Celery Root Puree
Creamy, velvety, and delightfully aromatic, this Celery Root Puree is an elegant side dish that elevates any meal. Made with tender celeriac simmered in a luxurious blend of heavy cream, milk, and butter, this recipe showcases the earthy, nutty flavor of celery root while delivering a rich and smooth texture. Infused with the subtle warmth of garlic and finished with a hint of fresh thyme, this puree is as easy to prepare as it is impressive to serve. Perfect alongside roasted meats, poultry, or as a vegetarian centerpiece, this dish is a comforting and versatile alternative to mashed potatoes. Ready in just 45 minutes and ideal for both weeknight dinners and festive feasts, this recipe is sure to become a new family favorite!
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Recipe Information
Ingredients
- 2 large roots (about 2 pounds) celery root (celeriac)
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 0.5 cup milk
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
Instructions
Peel the celery roots carefully using a knife or a sturdy vegetable peeler. Cut them into roughly 1-inch cubes for even cooking.
Peel and lightly smash the garlic cloves with the flat side of a knife.
In a large pot, combine the celery root cubes, smashed garlic cloves, heavy cream, milk, and 1 teaspoon of salt.
Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and cook uncovered for 20-25 minutes, or until the celery root is tender and a knife slides through easily.
Once cooked, remove the pot from the heat and carefully strain the celery root, while reserving the liquid in a separate container.
Transfer the cooked celery root and garlic to a blender or food processor. Add the unsalted butter and blend until smooth. If the mixture is too thick, add small amounts of the reserved cooking liquid to achieve your desired consistency.
Taste and season with black pepper and additional salt if necessary.
For added flavor, stir in fresh thyme leaves before serving or use them as a garnish.
Serve the celery root puree hot as a side dish. Enjoy!
Nutrition Facts
Calories |
1943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 4309 mg | 187% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 35.1 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 958 mg | 74% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5681 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
