Recipe: Celeriac Purée

Celeriac or celery root or celery knob = all the same thing. Celeriac purée is something I like to have on hands at all times, in case of emergencies. It has such a mild flavor and works well with almost anything. I like food that act like blank canvases so that I can build and pair with that flavor to make something more complex.

  • Celery root
  • Heavy cream, as needed
  • Whole milk, as needed
  • Salt

Peel and cut celery root to bite-sized pieces. Place in a saucepan and cover with heavy cream. If you don’t have enough cream, add in milk to cover.

Place on medium-high heat and bring to a simmer. Cover with a parchment paper lid and cook until tender, approximately 20 minutes.

Turn off heat, strain through a fine mesh chinois and  reserve liquid. Place celery root into a VitaMix blender and add enough liquid to blend. Add salt and taste for seasoning, adjust if necessary. Add more or less liquid to your liking for purée consistency.

Sample dishes:

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