Celery Root Puree

This delicious creamy side dish is a fantastic pairing with proteins and is surprisingly simple to make. The rich flavors and smooth texture of a classic Celery Root Puree may seem like something you can only eat at a fancy fine dining restaurant. However, with Celery Root becoming an increasingly popular ingredient in recent times, and the simplicity of this recipe, you can enjoy this amazing side dish for dinner tonight!

Why is Celery Root so popular these days?

Over recent years you may have noticed dishes containing Celery Root (otherwise known as Celeriac) popping up all over the place. From fancy fine dining restaurants to food blogs such as this one, it seems like dishes such as this classic Celery Root Puree are everywhere!

I personally feel the resurgence of this wonderful root vegetable has formed out a pure need to seek alternatives to Potato-based dishes. Both Celeriac and Potatoes are root vegetables and carry a very similar consistency and texture. Therefore, you can replace Potatoes with Celeriac for almost any typical Potato dish. We even tried it before here at Dinnertime Somewhere with our phenomenal Celeriac Gratin recipe

Celery Root Puree is a fantastic alternative to Mashed Potatoes, so naturally the idea of following a similar approach to making a Puree out of this delicious vegetable makes sense. For this recipe we’re following more of a classic Puree recipe than a traditional Mashed Potatoes. So, instead of simply boiling up some Celery Root and mashing it, then mixing in some Butter, we’re following a classic French approach to making a Puree

How to make our Celery Root Puree

We begin by preparing the Celery Root, which is a very simple process of cutting off each end and then peeling away the skin. The white flesh on the inside will have a very similar consistency to Potatoes and can be simply cut up into chunks. Set the pieces aside and then heat up a saucepan over medium heat

Into the Saucepan goes the classic combination of Shallots (or Onion) and Butter. Fry them up for a few minutes and then add some Garlic and cook for a further minute until fragrant. While not really all that important, if you want a beautiful White colored Celery Root Puree I recommend avoiding caramelizing the Onions too much

In goes more Dairy

The rich, indulgent flavors of a Celery Root Puree are due to the inclusion of a generous amount of Butter and Heavy Cream, which is used to slowly cook / poach the Celery Root until tender. Add the chunks of Celery Root to the pan along with Heavy Cream along with some Whole Milk

Bring the pan to a simmer and then cover and drop the heat. You don’t want a rolling boil, as this will curdle the Cream and the whole dish will be ruined. Just have some tiny bubbles forming out of the liquid once it’s covered, which will likely be a low heat

Cook the Celery Root in the liquid for 25 minutes, stirring occasionally. It’ll not be enough liquid to fully submerge the Celery Root, so its important to stir often to get all parts equally cooked. Once the Celery Root has the consistency of a cooked Potato it’s done. Remove it from the heat and let it cook for a bit

You can use a Food Processor or Blender to achieve that silky-smooth Puree consistency

Once cooked, place the Celery Root into a blender of food processor and blitz until smooth. The amount of liquid from the pot that you add will impact the overall thickness / viscosity of the Puree. I like a smooth Puree, so we used almost all the liquid, and it turned out great. When using a blender, you will need to add some liquid to get the whole thing started. I recommend adding a little bit at a time and blitz until you’re happy with the consistency

You won’t need to add any liquid for the food processor to start blitzing, which is great. However, I find that you don’t achieve the velvety smooth texture that you get when blitzing with a blender. So, it’s up to you which tool you use. Remember, the consistency of the Celery Root Puree doesn’t impact the flavor, which will be immense with rich flavors of Celery, Cream, and Butter!

Many recipes will tell you that you need to run the Puree through a Sieve or Tami before serving. Honestly, I don’t think this step is needed and the Puree will be plenty smooth and luxurious without it

Reheating Celery Root Puree

There’s no issues pouring the now complete Puree back into the Saucepan and reheat it once done. In fact, I like the idea of preparing Celery Root Puree first before starting on the rest of the meal. It’s just a bit fussy with needing to use a blender / food processor, so I like cleaning down all that stuff before I move onto the rest of the meal. To reheat, all you need to do is place the Puree over a low heat in the Saucepan and cook while stirring for a few minutes

You can also store the Puree in the refrigerator overnight and enjoy it the next day. It’ll thicken up dramatically, however, so add a little bit of Milk or Cream and stir well while you reheat to get that wonderful smooth texture

                                                               

What to serve with Celery Root Puree

Just think of this as a replacement for Potatoes. So, anything you enjoy with Potatoes is going to taste great with a Celery Root Puree. Roasted or pan-fried Proteins like Chicken, Pork, Beef, and Lamb are great choices. You can also use the Puree as a base for some wonderful, braised meats that are cooked down in a sauce. The Puree will absorb all that wonderful sauce, making for a delicious bite to eat

You can also simply enjoy the Puree by itself. Try adding a little bit more Cream than the recipe suggests below and you’ll start to see it turn into more of a Soup. It tastes great by itself, so try adding some crunchy Croutons or a side of Sourdough Toast for a beautiful dish

Celery Root Puree Recipe

Ingredients

• 1 whole Celery Root
• 2 tbsp. Butter
• 1 Shallot or half a Yellow Onion, finely diced
• ¾ cup of Heavy Cream
• ¾ cup Whole Milk
• Salt
  
  

Equipment needed: Blender or Food Processor

Instructions

1. Peel the Celery Root and cut it into 1-inch pieces then set aside. Melt Butter in a saucepan over medium heat then add the Shallots and cook for 5 minutes
2. Add the Garlic and cook for 1 more minute until fragrant, then add the Heavy Cream, Whole Milk, Celery Root pieces and 1 tsp. of Salt
3. Bring it to a simmer then cover and drop the heat to low and cook for 25 minutes until the Celery Root is cooked and tender (similar consistency to cooked Potatoes) then transfer the Celery Root to a Blender or Food Processor
4. Add about half the liquid from the pan and blend until smooth. You can add additional liquid until you achieve your desired consistency. Taste for seasoning and serve immediately
   
   

Recipe Notes

• To reheat, place it in a saucepan and heat gradually over low heat while stirring
• You can finish with a pinch of freshly chopped Thyme and Finishing Salt
  
  

Our simple yet amazing Celery Root Puree is sure to please and is a great side dish to enjoy when you want something other than Potatoes! The delicious Celery flavor is amplified with richness with the addition of Butter and Heavy Cream, and tastes wonderful

Here are some more tasty Side Dishes for you to check out:

• Miso Roast Broccoli
• Easy Crispy Hash Browns
• Rosemary and Parmesan Roast Potatoes
• Pea Puree with Roast Garlic
  
  

Happy Cooking!