5 Ingredients or Fewer

Michel Guérard's Celeriac Purée

December 18, 2012
4 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

Michel Guérard discovered that a small amount of rice amps up creaminess in a puree while ensuring that none of the flavor of the vegetable -- in this case, celeriac -- is lost. Alexandra Stafford of the blog Alexandra Cooks, who tipped us off to the technique, says it also works well with any surly, fibrous root, and is especially delicious with turnips. Recipe adapted very slightly from La Cuisine Gourmande (William Morrow & Company, 1979). —Genius Recipes

What You'll Need
  • 3/4 pound celeriac (celery root)
  • 1 quart milk
  • Salt and pepper
  • 1/2 cup rice
  • 2 tablespoons crème fraîche or heavy cream
  1. Peel celeriac and cut into cubes. Place celeriac pieces into a saucepan and add milk, salt, and pepper.
  2. Bring the liquid to a boil over high heat, and add the rice. Stir for one minute. Lower the heat, partially cover the pan, and simmer for 20 minutes.
  3. Once the rice and celeriac are cooked, pour them into a colander. Save their cooking liquid in a bowl.
  4. Place rice and celeriac in a blender or food processor, add 1 tablespoon of cream, and blend for 3 minutes. Add remaining cream as vegetables are being blended.
  5. To thin the purée, add a bit of the reserved cooking liquid (approximately 3/8 cup), and blend for another minute. Taste for salt and pepper. (Note: You can save and freeze any remaining cooking liquid to add to soup.)
  6. If not served immediately, keep warm in a bain marie or double boiler, or reheat over very low heat before serving.

See what other Food52ers are saying.

  • webbiest
  • 1natalplum
  • mpescato
  • Margaret
Genius Recipes

Recipe by: Genius Recipes

9 Reviews

mpescato March 3, 2022
Add me to the list of people for whom this was a gloppy mess! I thought I was better than them and could do this right and sadly today I’m not better than anyone. Celery scented rice pudding for us tonight ;-P
Margaret February 4, 2018
Has anyone made this interesting recipe with a substitute for the rice, which has such high levels of arsenic? Am wondering if oatmeal will work.
Shey March 3, 2016
I loved it. I used white turnips instead and instant brown rice for a faster cook. I put the brown rice in for 15 minutes. The turnips cooked very quickly so both were done at the same time. A very delicate flavor, however I felt like it had a more texture so adding more rice may be necessary if you want to place it as a side dish. Any suggestions on what I can eat it with....(maybe sautéed onions and fennel on top?)
Lizziemac69 November 18, 2015
This is exactly what I was expecting and absolutely delicious. I didn't have a problem with the cooking time/rice. I also added a sliced clove of garlic to the milk for flavor. Will definitely make again!
Nomnomnom March 6, 2013
Made this last night for the first time and was eagerly anticipating it. Sadly I have to say I did not enjoy the flavor or texture. The taste was too sweet and texture gloppy. Not unlike a rice pudding. Will try another variation with potato next time.
ody January 21, 2013
I had the same issues with flavor and texture as the other commenters, and ended up with bland lumpy glop---a surprise, as genius recipes is such a great series. I like the idea of using milk and rice, though: if I try this again, I will definitely reduce the rice to a scant 1/4 cup and cook both rice and celeriac (I like to add chestnuts, too) in water for most of the process, pouring some water off to replace with whole milk at the end, immersion blend right in the pot, and forget the cream.
webbiest January 17, 2013
I found this pretty bland and I LIKE delicate flavours. It was like rice pudding with hints of celery. If you wait to add the rice as per the recipe, the celeriac will be done long before the rice is.
1natalplum January 5, 2013
I made this and loved it, but next time I will cook the rice in the milk for five minutes to get it done at the same time as the celeriac. When I made as written, the rice was still a little crunchy in the puree. Also, I oversalted the milk at the beginning (oops) so I had to add one cooked, mashed russet potato to correct the seasoning. The result was wonderful, with no butter at all! I am serving it tonight with chicken braised in white wine with fennel and onions...can't wait.
Lionessg December 23, 2012
I have always wanted to try cooking this interesting looking vegetable but wasn't sure what to serve with it. This looks simple enough not to overwhelm and enticing enough that me food curious teenage daughter will try it without worrying about her dancer's waistline! Thanks!