Celery Root Purée

Here is a delicious alternative to mashed potatoes. The puree is silky and flavorful and is a perfect accompaniment to stews and braised meats. It also warms up well the next day.

Recently I’ve served as a side dish with:

Crispy Parmesan Roast Chicken with Lemon and Garlic Braised Short Ribs with Red Wine.

Celery Root Purée
Dorie Greenspan, Bon Appétit

  • 3 cups whole milk
  • 3 cups water
  • 1 tablespoon salt
  • 2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes
  • 1 medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes
  • 1 small onion, peeled, quartered
  1. Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
  2. Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. Do ahead Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
  3. Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.

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