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
  • pinch
    freshly grated nutmeg

How to Make Celery Root and Potato Puree


  1. In 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.
  2. Press 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.

Printable Recipe Card

About Celery Root and Potato Puree

Course/Dish: Vegetables Potatoes
Dietary Needs: Vegetarian

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