Celery Root and Potato Puree

Marsha Gardner


My son's roommate from Belgium brought this dish to our Thanksgiving dinner to share with us. It was a big hit and all the years that he was a the University he made sure he brought it to all our holiday meals. It has become a regular on our holiday menu even though Lance has long gone back to Belgium.

★★★★★ 1 vote
30 Min


2 lb
celery root (celeriac), peeled and cubed
4 medium
potatoes, peeled and cubed
1 c
1 Tbsp
kosher salt
5-6 Tbsp
butter, unsalted, room temperature
4 Tbsp
heavy cream
freshly ground black pepper
freshly grated nutmeg


1In a large saucepan, combine the celery root, potatoes, 1 cup milk, 1 tablespoon salt, and enough cold water to cover the vegetables.

Cover partially and cook over medium heat until the potatoes and celery root are tender, about 30 minutes. Drain.
2Press the celery root and potatoes through a food mill or potato ricer into a large mixing bowl. Use a wooden spoon to beat in the butter and cream.

Beat until the mixture is very light and fluffy. Season generously with salt, pepper, and nutmeg.

The puree can be kept warm in 150 F oven for up to 2 hours.

About Celery Root and Potato Puree

Course/Dish: Vegetables, Potatoes
Dietary Needs: Vegetarian