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Under 30 Minutes

Celery Root and Potato Puree

  • Prep:
  • Total Time:
  • Servings: 4
Celery Root and Potato Puree

Source: Martha Stewart Living, March 2007


  • 1 medium celery root (also called celeriac; about 14 ounces), peeled and cut into 1/2-inch dice
  • 1 fresh thyme sprig, plus more for garnish
  • 1 garlic clove, crushed
  • Coarse salt and freshly ground pepper
  • 1 small russet potato (about 9 ounces), peeled and cut into 1/2-inch dice
  • 1/4 cup whole milk
  • 2 tablespoons unsalted butter, plus more for serving


  1. Put celery root, thyme sprig, and garlic into a small saucepan. Cover with cold water by 1 inch. Bring to a boil. Reduce heat; add 2 teaspoons salt and the potato. Simmer until vegetables are very soft, about 10 minutes.

  2. Drain; discard thyme sprig. Transfer vegetable mixture to a food processor. Add milk and butter, and process until just pureed. Season with salt and pepper. Garnish with thyme. Serve with a pat of butter.


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