Puree of Celeriac

By Moira Hodgson

Total Time
20 minutes
Rating
4(39)
Comments
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Ingredients

Yield:Four servings
  • 2knobs celery root, peeled and cut into one-inch cubes
  • Coarse salt and freshly ground pepper to taste
  • ¼cup heavy cream, approximately
  • Dash freshly grated nutmeg
  • 1tablespoon unsalted butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

173 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 4 grams protein; 571 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Simmer the celery root in water to cover until soft (about 10 to 15 minutes).

  2. Step 2

    Puree in a food mill and return to saucepan. Add salt, pepper, cream and nutmeg. The puree should have a consistency similar to mashed potatoes.

  3. Step 3

    Before serving, dot with butter.

Ratings

4 out of 5
39 user ratings
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Comments

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Mary Baroni

I had some extra celery root left over from making a chestnut grappa cream soup for the holidays. Found this very simple recipe and thought it was excellent. Added a bit of black truffle at the end and it was delicious!

Nita

I haven’t made this yet as I’m only beginning my search for a recipe for it after having enjoyed this side dish on a trip to France. My question is how best to prepare this without a food mill since I don’t have one. Is there an alternative method?

Beth

@Nita use a food processor

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