Everyone loves mashed potatoes, but this celery root puree is a worthy competitor.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2011




Ingredient Checklist


Instructions Checklist
  • Bring milk, water and celery root to a simmer in a large saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Reserve 1 cup of the cooking liquid, then drain.

  • Puree the celery root, butter, salt and pepper in a food processor (or blender) until smooth and the consistency of thinned mashed potatoes. Add some of the reserved cooking liquid, if necessary, for the right consistency.


Make Ahead Tip: Cover and refrigerate for up to 2 days; gently reheat on the stovetop, adding a little milk or water, if needed.

Tip: To peel celery root, remove the thick skin with a knife or use a vegetable peeler and peel around the root at least three times to make sure to remove the layer of the fibrous skin.

Nutrition Facts

81 calories; protein 2.3g 5% DV; carbohydrates 11.4g 4% DV; dietary fiber 2.1g 8% DV; sugars 2.7g; fat 3.4g 5% DV; saturated fat 2g 10% DV; cholesterol 8.5mg 3% DV; vitamin a iu 123.3IU 3% DV; vitamin c 9.1mg 15% DV; folate 10.1mcg 3% DV; calcium 72.1mg 7% DV; iron 0.8mg 5% DV; magnesium 24.9mg 9% DV; potassium 368.3mg 10% DV; sodium 191.9mg 8% DV; thiamin 0.1mg 6% DV.