Celery Root Puree

Prep Time
Cook Time
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"I've always wanted to experiment more with celery root, so I've since made this recipe which we we were delighted with the results."

Original recipe yields 4-6 servings


  • Serving Size: 1 (717.2 g)
  • Calories 562
  • Total Fat - 26 g
  • Saturated Fat - 14.1 g
  • Cholesterol - 72.2 mg
  • Sodium - 659.8 mg
  • Total Carbohydrate - 69.8 g
  • Dietary Fiber - 6.6 g
  • Sugars - 10.3 g
  • Protein - 15.7 g
  • Calcium - 77.6 mg
  • Iron - 2.9 mg
  • Vitamin C - 31.2 mg
  • Thiamin - 0.3 mg

Step 1

In a saucepan over high heat, combine the celery root and potato with stock or water to cover by 1 to 2 inches (the water amount given in the list of ingredients is approximate, but use as much as you need). Cover and bring to a boil over high heat, then reduce the heat to medium-high and cook at a rolling boil until the vegetables are tender, 15-30 minutes or until tender when pierced with a fork, adding more stock/water if needed to keep the vegetables immersed. Drain the vegetables, reserving the stock for soup or a sauce, if desired. Place the vegetables in a food processor and process until smooth and well incorporated. You can also pass the vegetables through through a ricer or a food mill fitted with the fine disk, but I found that the food processor worked much better.

Step 2

Return the puree to the pan, place over very low heat and add the butter, beating it into the hot vegetables with a wooden spoon. Add the cream and stir to combine. Add additional cream or half and half to desired consistency. Season with salt and pepper, to taste.

Step 3

Transfer the puree to a serving dish, sprinkle with the chives and drizzle with truffle oil. (You can also stir in chives throughout the puree, if desired. Serve while hot.

Tips & Variations

No special items needed.