Celery Root and Potato Puree

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  • Servings: 4

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  • 1 large celery root (1 1/2 pounds), peeled and cut into 1/2-inch dice
  • 1 medium baking potato (1/2 pound), peeled and cut into 1/2-inch dice
  • 1 garlic clove
  • 1 cup heavy cream
  • 1 cup whole milk
  • Salt and freshly ground pepper

How to make this recipe

  1. In a medium saucepan, combine the celery root, potato, garlic, cream and milk and bring to a boil. Reduce the heat to moderately low and simmer until tender, about 40 minutes; drain in a colander set over a bowl and reserve the cooking liquid.

  2. Working in batches, puree the celery root and potato in a blender, adding as much of the reserved cooking liquid as necessary to form a soft puree. Transfer the puree to the saucepan, season with salt and pepper and reheat before serving.

Contributed By Published October 2006

477181 recipes/celery-root-and-potato-puree 2013-12-06T23:16:00+00:00 Andy Arndt fall|winter|christmas|dinner-party|new-years-eve|thanksgiving|side-dishes|4|make-ahead|vegetarian|weeknight-dinner october-2006,Andy Arndt,Oak Grill,celery root and potato,pureed vegetables,vegetarian recipe,side dish recipes,celery-root-and-potato-puree 477181

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