Celery Root and Potato Puree
Prep time
Cook time
Total time
Recipe type: Sides
Serves: 4
  • 1½ lbs celery root
  • 1½ lbs potatoes
  • 3 garlic cloves
  • 2 dry leaves
  • 1½ cups milk
  • 1½ cups water
  • salt, pepper
  • 2-4 Tablespoons butter, optional
  • Fresh herbs, to garnish, optional
  1. Peel the celery root by cutting off the outer skin with a knife. Cut the celery root into small pieces.
  2. Peel the potatoes and cut them into small pieces as well. The potatoes should be slightly larger pieces than the celery root.
  3. Place the celery root and potatoes into a medium pot. Add the bay leaf and the garlic clove. Pour in the milk and water. Season with salt and pepper. Cover the pot with a lid, bring to a boil, reduce to a simmer and cook for 15-20 minutes, until the vegetables are tender and can be pierced with a fork.
  4. Drain off the liquid, but set aside some of the liquid.
  5. Discard the bay leaf and the garlic cloves.
  6. Place the cooked celery root and potatoes into a food processor and pulse a few times to combine.
  7. Pour in some of the reserved cooking liquid, adding as much as you like to have the consistency of puree that you're looking for. Add more or less, according to your preference.
  8. Season with salt and pepper, if it needs it. You can also add a pat of butter, it's up to you. Garnish with fresh herbs.
Normally, I would NEVER pulse potatoes in the food processor. That is a big NO-NO, since the potatoes have a lot of starch and become gluey and gross in the food processor. However, for this recipe, we are using half celery root and half potatoes, so the potatoes do not get a chance to get gluey. The celery root really does need to go through the food processor to become a puree and if you use the potato masher, you will have lots of lumps of celery root, since it doesn't break down and become as soft as the potatoes do.
Recipe by Olga's Flavor Factory at https://www.olgasflavorfactory.com/recipes/ontheside/side-dishes/celery-root-and-potato-puree/