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Celery Root Puree

Rated as 4.82 out of 5 Stars
57k

"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
Original recipe yields 6 servings

Directions

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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 14.7 2.5 28 233 Full nutrition

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Reviews

Read all reviews 6
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

Most helpful critical review

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.

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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...

Where was this all my life! It is wonderful. I found the secret to a great celery root purée. It is picking the root with the full green celery stalks still attached. It is more tender, easier t...

I made it without the dairy and substituted a little bit of olive oil- fantastic. Well definitely be making this again.

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