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Under 30 Minutes

Celery Root Puree

Don't be put off by a celery root's appearance; this vegetable, also called celeriac, will win you over with its creamy texture and mild celery flavor. Before cooking, trim top and bottom, then use a vegetable peeler to remove the skin.

  • Prep:
  • Total Time:
  • Servings: 2
Celery Root Puree

Source: Everyday Food, January 2007


  • 1 to 2 celery roots (about 3/4 pound total), peeled and cut into small chunks
  • 1 tablespoon white rice
  • 1 garlic clove, peeled and smashed
  • 1 1/2 cups low-fat (1 percent) milk
  • Coarse salt and ground pepper
  • 1 tablespoon butter


  1. Place celery roots, rice, garlic, and milk in a medium saucepan; season with salt and pepper. Bring to a boil, reduce heat to low, and cook until roots are tender, 15 to 20 minutes (milk may look curdled).

  2. Pour contents of pan into a food processor; add butter, and process until smooth. Season with salt and pepper. Serve immediately with Lamb Chops with Mint Sauce and Mushrooms.

Cook's Note

Cover surface with plastic wrap, and refrigerate up to 1 day. To serve, remove plastic, and reheat in microwave or in a heatproof bowl set over a saucepan of simmering water. If necessary, add milk to thin.


Reviews (1)

  • new_berries 15 Feb, 2013

    I made this last night for our Valentine's dinner. I was looking for a healthier (low carb) alternative to potatoes or pasta. It was FABULOUS! It was rich and creamy...would never have guessed it only had 1 tablespoon of butter. I am not sure what role the rice plays...I am tempted to try it without although it only adds about 10 grams of carbs to the total recipe. I will definitely make this again!

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