Puree of Celeriac with Pears

Puree of Celeriac with Pears

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From: EatingWell Magazine, November/December 1995

With its distinctive earthy flavor, celeriac (celery root) makes an interesting alternative to mashed potatoes or pureed squash. Pears add a touch of sweetness.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2½ pounds celeriac (3 medium), peeled and cut into 1-inch pieces
  • 2 tablespoons lemon juice, or to taste, divided
  • Salt to taste
  • 2 firm ripe pears, preferably Bosc
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves
  • 2 teaspoons butter or extra-virgin olive oil
  • Freshly ground pepper to taste


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  1. Place celeriac in a large saucepan. Cover with water, add 1 tablespoon lemon juice and season the water with salt. Bring to a boil. Adjust heat to maintain a gentle boil and cook, covered, for 15 minutes.
  2. Meanwhile, peel pears and cut into 1-inch chunks. Add the pears to the pan; continue cooking until the celeriac and pears are very tender, about 10 minutes longer. Drain and puree in a food processor.
  3. Return the puree to the pan. Stir in thyme and butter (or oil). Season with lemon juice, salt and pepper.
  • Make Ahead Tip: The puree can be kept warm in a water bath for up to 1 hour or it can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Reheat in a water bath or the microwave.

Nutrition information

  • Per serving: 126 calories; 2 g fat(1 g sat); 5 g fiber; 27 g carbohydrates; 3 g protein; 21 mcg folate; 3 mg cholesterol; 9 g sugars; 0 g added sugars; 74 IU vitamin A; 20 mg vitamin C; 89 mg calcium; 2 mg iron; 238 mg sodium; 645 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch

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