Best 9 Celery Root And Potato Puree Recipes

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A scrumptious and creamy dish, celery root and potato puree is a delightful side dish or even a light meal. Celery root, also known as celeriac, imparts a unique earthy flavor to the dish, while potatoes provide a smooth, velvety texture. This puree can be enjoyed hot or cold, and can be easily customized with various herbs, spices, and toppings to suit your taste preferences. Whether you're looking for a comforting side to your main course or a flavorful vegetarian dish, celery root and potato puree is a versatile and delicious choice.

Here are our top 9 tried and tested recipes!

CELERY ROOT AND POTATO PUREE



Celery Root and Potato Puree image

This is a delicious, low-carb way to trick-out your standard mashed potatoes. By using half celery root we'll not only save a bunch of carbs, but more we'll create something very delicious and unique.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 6

2 russet potatoes, peeled and cut into chunks
1 large celery root, peeled and cut into chunks
¼ cup butter
1 pinch freshly grated nutmeg, or to taste
salt and freshly ground black pepper to taste
¼ cup heavy whipping cream

Steps:

  • Place potatoes and celery root into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and coarsely mash with a potato masher.
  • Mash butter, nutmeg, salt, and black pepper into potato mixture until desired consistency is reached. Fold cream into puree until just combined.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 37.6 g, Cholesterol 50.9 mg, Fat 17.8 g, Fiber 6 g, Protein 5.6 g, SaturatedFat 11 g, Sodium 332.6 mg, Sugar 4.1 g

EASY CELERY ROOT AND POTATO PUREE



Easy Celery Root and Potato Puree image

This easy side dish is an impressively tasteful (and uncomplicated) addition to any holiday meal. It combines celery and potatoes into one fluffy and delicious purée.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 35m

Number Of Ingredients 5

4 pounds celery root (about 2 large), peeled and cut into 1-inch pieces
1/2 pound new potatoes, peeled and cut into 1-inch pieces
1 cup half-and-half
4 tablespoons butter
Coarse salt

Steps:

  • Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add celery root and potatoes; reduce to a simmer, cover, and cook until tender, 15 to 20 minutes.
  • Working in batches, transfer celery root, potatoes, half-and-half, and butter to a food processor; puree until smooth. Season with salt.

Nutrition Facts : Calories 189 g, Fat 10 g, Fiber 4 g, Protein 5 g

CELERY ROOT, POTATO AND APPLE PURéE



Celery Root, Potato and Apple Purée image

Classic celery root and potato purées combine two parts potatoes with one part celery root. I've reversed the proportion here for a lighter purée that also incorporates apple - the "secret ingredient." Rather than milk, I usually use the broth from the celery root and apples.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, side dish

Time 30m

Yield Serves six

Number Of Ingredients 7

1 pound Yukon gold potatoes, peeled and cut in half
2 large celery roots, about 2 pounds, peeled and cut into large pieces
1 large or 2 small tart apples, such as a Granny Smith, peeled, cored and quartered
1/2 cup, approximately, warm milk or broth from the celery root
2 tablespoons butter or walnut oil (or a combination)
Salt
freshly ground pepper to taste

Steps:

  • Place the potatoes in one saucepan and the celery root and apples in another. Barely cover with water and add salt to taste to each, about 1/2 teaspoon. Bring to a boil, reduce the heat and simmer until tender, 15 to 20 minutes.
  • Drain the potatoes, and return to the pot. Cover tightly, and allow to sit for five minutes to steam and dry out. Drain the celery root and apples through a strainer set over a bowl. Purée all of the produce using a food mill or a potato ricer. Stir together, and whisk in the milk or the broth until the mixture is fluffy. Add the butter or walnut oil to the hot purée, stir until the butter melts, and season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 6 grams

CELERY ROOT AND POTATO PUREE



Celery Root and Potato Puree image

Celery root refines homey mashed potatoes in this tasty side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 7

