Celeriac Purée
  • Prep time

    15 minutes

  • Cook time

    30 minutes

  • Course

    Small Bites

  • Skill level

    Beginner

  • Season

    Fall, Winter

  • Serves

    4
Chef’s notes

Celery root, or celeriac, is quickly becoming one of my favorite fall and winter vegetables. It has the distinctively savory, aromatic qualities of celery along with delicious nutty notes. Texture-wise, celery root is nothing like the watery, fibrous sticks that you keep convincing yourself to like by drowning them in ranch dressing or copious amounts of peanut butter. Celery root is an entirely different animal. It’s as versatile as a potato: “Boil ‘em, mash ‘em, stick ‘em in a stew.”

I love celery root puréed and served with scallops, lobster, shrimp, or fish. Celeriac is not as heavy and overwhelming as mashed potatoes, and its grassy, savory profile pairs well with the brininess of seafood.

Ingredients

  • 2½ pounds celery root (about 2 celery roots)
  • 1 qt. chicken stock
  • Water
  • ⅓ cup whole milk, plus extra
  • 4 tbsp. butter
  • ¾ tsp. kosher salt
  • Pinch of ground white pepper

Also works with

Parsnip, turnip, beets

Special equipment

Food processor

Preparation

  1. Peel celery root to remove brown, rough skin; use a paring knife to get into deep crevices. Cut off and discard the tops. Slice each cleaned root into 1-inch cubes and place in a large saucepan. Completely submerge celery root cubes with chicken stock, adding water as needed to make up for any shortage. Boil for 30 to 45 minutes until tender. There should be no resistance when you pierce a piece with a fork or knife.

  2. Strain tender celery root and transfer to a food processor. (You can save the stock for soup if you like). Pulse a few times to chop into smaller pieces, then add butter and milk and blend until completely smooth. Season to taste with salt and white pepper. If you want a looser puree, add more milk. Serve hot with your favorite meat.

Chef’s notes

Celery root, or celeriac, is quickly becoming one of my favorite fall and winter vegetables. It has the distinctively savory, aromatic qualities of celery along with delicious nutty notes. Texture-wise, celery root is nothing like the watery, fibrous sticks that you keep convincing yourself to like by drowning them in ranch dressing or copious amounts of peanut butter. Celery root is an entirely different animal. It’s as versatile as a potato: “Boil ‘em, mash ‘em, stick ‘em in a stew.”

I love celery root puréed and served with scallops, lobster, shrimp, or fish. Celeriac is not as heavy and overwhelming as mashed potatoes, and its grassy, savory profile pairs well with the brininess of seafood.

Ingredients

  • 2½ pounds celery root (about 2 celery roots)
  • 1 qt. chicken stock
  • Water
  • ⅓ cup whole milk, plus extra
  • 4 tbsp. butter
  • ¾ tsp. kosher salt
  • Pinch of ground white pepper

Also works with

Parsnip, turnip, beets

Special equipment

Food processor

Preparation

  1. Peel celery root to remove brown, rough skin; use a paring knife to get into deep crevices. Cut off and discard the tops. Slice each cleaned root into 1-inch cubes and place in a large saucepan. Completely submerge celery root cubes with chicken stock, adding water as needed to make up for any shortage. Boil for 30 to 45 minutes until tender. There should be no resistance when you pierce a piece with a fork or knife.

  2. Strain tender celery root and transfer to a food processor. (You can save the stock for soup if you like). Pulse a few times to chop into smaller pieces, then add butter and milk and blend until completely smooth. Season to taste with salt and white pepper. If you want a looser puree, add more milk. Serve hot with your favorite meat.

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Celeriac Purée

Recipe by: Jenny Nguyen-Wheatley
Celeriac Purée
  • Prep time

    15 minutes

  • Cook time

    30 minutes

  • Course

    Small Bites

  • Skill level

    Beginner

  • Season

    Fall, Winter

  • Serves

    4
Chef’s notes

Celery root, or celeriac, is quickly becoming one of my favorite fall and winter vegetables. It has the distinctively savory, aromatic qualities of celery along with delicious nutty notes. Texture-wise, celery root is nothing like the watery, fibrous sticks that you keep convincing yourself to like by drowning them in ranch dressing or copious amounts of peanut butter. Celery root is an entirely different animal. It’s as versatile as a potato: “Boil ‘em, mash ‘em, stick ‘em in a stew.”

I love celery root puréed and served with scallops, lobster, shrimp, or fish. Celeriac is not as heavy and overwhelming as mashed potatoes, and its grassy, savory profile pairs well with the brininess of seafood.

Ingredients

  • 2½ pounds celery root (about 2 celery roots)
  • 1 qt. chicken stock
  • Water
  • ⅓ cup whole milk, plus extra
  • 4 tbsp. butter
  • ¾ tsp. kosher salt
  • Pinch of ground white pepper

Also works with

Parsnip, turnip, beets

Special equipment

Food processor

Preparation

  1. Peel celery root to remove brown, rough skin; use a paring knife to get into deep crevices. Cut off and discard the tops. Slice each cleaned root into 1-inch cubes and place in a large saucepan. Completely submerge celery root cubes with chicken stock, adding water as needed to make up for any shortage. Boil for 30 to 45 minutes until tender. There should be no resistance when you pierce a piece with a fork or knife.

  2. Strain tender celery root and transfer to a food processor. (You can save the stock for soup if you like). Pulse a few times to chop into smaller pieces, then add butter and milk and blend until completely smooth. Season to taste with salt and white pepper. If you want a looser puree, add more milk. Serve hot with your favorite meat.