Celery Root Purée

Name: Celery Root Purée
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 large celery roots (peeled and cubed); 1 cup milk (whole or 2%); 1/2 cup heavy cream; 2 tablespoons unsalted butter; 1 teaspoon salt (or to taste); 1/4 teaspoon white pepper (or to taste)

40 min 4 servings Easy

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Celery Root Purée

A silky smooth and creamy celery root purée perfect as a side dish.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Celery root purée, or purée de céleri rave, is a classic French dish that transforms the humble celery root into a luxurious and creamy side dish. Its subtle, nutty flavour is a delightful change from traditional potato purées. This dish is particularly popular in the fall and winter months, when root vegetables are at their peak. Celery root, with its bulbous appearance, may not be the most attractive vegetable at first glance, but its potential is unlocked when puréed into a velvety smooth consistency.

Instructions

Prepare the celery root

Peel and cube the celery roots into roughly 2.5 cm (1 inch) pieces.

Pro tip: Keep peeled cubes in a bowl of water with a splash of lemon juice to prevent browning.

Boil the celery root

In a large pot, add the celery root cubes and enough water to cover them. Bring to a boil over high heat, then reduce to a simmer. Cook for 20-25 minutes or until tender when pierced with a fork.

Drain and dry

Drain the celery root cubes thoroughly and return them to the pot. Allow them to steam dry for a minute over low heat to remove excess moisture.

Blend the purée

Transfer the celery root to a blender or food processor. Add milk, heavy cream, butter, salt, and white pepper. Blend until smooth and creamy.

Pro tip: For extra smoothness, pass the purée through a fine sieve.

Adjust seasoning

Taste the purée and adjust the seasoning with additional salt and white pepper if needed.

Serve

Transfer the purée to a serving dish and serve warm.

Pro tip: Garnish with fresh herbs like chives or parsley for added flavour and colour.

💡

Tips & Tricks

Choose firm, heavy celery roots with minimal blemishes.
Peeled celery root can brown quickly; keep it in water with lemon juice until ready to use.
Blend until completely smooth for the best texture.
Reheat gently to avoid scorching the purée.

Frequently Asked Questions

What is purée de céleri rave?

Purée de céleri rave is a creamy side dish made from blended celery root, milk, cream, and butter.

How do you make celery root purée smooth?

Blend the cooked celery root with milk, cream, and butter until smooth. Passing it through a fine sieve can enhance the texture.

Can I make celery root purée ahead of time?

Yes, prepare it and store in an airtight container in the refrigerator for up to three days. Reheat gently before serving.

What does celery root purée taste like?

It has a smooth, creamy texture with a subtle nutty and vegetal flavour, similar to a mild celery taste.

Can I use a substitute for heavy cream?

Yes, you can use half-and-half or increase the milk to replace the heavy cream, though the purée will be less rich.

Serving Suggestions

Celery root purée pairs wonderfully with roasted meats, such as chicken or beef, and can even complement vegetarian meals featuring mushrooms or lentils. To make ahead, prepare the purée and store it in an airtight container in the refrigerator for up to three days. Reheat gently in a saucepan over low heat, stirring frequently to prevent sticking.

Nutrition per serving

210

Calories

Protein

14g

Fat

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