First time I ever had celery root puree was over at a friend’s house for an incredible dinner. Ever since then I have been in love with the creamy rich side dish. Celery root puree is a worthy competitor of mashed potatoes and takes a dinner from average to over the top. Don’t be intimidated by celery root, it is just as easy to prepare as mashed potatoes. While it may be gnarly and unattractive out the outside it has a very delicate and light flavor unlike anything else. By boiling the celery root in milk it gives it a silky texture that is just heavenly. This side dish goes a long way since it’s really rich. It goes magnificent with almost any kind of meat but I am especially fond of it with a nice cut of steak. Come on, be adventurous and give celery root a shot!
Note: This celery root puree can be made in advance and then reheated over the stove or in the microwave right before serving.
1 1/2 c milk
1 1/2 c water
2 tsp salt
1 large celery root, peeled and cut into 1” cubes
1 medium russet potato, peeled and cut into 1” cubes
1/2 of a small yellow onion, quartered
3 tbsp butter, cut into 3 pieces
1/4 tsp ground white pepper
1 tbsp fresh chives, chopped
- In a large saucepan bring the milk, water, and salt to a rapid boil over medium-high heat.
- Add the chopped celery root, potato, and onion to the pot.
- Reduce heat to medium and simmer until the vegetables are fork tender, about 25 minutes.
- Drain off all of the liquid.
- Place the cooked vegetables and the butter in a food processor or blender and puree until smooth. (Add a splash of cream or milk if needed.)
- Season the puree with salt and white pepper.
- Transfer the celery root puree to a serving bowl or plates and garnish with chopped chives.