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


Recipe Summary test

35 mins


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; protein 6.1g; carbohydrates 41.9g; dietary fiber 6.8g; sugars 5.4g; fat 4.4g; saturated fat 0.7g; vitamin a iu 7.9IU; vitamin c 29.9mg; folate 43.6mcg; calcium 133.5mg; iron 2.8mg; magnesium 77.8mg; potassium 1251.2mg; sodium 363.6mg; thiamin 0.2mg.

1 starch, 5 vegetable, 1 fat