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Celery Root Puree

  • 30 m
  • 30 m
EatingWell Test Kitchen
“Everyone loves mashed potatoes, but this celery root puree is a worthy competitor.”


    • 4 cups low-fat milk
    • 3 cups water
    • 3 pounds celery root, peeled (see Tip) and cut into 1-inch cubes
    • 2 tablespoons unsalted butter, softened
    • ½ teaspoon sea salt
    • Freshly ground pepper to taste


  • 1 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.
  • 2 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.
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