Celery Root-Potato Purée
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound celery root, peeled and sliced .5 inch thick
- 3pounds potatoes, preferably Yellow Finn or russet, peeled, in 1-inch cubes
- 4 to 6garlic cloves, peeled
- Salt
- 1cup milk or half-and-half, more if necessary
- 1stick unsalted butter (¼ pound), cut into 8 pieces, at room temperature
Nutritional analysis per serving (10 servings)
239 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 508 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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Put the celery root, potatoes and garlic cloves in a soup pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain and press through a ricer or the large holes of a food mill, then return to the pot. (If you prefer a rough-textured purée, mash with an electric beater or a hand-held potato-masher.)
- Step 2
Over medium-low heat, whisk in the milk or half-and-half until the thickness of the purée is to your liking. It shouldn’t be too stiff. Whisk in the butter and incorporate. Taste for salt and adjust. Make sure the purée is heated through. May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.
Private Notes
Comments
It's almost not fair for me to rate because I do so love celery root. I used 2% milk and maybe 1/3 a stick of butter and with about 1/2 lb celery root and 1 1/2 lbs potatoes.Served with a rack of lamb. Delicious!!!
Because no one can determine the ideal cooking time for two vegetables I would heartily recommend cooking the root vegetables separately (not a big deal) till each is perfectly cooked and drained . Proceed from that standpoint, but don’t whisk - mix one into the other with a rubber spatula. Plenty of black pepper…because these babies like the pepper. The later is just my opinion.
I totally agree with Hal's comment about differing cooking times between potatoes and celery root. I even go so far as to steam my celery root and potatoes rather than boil them, although the difference is only slightly better than boiling. (See NYT Times recipe for perfect Thanksgiving mashed potatoes by Genevieve Ko 11/21/21.) Either way the key is to optimize size each vegetable's cooking times. If you choose to boil them together, I would suggest decreasing the size of the celery root chunks
I have seen several suggestions about cooking the celery root and potatoes separately. I think the recipe adjusts for different cooking times by having us cut the celery root into smaller cubes. This worked well for me.
I had always seen people peel celery root with a knife, so I was surprised to find that a regular peeler could easily cut through the skin. Don't do that. It looked fine, but the outermost layer of the root stuck in my food mill, clogged the whole thing, and created a huge mess as I tried to salvage it. Look up how to handle celery root if this is what you want to make first with it.
Mine came out a bit thinner than expected (judging by the photo as well), even before the addition of cream and butter. No matter, it was still delicious and well loved! I added a good amount of kosher salt and white pepper at the end and served with ribeye. Might lean into the consistency and use the leftovers as a base for soup.
Advertisement