Serves a Crowd
Autumn Celeriac (Celery Root) Puree
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27 Reviews
btglenn
January 14, 2015
I've been making this puree combining a large celery root with a rutabaga and a small potato, and adding sour cream instead of the heavy cream. More savory than adding apple. This keeps well for several days, and leftovers can be heated in the microwave.
BonEllen
December 29, 2014
Just made this after seeing the recipe in the printed cookbook. Who knew 1 celery root plus 1 potato plus 1 apple could be so delicious! Instead of warming butter and cream separately, I just put the (lactose-free soy-based) butter and (lactose-free 2%) milk in the bottom of a bowl and used the food mill to let the hot mash fall on top and melt/warm the mixture. Really, really good!
gabby
November 4, 2013
I made this today for dinner with my children. I modified it a bit as I was making it, picking up someone from school, and finishing off. I used whole milk instead of half and half and skipped the warming step (no time). They loved the mash. Both said it was one of the best blends they've had (and they've had a few). Thanks!
ortolan
March 6, 2013
Do you recommend making this ahead one day or day of? Just wondering about the melding of flavors versus texture, etc. I'm under the impression that it would taste better freshly made, but please let me know if not! I'm making a brisket tonight for tomorrow and want to get some other dishes out of the way if possible. Thanks!
Sonali A.
March 6, 2013
I think this purée tastes better and has a better texture when freshly made. You can make it ahead of time but you may need to add a little extra cream or milk when you heat it up to get the right texture. Good luck!
katrina_yeaw
November 11, 2012
I made this for my boyfriends birthday along with Cowboy Rubbed Steak (Bison rather than Rib Eye) with Chocolate Stout Pan Sauce and Roasted Brussel Sprouts. I ended up substituting milk (1%) for cream and still came out wonderful. My boyfriend said her felt like he was in a farm to table restaurant.
Sonali A.
November 16, 2012
So glad you and your boyfriend liked it! I've also made this with low fat milk when I'm watching my calories.
Ms. T.
September 24, 2012
Made this today for my cooking club luncheon (the theme was "apples") and it was a bit hit! It was the perfect side-kick for my cider-brined, spice-crusted pork loin with apple mostarda, and ChezSuzanne's glazed brussel sprouts with brown butter and apples...mmm, what a meal. Loved the clean and refreshing flavor of the celery root. Thanks for sharing!
Sonali A.
September 24, 2012
So glad you liked it! That pork loin sounds delicious- I'm going to have to try it soon!
kedivine
July 11, 2012
Tried this out last night with a few alterations. Skipped the apple and potato addition and opted to boil in half chicken stock half water initially. It still turned out wonderful, though I think the potato would have done my dish a few favors in the consistency department (as would investing in a higher quality food mill)!
Sonali A.
September 24, 2012
Thanks for your comment! The potato adds a bit of starchiness to make the puree smoother and fluffier. I like the idea of using chicken stock to infuse more flavor into the dish!
cheese1227
August 30, 2010
Just made this (because I had celeriac in my CSA share and needed to use it!) and most of my family is completely hooked -- the only nay sayer doesn't like either celery or potatoes!
ody
January 10, 2010
I don't have a food mill, but recently I've started using my stand mixer for mashed-tuber dishes---I make sure to get the roots good and mushy and also pre-heat the mixer bowl with hot water (the boiling potato-water works great) so that the mash stays hot during mixing. The paddle attachment gives it the perfect texture.
verena
November 1, 2009
I think food processors over-process especially if there's potatoes involved. Food mills rock!
testkitchenette
October 27, 2009
This is going to be a new addition to my Thanksgiving table, thanks for such a great recipe Sonali, and good luck!
Sonali A.
October 28, 2009
Thanks for your message testkitchenette. Your roasted butternut squash puree looks delicious and I can't wait to try it out!
maggie531
October 25, 2009
Don't cook with celeriac very often, but love curry ~ seems to be a winning combination of flavors. Can't wait to try it!
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