1 medium celery root (also called celeriac; about 14 ounces), peeled and cut into 1/2-inch dice
1 fresh thyme sprig, plus more for garnish
1 garlic clove, crushed
Coarse salt and freshly ground pepper
1 small russet potato (about 9 ounces), peeled and cut into 1/2-inch dice
1/4 cup whole milk
2 tablespoons unsalted butter, plus more for serving

Steps:

  • Put celery root, thyme sprig, and garlic into a small saucepan. Cover with cold water by 1 inch. Bring to a boil. Reduce heat; add 2 teaspoons salt and the potato. Simmer until vegetables are very soft, about 10 minutes.
  • Drain; discard thyme sprig. Transfer vegetable mixture to a food processor. Add milk and butter, and process until just pureed. Season with salt and pepper. Garnish with thyme. Serve with a pat of butter.

POTATO AND CELERY ROOT PURéE



Potato and Celery Root Purée image

Categories     Milk/Cream     Potato     Vegetable     Side     Quick & Easy     Root Vegetable     Fall     Winter     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

1 1 1/4-pound celery root (celeriac), peeled, cut into 1-inch pieces
1 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
Salt
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
Celery salt

Steps:

  • Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid if mixture is dry.)

STUFFED BEEF TENDERLOIN WITH HARICOT VERTS AND POTATO-CELERY ROOT PUREE



Stuffed Beef Tenderloin with Haricot Verts and Potato-Celery Root Puree image

Provided by Anne Burrell

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 27

3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready to use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats
Kosher salt
8 ounces haricots verts (baby string beans), stem ends removed
Extra-virgin olive oil
2 cloves garlic, smashed
Pinch crushed red pepper flakes
Olive oil, for coating
1/2 small red onion, diced
Kosher salt
6 cremini mushrooms, cleaned and finely chopped
6 shiitake mushrooms, cleaned and finely chopped
1/4 cup dry sherry
3/4 cup crumbled blue cheese, such as Stilton
1/3 cup unseasoned breadcrumbs
1/2 bunch chives, chopped, plus more for garnish
1/2 bunch parsley, chopped
Two 2-inch-thick filet mignons
Canola oil, for searing
1/2 shallot, minced
1/4 cup red wine
1/2 to 3/4 cup brown beef stock
1 tablespoon Dijon mustard
Butter, for finishing

Steps:

  • For the puree: Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
  • Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Keep warm until ready to use.
  • For the haricot verts: Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
  • Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
  • For the beef: Preheat the oven to 375 degrees F.
  • Coat a medium saute pan with olive oil and set over medium heat. Add the onions, season with salt and cook until soft and aromatic, 4 minutes. Add the cremini and shiitake mushrooms, and cook until they release some water and then become dry. Add the sherry and cook until almost dry. Remove from the heat and cool. Add the blue cheese, breadcrumbs, chives and parsley, and mix to combine. Transfer the filling to a pastry bag and set aside.
  • Stick a paring knife into a steak and wiggle it back and forth to make a pocket. Repeat for the remaining steak, then squeeze the stuffing into each pocket. Sprinkle the steaks with salt. Coat an ovenproof pan with canola oil and set over medium-high heat. Sear the steaks on both sides and transfer the pan to the oven for 5 minutes. Remove the steaks from the pan and set aside to rest.
  • Return the pan to the stovetop and set over medium heat. Add the shallots and season with salt. Cook until soft and aromatic. Add the red wine and reduce by half. Stir in the beef stock and mustard. Bring to a boil, and then reduce to a simmer. Whisk in some butter to finish.
  • To finish the beans, coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl and season with salt.
  • Top each steak with some pan sauce and serve with some celeriac puree and beans. Garnish with fresh chives to serve.

