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1 Comment Making your own celeriac puree is not only delicious, but also very easy. You can then use the puree to replace traditional mashed potatoes in almost any dish, or combine the celeriac mash with potatoes for a totally different flavor.
Making celeriac puree
Celeriac is typically a winter vegetable that is used mainly in soups. And with good reason, because it is delicious in a soup (Dutch pea soup!) or stew. But you can do so much more with it! And one of my favorite celeriac recipes is this celeriac puree. It’s a great side dish or can be made into part of a casserole real easy too.
I realized I didn’t have a good recipe for it online, so this week I got to work on it as I had bought a huge celeriac. I actually think a celeriac is quite pretty, even though it is considered an ugly vegetable. But it’s all in the eye of the beholder right?
Delicious flavor
The flavor of this root vegetable is quite distinct and earthy. It cannot be compared to ordinary mashed potatoes. Regular potato is – comparatively speaking – a bit more neutral. But celeriac goes very well with many other winter vegetables. Think kale, Brussels sprouts or mushrooms to name just a few.
Vary with puree
If you want something different from the usual mashed potatoes, you can either make a puree of celeriac or mix it with potatoes (I usually stick to a 50/50 ratio) or with parsnips or pumpkin. It is delicious in a casserole like this sauerkraut casserole, but it also goes well in a mash like this carrot mash. You can also easily combine it with – for instance – slow cooker red cabbage.
Making the puree
You don’t need much to make the celery root puree. Celeriac, of course, plus butter and milk. You can replace the butter with a vegetable one if you like, and the same goes for the milk.
Clean the celery and cut it into cubes. Place in a pan with water and cook for about 30 minutes or until a fork can be easily inserted. Drain the celeriac and leave to steam on a low heat for a while. Watch carefully as it burns quickly! This will ensure that the celeriac doesn’t become too watery when you purée it.
Celeriac purée
There are several ways to mash the celeriac. You can mash it with a potato masher. You will still get a few chunky bits here and there but I love that. If you want a really smooth puree, you can mash it with a hand blender or a food processor until it is nice and smooth.
After boiling and steaming the celeriac cubes, I immediately add the butter and milk. Then I start mashing. This way the butter and milk are incorporated right away. Finally, I season the mash with salt and pepper.
Celeriac puree
Ingredients
- 500 g celeriac cleaned and cut into cubes
- 50 g butter unsalted, or vegetable alternative
- 50 ml milk
- Salt and pepper to taste
Equipment
- Potato masher or stick blender
Titel
- Put a saucepan with water and the celeriac cubes on the heat and bring to the boil. Leave the celeriac to cook for about 30 minutes, or until a fork can be easily inserted into the cubes.
- Drain the celeriac and return to the pan. Reduce the heat to low and allow the excess water to evaporate, shaking occasionally.
- Add the butter and milk to the pan and mash the celeriac until creamy. Use more butter and/or milk if necessary. Season to taste with salt and pepper.
Notes
- You can mash the celeriac either with a stick blender, potato masher or – if you don’t have those – with a fork. The result will be different depending on which tool you use.
- You can store the celeriac puree in an airtight container for 1-2 days in the fridge. You can freeze it for 3 months.
- Mixing the celeriac 50/50 with potatoes is also delicious
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
The perfect replacement for potato puree if you ask me!