This creamy and light celeriac puree is a great side dish for Sunday dinner or special meals. A tasty alternative to mashed potatoes, it goes well with fish, roast meats, and casseroles.
Smooth and garlicky, celeriac puree (or celery root mash) is a simple and tasty side dish that goes with all kinds of meals. It has a mild, slightly sweet flavor and a creamy texture, making it a great, lower-carb alternative to mashed potatoes.
Celeriac has a flavor that’s a bit different from other root vegetables, and turning it into a puree makes it even better. This celeriac mash recipe is easy to make with just a few basic ingredients, like sour cream and garlic, but it tastes like something special.
Make more veggie mash: Cauliflower and Potato Mash, Carrot and Swede Mash, or Creamy Spinach Potato Mash.
Jump to recipe
What is celeriac?
It is a root vegetable, the root of the celery plant. Celery and celeriac are basically the same plants, but celeriac is purposely cultivated for its roots rather than its stalks.
You will notice that if you buy large celery stalks with leaves and roots attached, the root will be small. If you buy a celeriac, the vegetable will be very large, and there will be no stalks or leaves attached.
Can you replace celeriac with celery stalks?
You cannot replace the root with the stalks to make this recipe.
You can use them interchangeably when making stock or soup, for instance. If a soup or stew recipe calls for a small piece of celeriac, you can replace that with a couple of stalks of celery, and vice versa.
But you cannot replace one with the other when making puree, pear celeriac salad, or other recipes that rely on the character of one of the two veggies.
Recipe Ingredients
Celeriac: The roots we get around here are usually very large, with a standard one weighing about 2.2-2.5 oz/ 1-1.2 kg before peeling. If those you can get are smaller, just buy a few more.
- I always use celeriac to make Turkey Bone Broth or other stocks, and I add it to German Goulash, Braised Pork Cheeks, or other stews and soups.
Sour cream: It adds a bit of tang, which I absolutely love. You can also use about 5 tablespoons of double cream and 3 tablespoons of full-fat cream or creme fraiche.
See the recipe card for full information on ingredients and quantities.
How to peel and cut celeriac?
Step #1: Place the root on its side and cut the top and bottom.
Step #2: Set it on a cut side and slice off the peel in strips from top to bottom. Use a small knife to clean out any crevices with leftover peel or dirt.
Step #3: Cut the root into thick slices.
Step #4: Cut the slices into sticks and the sticks into cubes.
How to make celeriac puree?
Step #5: Put the cubed root, garlic, milk, and stock in a saucepan.
Step #6: Simmer for 20 minutes until soft. Drain, saving ¼ cup of liquid for the mash. Use the rest to make soup if desired.
Step #7: Add the reserved liquid, butter, salt, and pepper. Blend with an immersion blender until it is as creamy as you like.
Step #8: Stir in sour cream and adjust the flavor with plenty of salt and pepper. If the mash is too dry, add a bit more of the cooking liquid.
Good to know!
Make ahead: If you plan to cook the celeriac later, place it in a large bowl or pan filled with water. Stir in 2 tablespoons of lemon juice to maintain its color and avoid browning.
Make the celery root mash one day in advance, let it cool, and refrigerate it in the covered pot. When ready to serve, reheat it on the stovetop as instructed below.
Make it vegan by replacing the butter with vegan spread or margarine and the sour cream with oat or soy cream.
How to store and reheat?
The leftover celeriac puree can be stored in an airtight container in the refrigerator, and it will be fine for 2-3 days. You can reheat the celery root puree in a small saucepan. Add a splash of milk when reheating and stir often.
Freeze: Let it cool completely before transferring it to an airtight container or freezer bag. It should last for about 2–3 months in the freezer. When ready to use, thaw it in the fridge overnight and reheat gently.
Celeriac Puree (Celery Root Mash)
Equipment
- Cooking pot
- Large knife
- Immersion blender or stand blender
Ingredients
- 1 large celeriac about 2.2-2.5 lbs/ 1-1.2 kg, Note 1
- 6 garlic cloves
- ¼ cup vegetable stock or chicken stock
- ¼ cup full-fat milk
- 2 tablespoons unsalted butter Note 2
- 3 tablespoons sour cream Note 3
- fine sea salt and black pepper
Instructions
- Peel and cube celeriac. Place in the saucepan together with the peeled garlic cloves. Add stock and milk; the vegetables don't have to be entirely covered with liquid; they will be cooked in the steam.1 large celeriac + 6 garlic cloves + ¼ cup vegetable stock + ¼ cup full-fat milk
- Cook celeriac: Bring to a gentle boil and simmer, covered, for 20 minutes or until the vegetables are soft.
- Drain but reserve the liquid. Add about ¼ cup of the cooking liquid to the vegetables.
- Blend celery root: Add butter, salt, and pepper and blend to your desired consistency. Stir in crème fraiche and adjust the taste generously with salt and pepper.2 tablespoons unsalted butter + 3 tablespoons sour cream + fine sea salt and black pepper
Notes
- Celeriac, also known as celery root, cannot be replaced with celery stalks in this recipe.
- Butter: You can use salted butter as well; adjust the salt amount accordingly.
- Dairy: For a milder taste, the sour cream can be replaced with about 5 tablespoons of heavy cream. In this case, add only a little of the cooking liquid when you blend the cooked celeriac and add more as required. You can also substitute the sour cream with creme fraiche or full-fat cream cheese.
Fil says
Delicious
Deborah Kaufman says
Celeriac is not the root of celery. It is a different plant, although related to celery.