Celery Root Purée

Name: Celery Root Purée
Prep time: 15 min
Total time: 35 min
Yield: 3 1/2 cups
Ingredients: 3 cups whole milk (water may be substituted); 1 1/2 cups water; 2 teaspoons kosher salt, plus more as needed; 2 pounds celery root, also known as celeriac (about 3 small); 12 ounces Yukon Gold potatoes (about 4 medium); 6 tablespoons unsalted butter (3/4 stick), at room temperature; Freshly ground white pepper

Celeriac Potatoes Side Dish Fall Christmas Thanksgiving Vegetarian Milk Dinner Holidays Food and Dating Comfort Food Vegetables Easy

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3 1/2 cups Easy

Total: About 35 mins Active: 15 mins

6 Ratings

Ingredients (7)

3 cups whole milk (water may be substituted)
1 1/2 cups water
2 teaspoons kosher salt, plus more as needed
2 pounds celery root, also known as celeriac (about 3 small)
12 ounces Yukon Gold potatoes (about 4 medium)
6 tablespoons unsalted butter (3/4 stick), at room temperature
Freshly ground white pepper

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Nutritional Information

Calories213
Fat11.99g
Saturated fat7.28g
Trans fat0.35g
Carbs22.26g
Fiber2.98g
Sugar6.77g
Protein5.53g
Cholesterol32.05mg
Sodium635.37mg
Nutritional Analysis per serving (8 servings) Powered by

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This root-vegetable dish is a sweet, vegetal take on classic mashed potatoes. It pairs perfectly with saucy braised meats like short ribs or seared scallops. Cooking the celery root in milk mellows the vegetable’s bite. However, if you prefer a more herbaceous flavor, substitute water for the milk.

This recipe was featured as part of our Fall Ingredients photo gallery.

by Jill Santopietro

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There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.

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Instructions

1Place milk, water, and salt in a large saucepan.
2Peel celery root and potatoes, cut into 1-1/2-inch cubes, and immediately drop into the pot of milk and water. Cover and bring to a boil over high heat. Uncover, reduce heat to medium low, and cook at a lively simmer until potatoes can be easily pierced with a sharp knife and celery root starts to break up, about 17 to 20 minutes.
3Drain mixture through a colander. Transfer to the bowl of a food processor fitted with a blade attachment. Add butter and process to a smooth purée, stopping to scrape down the sides of the bowl as needed, about 3 minutes from start to finish. Taste and season with salt and white pepper as needed.

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