Celeriac Puree (Celery Root Mash)

overhead image of a bowl of creamed celeriac.

4.60 from 10 votes

Celeriac Puree (Celery Root Mash)

This creamy celeriac puree is a perfect side for Sunday dinner or special meals. It’s a great alternative to mashed potatoes and pairs well with fish, roast meats, and casseroles.

Prep Time15

Cook Time20

Total Time35

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 205kcal

Author: Adina

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

US - EU

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.

Nutrition