Puree of Celeriac with Pears

November/December 1995

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

Puree of Celeriac with Pears

Makes: 6 servings, 2/3 cup each

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Total Time:


  • 2 1/2 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


  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.

Tips & Notes

  • 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.


Per serving: 124 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 3 g protein; 5 g fiber; 238 mg sodium; 642 mg potassium.

Nutrition Bonus: Vitamin C (33% daily value), Potassium (19% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch

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