Celery Root puree

A surprisingly versitile dish. Great with fish on top.
  • 3 C whole milk
  • 3 C water
  • 1T salt
  • 2.5 # celery roots (2 roots at 1.25# each), chopped into 2″ cubes, or smaller
  • 1 medium russet potato (10oz), peeled, cut into 2″ cubes (smaller)
  • 1 small onion, quartered
  • 5 T butter, cut into 5 pieces


  1. Bring milk, water, salt to boil in a large pot – keep careful watch, lest the milk boil over.
  2. Drop in the celery root, potato, and onion, adjusting the heat so the liquid simmers happily.  Cook until veggies are tender – about 30 mins.
  3. Drain, discarding the liquid, giving the colander a few firm shakes to remove as much moisture as possible.
  4. Puree in a food processor (may need to do this in batches) until smooth as silk.  Add the butter, processing until completely melded with the yum.
  5. Serve immediately or stow in the fridge or freezer.  To reheat, use a double boiler or the good ol’ microwave.

source: Dorie Greenspan’s Around My French Table

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