Potato Celery Root Purée
A wonderful variation on Mash Potatoes, the addition of celery root gives these this Potato Celery Root Purée recipe a sweet and delicate taste of celery, not over powering the creamy Yukon potato. Celery root is the root of the celery plant. Often labeled as Celeriac, this winter vegetable might be seen in your grocery store, come to you in a CSA box or at a Farmers Market. This root vegetable is a little gnarly looking, sometimes having larger roots coming out of the bottom and sides of the large ball ‘root’. It should be a tan cream color with light green brush strokes to the outside of it.
How to Prepare Celery Root | Celeriac:
This vegetable might seem intimidating to cook, as it seems unwieldy to even prepare. Wash the celery root well, soaking if necessary to remove any and all the dirt. Start with a sharp knife (a much safer knife to use in the kitchen) and cut the top off, where the celery would be, making a flat surface. Make a similar parallel on the bottom end. Flip celeriac over, resting on this freshly cut side, making a stable working platform. Using the knife, cut the skin | roots off in a spherical motion. Cut ribbons off, rotating the bulb and repeating this cut. This should leave you with a clean softball shaped vegetable, that should then be cut into as equal size cubes as possible. Having the same size pieces will help evenly cook the root vegetable making a delicious Potato Celery Root Purée as a end result. Using a Spätzle | Spaetzle Maker will also help create a perfectly smooth purée.
This side dish goes wonderful with my Wit Braised Chicken, Chicken Braised in Dubbel with Leeks or Grand Cru Braised Lamb Shank. Potato Celery Root Purée can also be used as a topping for Lamb Shepherd’s Pie with Ale or other cottage pie recipe.
Special Equipment To Make Silky Smooth Potato Celery Root Purée:
A good trick to make amazing mash potatoes is using a Spätzle | Spaetzle Maker to push the cooked potato | celery root mixture through. The results make equal size strains of vegetable, so thin that they melt in your mouth. Plus, you’ll have a Spätzle | Spaetzle Maker to make these German dumpling like noodles.
Makes: about 4 1/2 pounds of Potato Celery Root Purée, feeding between 8 – 12 guests
| Servings | Prep Time |
| 10 guests | 5 minute |
| Cook Time |
| 30 minute |
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A variation on Mash Potatoes, the addition of celery root gives this Potato Celery Root Purée a sweet and delicate taste of celery, not over powering the creamy Yukon potato.
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- 3 pound celery root, peeled and cut into cubes
- 3 pound potatoes, Yukon Gold, peeled and cut into quarters
- 4 ounce butter, unsalted
- 1 cup milk, whole, preferably organic
- In a large dutch oven or pot over medium heat, add quartered potatoes and chopped celery root. Top off with cold water to cover the root vegetables by an inch or so, seasoning water with salt to taste. Bring to a boil and cook for 30 minutes, or the potatoes and celery root are fork tender. Drain into a colander.
- Using a potato ricer or spaetzle machine,
- press the potatoes and celery root into a bowl
- creating a fine purée. If you do not have either device, a potato masher or fork will also work, resulting in a chunkier final product. Warm the milk and butter together in small pan, until the butter melts. Add the milk/butter mixture to the potato/celery root puree and season with salt and pepper to taste.
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