is available year-round but best in the colder months. You can find it at most grocery stores and farmers markets. The bulbs should be knobby-that's normal.
Choose ones about 4 to 5 inches wide. Smaller bulbs may lack flavor, while larger ones can be dry or tough. Avoid any that feel soft or mushy. If the leaves are still attached, make sure they look fresh and green.
The difference between a classic puree and a root vegetable mash is the texture. Mashed celeriac will be done by hand or with a hand mixer, resulting in a chunkier mixture. A puree is made in a blender with cream and butter, resulting in a smooth but thick puree.
If you added back too much milk to the puree may be runny. No worries! Add to a saucepan and simmer over low heat until some of the liquid has evaporated.
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