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Celery Root Puree

Chef John

"I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon."
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Ingredients

30 m servings 139 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

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  1. Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
  2. Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

Footnotes

  • Cook's Note:
  • You can substitute milk for the heavy whipping cream, if desired.

Nutrition Facts


Per Serving: 139 calories; 9.2 g fat; 14.7 g carbohydrates; 2.5 g protein; 28 mg cholesterol; 233 mg sodium. Full nutrition

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Reviews

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Who needs the carbs from potatoes when you have celery root. Absolutely loved this. Next time I will add some Cumin.

Family loved it. Great alternative to mashed potatoes. I made cashew cream instead of using heavy cream to avoid dairy. Food processor worked perfectly to get it to the right consistency. Double...

I was really looking forward to trying this but I found the lemon was too over powering. Next time, I will only put a little in and taste it, and not be so trusting and dump all the juice in.

I followed the recipe as written. It turned out as described in the video. I pureed it in my food processor and I didn't need to strain it