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Celery Root and Potato Puree

  • Prep:
  • Total Time:
  • Servings: 6
Celery Root and Potato Puree

Photography: Romulo Yanes

Source: Everyday Food, December 2011


  • 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


  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.

Cook's Note

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

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