Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Celery Root and Yukon Potato Puree Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Prep Time: 15 mins Total Time: 40 mins Servings: 6 Celery root (also called celeriac) adds a mild earthy flavor to this creamy side dish. Thin the puree with some warm milk or low-sodium broth for a silky, satisfying soup. Ingredients 1 ¾ pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces 1 large celery root (about 1 ¾ pounds), peeled and cut into 1-inch pieces Coarse salt and ground pepper 1 cup whole milk 6 tablespoons (¾ stick) cold unsalted butter Directions 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. Rate it Print