CELERY ROOT AND POTATO PUREE WITH ROASTED JERUSALEM ARTICHOKE "CROUTONS"



Celery Root and Potato Puree with Roasted Jerusalem Artichoke

Provided by Molly Stevens

Categories     Milk/Cream     Potato     Side     High Fiber     Celery     Jerusalem Artichoke     Fall     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 12

2 medium celery roots (celeriac; 1 3/4 pounds total), trimmed, peeled, cut into 1-inch cubes (about 8 cups)
1 pound russet potatoes, peeled, cut into 3/4-inch cubes (about 3 cups)
2 cups low-salt chicken broth
2 cups whole milk
3 garlic cloves, peeled
3 fresh thyme sprigs
1 fresh bay leaf
4 tablespoons (1/2 stick) unsalted butter, divided
8 ounces Jerusalem artichokes (also called sunchokes), scrubbed
1/2 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme (for garnish)
Ingredient info: Jerusalem artichokes, the tubers of a variety of sunflower, are available in the produce section of some supermarkets and at farmers' markets.

Steps:

  • Combine first 7 ingredients in heavy large pot. Add enough water to cover. Sprinkle with salt. Bring to boil, reduce heat to medium, and simmer with lid slightly ajar until vegetables are tender, 15 to 20 minutes. Drain; return to pot. Discard thyme sprigs and bay leaf. Stir over medium heat to dry vegetables. Using potato masher, mash vegetables until coarsely pureed. Mash in 3 1/2 tablespoons butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl; cover and chill. Rewarm in microwave before serving.
  • Preheat oven to 425°F. Cut Jerusalem artichokes into 1/2-inch cubes. Place in medium bowl; add oil, sprinkle with salt and pepper, and toss to coat. Dot with remaining 1/2 tablespoon butter. Transfer to rimmed baking sheet; roast until tender and golden brown, turning occasionally, about 25 minutes.
  • Place celery root and potato puree in serving bowl. Sprinkle Jerusalem artichokes and chopped thyme over and serve.

CELERY ROOT AND POTATO PURéE WITH CHERVIL (CéLERI RAVE EN PURéE)



Celery Root and Potato Purée with Chervil (Céleri Rave en Purée) image

Provided by Raquel Carena

Categories     Milk/Cream     Herb     Potato     Side     Steam     Vegetarian     Quick & Easy     Celery     Root Vegetable     Fall     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 1/2 pounds Yukon Gold potatoes
1 1/2 pounds celery root (celeriac)
1 cup heavy cream
1/4 cup chopped chervil
Equipment: a food mill or potato ricer

Steps:

  • Peel potatoes and celery root. Cut into 1-inch chunks. Steam in a large steamer set over boiling water, covered, until very tender, 30 to 40 minutes.
  • Force through food mill into a bowl. Stir in cream, chervil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Season with additional salt.

CELERY ROOT AND YUKON POTATO PUREE



Celery Root and Yukon Potato Puree image

Celery root (also called celeriac) adds a mild earthy flavor to this creamy side dish. Thin the puree with some warm milk or low-sodium broth for a silky, satisfying soup.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 5

1 3/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 large celery root (about 1 3/4 pounds), peeled and cut into 1-inch pieces
Coarse salt and ground pepper
1 cup whole milk
6 tablespoons (3/4 stick) cold unsalted butter

Steps:

  • In a large pot, bring potatoes and celery root to a boil in salted water. Reduce to a rapid simmer and cook until vegetables are tender when pierced with a knife, about 15 minutes; drain and transfer vegetables to a food processor. Add milk and butter. Puree until smooth, scraping down side as needed. Season with salt and pepper and transfer to a serving dish. Serve warm.

Nutrition Facts : Calories 270 g, Fat 13 g, Fiber 5 g, Protein 7 g, SaturatedFat 8 g

Tips:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are best for this recipe, as they are creamy and have a mild flavor.
  • Peel and cube the potatoes and celery root evenly: This will ensure that they cook evenly.
  • Use unsalted butter: This will prevent the puree from becoming too salty.
  • Add the milk and cream gradually: This will help to prevent the puree from becoming too thin or too thick.
  • Season the puree to taste: Add salt, pepper, and nutmeg to taste.
  • Serve the puree immediately: This dish is best served hot.

Conclusion:

Celery root and potato puree is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you serve it as a side dish or a main course, this puree is sure to be a hit.

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