Celery Root Puree


Celery Root Puree

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  • Author: The Cooking Studio



Servings: 4

2 cups whole milk
2 cups water
1 Tablespoon salt
2 large celery roots (about 2 ½ pounds total), cut into 2” cubes
2 medium russet potato (about 10 ounces total), cut into 2 “cubes
1 small onion, peeled and quartered
34 cloves roasted garlic
5 Tablespoons butter, cut into 5 pieces
Salt and ground white pepper, to taste
1 Tablespoon, chives, finely chopped
1/8 Teaspoon ground nutmeg


Bring milk, water, and salt to just a boil in a heavy, large saucepan over high heat.

Add celery root, potatoes, onions, roasted garlic, and ground nutmeg; bring to a boil.

Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain.

Combine vegetables and butter in a food processor or blender and puree into smooth.

Season to taste with salt and white pepper.

Garnish with chives.


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