Celery root is also known as celeriac; this creamy puree is an excellent accompaniment to Cumin-Crusted Sea Bass.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1999


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Place celery root and potato in separate small saucepans. Add water to cover and season with salt. Bring to a boil, reduce heat to medium and cook, covered, until very tender, 10 to 15 minutes for potato, 20 to 25 minutes for celery root. Drain well.

  • Place the celery root and potatoes in a food processor and blend until smooth, adding milk, if necessary, to achieve a creamy consistency. Stir in oil and season with salt and pepper. Serve hot.


Make Ahead Tip: To keep puree hot for up to 1 hour, set the serving bowl over a wide, shallow pan of barely simmering water and place a piece of parchment or wax paper on the surface of the puree.

Nutrition Facts

220 calories; protein 6.1g 12% DV; carbohydrates 41.9g 14% DV; exchange other carbs 3; dietary fiber 6.8g 27% DV; sugars 5.4g; fat 4.4g 7% DV; saturated fat 0.7g 4% DV; cholesterolmg; vitamin a iu 7.9IU; vitamin c 29.9mg 50% DV; folate 43.6mcg 11% DV; calcium 133.5mg 13% DV; iron 2.8mg 16% DV; magnesium 77.8mg 28% DV; potassium 1251.2mg 35% DV; sodium 363.6mg 15% DV; thiamin 0.2mg 19% DV.