Food & Cooking Recipes Quick & Easy Recipes Celery Root Puree 4.5 (4) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 24, 2021 Rate PRINT Share Close Prep Time: 10 mins Total Time: 30 mins Servings: 2 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. Cook Mode (Keep screen awake) Ingredients 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 ½ cups low-fat (1 percent) milk Coarse salt and ground pepper 1 tablespoon butter Directions 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). 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 Notes Before cooking, trim top and bottom, then use a vegetable peeler to remove the skin. Originally appeared: Everyday Food, January/February 2007 Rate It PRINT