New This Month

Thomas Joseph's Celery Root Puree

Celery root, also known as celeriac, tastes like a cross between celery and parsley.

  • Yield: Makes 2 cups


  • 1 large celery root (about 1 3/4 pounds), peeled and chopped into 1-inch pieces (5 cups)
  • Coarse salt and freshly ground pepper
  • 1 cup whole milk
  • 3 tablespoons unsalted butter


  1. Place celery root in a medium saucepan and cover with water. Season with salt and bring to a boil, then reduce to a rapid simmer. Cook, partially covered, until very tender and easily pierced, 15 to 25 minutes; drain.

  2. Heat milk and butter in a small saucepan until butter is melted and mixture is hot.

  3. Puree celery root and milk mixture in a blender until smooth, about 2 minutes. Strain through a sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Season with salt and pepper. (If puree is too loose, cook, stirring, over medium heat until thickened to desired consistency.)

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