Celeriac & Potato Puree

Prep Time
15 minutes
Cook Time
25 minutes
6 servings

Purees are wonderful as a background accompaniment or side dish, allowing the full flavor of the pureed vegetables to come through.  You can also make this with Kohlrabi instead of celeriac for a nice variation.

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  • 1 large celeriac (a.k.a. celery root), peeled, and cut into chunks
  • 4 large or 6 small potatoes, peeled and cut into chunks
  • 1-2 tablespoons butter or olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • Optional: fresh minced herbs – i.e. dill, parsley, etc.


  1. Fill a large pot with salted water.  Place over medium-high heat and bring to a rolling boil.
  2. Add celeriac and potatoes.   Bring back to a boil and simmer for about 20-25 minutes, or until celeriac is tender and easily pierced with a fork.  Remove from heat.
  3. Using a slotted spoon, remove celeriac and potatoes, transferring to the bowl of a food mill fitted with a medium blade (alternatively, you can use a food processor fitted with an “S” blade.   Process until pureed).  Rotate the food mill until all of the celeriac and potatoes are pureed.
  4. Transfer to a mixing bowl.    Add butter or olive oil and stir to dissolve and blend.
  5. Season to taste with plenty of salt and pepper and herbs if desired.Roasted Garlic Variation:  For a stronger flavor, add 2 roasted garlic cloves (peel removed) to the food mill prior to pureeing.
  • Servings : 6