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Celery Root and Potato Puree

  • prep: 15 mins
    total time: 40 mins
  • servings: 6
Photography: Romulo Yanes




  • 1 3/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 1 large celery root (about 1 3/4 pounds), peeled and cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1 cup whole milk
  • 6 tablespoons (3/4 stick) cold unsalted butter

Cook's Note

Try This: Thin the puree with some warm milk or low-sodium broth for a silky, satisfying soup.


  1. Step 1

    In a large pot, bring potatoes and celery root to a boil in salted water. Reduce to a rapid simmer and cook until vegetables are tender when pierced with a knife, about 15 minutes; drain and transfer vegetables to a food processor. Add milk and butter. Puree until smooth, scraping down side as needed. Season with salt and pepper and transfer to a serving dish. Serve warm.

Everyday Food, December 2011