Celery Root Mash

Celery root purée, celery root boiled until soft, then mashed with butter and cream.

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Yield: Serves 6-8 as a side dish.

Ingredients

  • 2 pounds celery root
  • 1/2 cup milk or cream
  • 3 tablespoons unsalted butter
  • Salt to taste
  • Chopped celery root leaves, for garnish (optional)

Method

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1 Bring a large pot of salted water to a simmer (1 Tbsp of salt for every 2 quarts of water) while you peel the celery roots with a knife. Cut the celery roots into 1-inch pieces and boil for 25-30 minutes, until soft

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2 Drain the celery roots, return them to the pot to the stovetop on low. Let the celery roots steam for a minute or to, shaking the pan a bit to prevent sticking.

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3 Add the milk or cream, butter and a generous pinch of salt and mash with a potato masher until it is as smooth as you like it. Add salt to taste and garnish with the celery root leaves, if using.

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Comments

  1. Lee

    Try roasting instead of boiling, and then pureeing with an immersion blender or food processor. The flavor of the celeriac deepens, and you get that lovely roasty, caramelized note. Lovely!

  2. Jessica l Food Wine Fashion

    Love this! My NY resolution was to embrace veggies more and as part of that I have been buying one new vegetable a month and learning how to use it best. I agree, celery root looks a little gnarly…but isn’t that what makes it fun? Thanks for sharing!

    xo – jessica