Celery root is also known as celeriac; this creamy puree is an excellent accompaniment to Cumin-Crusted Sea Bass. Source: EatingWell Magazine, January/February 1999

EatingWell Test Kitchen


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; 4.4 g total fat; 0.7 g saturated fat; 364 mg sodium. 1251 mg potassium; 41.9 g carbohydrates; 6.8 g fiber; 5 g sugar; 6.1 g protein; 8 IU vitamin a iu; 30 mg vitamin c; 44 mcg folate; 133 mg calcium; 3 mg iron; 78 mg magnesium;