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Celery Root Puree

Celery Root Puree

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 to 6

Celery root was born in the Renaissance, when experimenting gardeners figured out that the little root of wild celery could be encouraged to grow into a large, knobby vegetable with a flavor reminiscent of a mild turnip. Nowadays, in the cool-weather months, French markets are stocked with huge piles of celery roots. Chefs and home cooks alike might add them to a pot-au-feu or use them for making celery root rémoulade or a creamy, earthy puree. For an elegant touch, drizzle a few drops of truffle oil over the puree just before serving.


  • 1 large celery root, about 2 lb.,
     peeled and cut into 1⁄2-inch dice
  • 1 large russet potato, about 6 oz.,
     peeled and cut into 1⁄2-inch dice
  • About 3 cups chicken stock or water
  • 4 Tbs. (1⁄2 stick) unsalted butter
  • 6 Tbs. heavy cream
  • Salt and freshly ground pepper, to taste
  • 1 to 2 Tbs. chopped fresh chives
  • Truffle oil for drizzling (optional)


In a saucepan over high heat, combine the celery root and potato with stock to cover by 1 to 2 inches. Cover and bring to a boil over high heat, then reduce the heat to medium-high and cook at a rolling boil until the vegetables are tender, 10 to 15 minutes, adding more stock if needed to keep the vegetables immersed. Drain the vegetables, reserving the stock for soup or a sauce, if desired. Pass the vegetables through a ricer or a food mill fitted with the fine disk.

Return the puree to the pan, place over very low heat and add the butter, beating it into the hot vegetables with a wooden spoon. Add the cream and stir to combine. Season with salt and pepper.

Transfer the puree to a serving dish, sprinkle with the chives and drizzle with truffle oil. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Foods of the World Series, Paris, by Marlena Spieler (Oxmoor House, 2004).