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

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1995


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

126.2 calories; protein 3.1g 6% DV; carbohydrates 26.9g 9% DV; exchange other carbs 2; dietary fiber 5.3g 21% DV; sugars 8.9g; fat 2g 3% DV; saturated fat 1g 5% DV; cholesterol 3.4mg 1% DV; vitamin a iu 73.8IU 2% DV; vitamin c 20.3mg 34% DV; folate 20.5mcg 5% DV; calcium 89.2mg 9% DV; iron 1.5mg 8% DV; magnesium 43mg 15% DV; potassium 644.5mg 18% DV; sodium 238.3mg 10% DV; thiamin 0.1mg 10% DV.