fbpx
November 16, 2022

Celeriac Purée

DE8C9A3E B66F 4542 B839 664A2DB103B3
Celeriac Purée 6
Print

Celeriac Purée

DE8C9A3E B66F 4542 B839 664A2DB103B3

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.


Ingredients

Celery root

Yellow potatoes - see notes below

Cream

Milk

Butter

Sea salt

Fresh ground pepper

Instructions

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. 

Notes

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

Share This

Facebook    Pinterest 

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.

Copyright 2019-2024, Return to the Table by Caterina De Falco, All Rights Reserved

I provide links to products and services I genuinely love and want to share with you. Some of these links may earn me a referral commission at no additional cost to you. This referral fee helps support this site. Thank you for your support!
Caterina DeFalco image for contact page
Ciao for now!
caterina's signature

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Member Success Stories

  • Now I Have Great Kitchen Intuition!

    "Finding you [has] truly inspired me to cook more and focus on quality ingredients. Strengthening my kitchen intuition has been key, it's how I know to roll leftovers into something new or I can see what I bought and come up with creative solutions.

    As a family, we always valued sitting down together for dinner but now it's done with so much less stress. I can be done with work and still make easy meals . . . amazing quality meals that are thrown together in a short time and we get to enjoy each other!"

    1 2 3 5
  • My Family is Closer Than Ever

    “Your suggestions are so priceless! Thank you for such valuable content. My family is closer than ever, thanks to you!”

  • BRAVO! I'm in!

    “[Caterina is], in 5 steps, hitting all the major points of what works in generational connection across all cultures. Families don’t just happen, they are grown and this is the sweet and lasting way to do that. Bravo and I’m IN!”

  • A Real Game Changer

    "We have made a lot of progress over here under your care. We are now all eating from the same “pot” which I was surprised how much my kids loved. They were so excited when I put the food in the middle of the table. They asked for it the next day, Can we do that special fancy dinner thing where we have a feast? It really is such a better ritual—passing the food around and all sharing from the same platter, a real game changer."

  • Accidental Weight Loss!

    “I don't know if I told you, but I accidentally lost about 8 lbs after cutting out most semi-processed foods!"

Studio One44
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram