Celery Root Puree

Celery Root Puree

Everyone loves mashed potatoes, but this celery root puree is a worthy competitor.

From EatingWell: November/December 2011
Yield: 8 servings, about 1/2 cup each
Active Time: 30
Total Time: 30


  1. 4 cups low-fat milk
  2. 3 cups water
  3. 3 pounds celery root, peeled (see Tip) and cut into 1-inch cubes
  4. 2 tablespoons unsalted butter, softened
  5. 1/2 teaspoon sea salt
  6. Freshly ground pepper to taste


  1. Bring milk, water and celery root to a simmer in a large saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Reserve 1 cup of the cooking liquid, then drain.
  2. Puree the celery root, butter, salt and pepper in a food processor (or blender) until smooth and the consistency of thinned mashed potatoes. Add some of the reserved cooking liquid, if necessary, for the right consistency.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days; gently reheat on the stovetop, adding a little milk or water, if needed.
  • Tip: To peel celery root, remove the thick skin with a knife or use a vegetable peeler and peel around the root at least three times to make sure to remove the layer of the fibrous skin.


Nutrition Per Serving: 81 calories; 3 g fat (2 g sat, 1 g mono); 9 mg cholesterol; 11 g carbohydrates; 2 g protein; 2 g fiber; 192 mg sodium; 368 mg potassium.

Nutrition Bonus: Vitamin C (15% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat