Vegetable purées are staples on French menus and a delicious way to transform vegetables into a creamy dish that’s both family-friendly and elegant enough for a dinner party. You can make a purée from many root vegetables, and in this recipe, we’ll use celeriac.
Celeriac, also known as celery root, is an underrated vegetable with a delicate, earthy flavor and a silky texture when puréed. It’s a lighter alternative to mashed potatoes while still offering a rich, satisfying taste — along with plenty of nutrients. Serve it as a side dish or as a bed for meats, fish, or chicken. Purées are an exciting addition to any meal, bringing both comfort and refinement to the table.
1 celery root
Cream
Butter
Salt & freshly ground black pepper to taste
Peel the celery root. I use a vegetable peeler to do this, then a knife to cut off any remaining parts of the skin. Celery root is knobby, so it’s a little tricky to peel — but worth the effort!
In a pot, cook the celeriac in boiling water until fork-tender.
Drain and return the celeriac to the pot.
Add butter, cream, salt, and pepper to taste.
Purée using an immersion blender. You can also use a food mill, but an immersion blender is a worthwhile addition to your kitchen for convenience and easy cleanup.
Taste and adjust seasoning as needed.
Serve as a side or as a bed for meats, fish, or chicken.
Whole celery root
Peeled celery root
Celery root purée with parsley
For homemade baby food, set aside some purée before adding your cream and butter. You can also freeze some in ice cube trays and pop out a portion as needed.
Add some potatoes to your celery root purée for a slightly heartier texture. Waxy potatoes like Yukon gold or yellow potatoes work best, as russet (Idaho) potatoes can turn gluey if overmixed, and red potatoes can become pasty when blended.
I usually use 60–70% celery root to 30–40% potatoes, but you can adjust the ratio to your liking — even a half-and-half mix works well.
Boil the celery root and potatoes separately since they have different cooking times, then combine them before puréeing.
Parsnip and potato purée for Thanksgiving
Add a few leeks to your purées too — it's divine! Just boil the white part of the leek and puree with the other ingredients.
