November 16, 2022

Celeriac Purée

DE8C9A3E B66F 4542 B839 664A2DB103B3
Celeriac Purée 6

Celeriac Purée

DE8C9A3E B66F 4542 B839 664A2DB103B3

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Make your mashed potatoes healthier and more exciting by adding celeriac. Celeriac, also called celery root, is the root of the celery plant. This recipe is a variation of Potato Parsnip Purée. Read the  Potato Parsnip Purée recipe to learn why adding celery root or parsnips to your mashed potatoes makes them healthier and more exciting.

To make Potato Celeriac Purée, use your favorite mashed potato recipe with a combination of celery root and potatoes. It’s that simple. You can use any combination of potato to celery root or try 100% celery root purée. You won’t regret it.

I use 70-80% celery root to 20-30% potato. You can do 50/50 or any combination you want to try. Here are some tips for making your celery root purée.


Celery root

Yellow potatoes - see notes below




Sea salt

Fresh ground pepper


1, Peel the celery root with a vegetable peeler and cut it into cubes. If there are brown areas that do not peel off with the vegetable peeler, cut them off and discard them.

 2. Boil the celery root in salted water until soft.

 3. Leave the skin on the potatoes and boil them separately in salted water until soft. Let the potatoes cool slightly, so they aren’t too hot to the touch. Then peel the skin off. The skin falls off easily when the potatoes are still warm. I find this method of boiling potatoes saves time vs. peeling the potatoes first. In addition, the potatoes absorb less water with the skin on, so they are firmer.

 4. Purée the potatoes and parsnips using your favorite method—a potato ricer, food mill, or an immersion blender. You can also mash them using a potato masher. Traditionally this recipe is pureed to a smooth consistency, but if you prefer mashed, it is still delicious. Lumps or no lumps, that’s up to you.

 5. Add cream, milk, butter, sea salt, and pepper to your liking. 


Yukon gold potatoes produce a creamy purée whereas Idaho or russet potatoes become gluey when they are pureed. 

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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