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bowll of celery root mash served with roasted vegetables.
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4.56 from 9 votes

Creamed Celeriac (Celery Root Puree)

Creamed celeriac mash or celery root puree, a simple and delightful lower-carb alternative to mashed potatoes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dishes
Cuisine: American
Servings: 4
Calories: 205kcal
Author: Adina

Ingredients

  • 1 large celeriac about 1-1.2 kg/ 2.2-2.6 lbs
  • 6 garlic cloves
  • 125 ml/ 4.2 fl.oz/ ¼ cup vegetable or chicken stock
  • 125 ml/ 4.2 fl.oz/ ¼ cup full-fat milk
  • 2 tablespoons unsalted butter Note 1
  • 3 tablespoons crème fraiche Note 2
  • 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 cook in the steam.
  • 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.
  • Add butter, salt, and pepper and blend to your desire consistency.
  • Stir in crème fraiche and adjust the taste generously with salt and pepper.

Video

Notes

  1. You can use salted butter as well, adjust the salt amount accordingly.
  2. Creme fraiche can be replaced with about 5 tablespoons double cream for a milder taste. 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 sub crème fraiche with 3 tablespoons of full-fat cream cheese.

Nutrition

Serving: 1/4 of the dish | Calories: 205kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 519mg | Fiber: 4g | Sugar: 1g