creamy celeriac puree

this ugly-looking celery root may not win world’s prettiest vegetable, but let us not judge a book by its cover. much like the parsnip, this root veggie can be turned into a tasty puree. it plays well with red meats such as beef and lamb. as an alternative to protein, it doubles as a dip for vegetables or chips. we made this as a side for our valentines dinner, which turned out wonderfully great by the way, thanks for asking 🙂

we used half a head of celeriac, which weighed 1/2 lb. a whole head is about 1 lb, so double the ingredients used. but honestly, half a head is more than enough puree for 2 people. unless you want to turn it into a side dish, like mashed potato.

celeriac 1/2 lb (1/4 kg)
garlic 2 cloves
butter 1 tbsp
heavy cream 1/2 cup
salt 1 tsp

  • wash and peel the celeriac, cut them into 1/2 inch dices
  • finely dice the garlic and sauteed them in a pot with oil on medium-high heat, to lightly brown
  • add the celeriac and lightly sauteed for another couple of minutes
  • pour water into the pot, enough to cover the celeriac, about 3 cups
  • bring to a boil, then simmer on medium-low heat until soft, about 15 min
  • drain the liquid from the pot, then add the heavy cream, butter, and salt
  • using a hand blender (or actual blender), blend until smooth
  • salt and pepper to taste
hints of celery flavor, but sweeter and less pungent

hints of celery flavor, but sweeter and less pungent

boil the cubes until soft

boil the cubes until soft

perfect with meat, or even as a vegetable dip

perfect with meat, or even as a vegetable dip



i make parsnip puree the same way. you can pretty much do this recipe with other root veggies to make a rich creamy puree.


10 responses to “creamy celeriac puree

  1. Pingback: love-made feast on valentines | Homemade in Hong Kong·

  2. I used it once for a cooking competition back in college and it was great. I have been meaning to use it again, and just keep forgetting. Perhaps this will finally inspire me enough to buy some next time I see it.
    – Dennis, Life Fermented Blog

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