With its distinctive earthy flavor, celeriac (celery root) makes an interesting alternative to mashed potatoes or pureed squash. Pears add a touch of sweetness. Source: EatingWell Magazine, November/December 1995

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

126 calories; 2 g total fat; 1 g saturated fat; 3 mg cholesterol; 238 mg sodium. 645 mg potassium; 26.9 g carbohydrates; 5.3 g fiber; 9 g sugar; 3.1 g protein; 74 IU vitamin a iu; 20 mg vitamin c; 21 mcg folate; 89 mg calcium; 2 mg iron; 43 mg magnesium;