Creamy, garlicky, and so tasty, this celeriac puree (or celery root puree) is an easy root vegetable side that’s perfect for Sunday supper or that special occasion meal. It’s a wonderful alternative to potatoes when you’re craving something different!

Celeriac puree in a dish topped with chives and butter.

Remember when I shared that yummy celery root soup with you all?

Well, today I have another recipe for ya using this delicious underused root veggie. It’s celeriac (or celery root) puree.

If you’re looking for a veggie side that’s delicious, just as easy to prepare as mash, and super tasty, this one’s for you!

With cream, lots of garlic, and savoury celery root this one packs a punch in the flavour department.

To make a deliciously satisfying meal, celeriac puree would go awesome with oven baked cod and veggies.

I topped this veggie puree with some dabs of butter because, well, butter! You you can leave out if you wish.

Why We Love Celeriac Puree

It comes together in about 30 minutes.
It’s a great side dish, perfect for when you’re trying to mix things up.
It’s made with less than 10 ingredients (including salt and garnish).
Celeriac puree tastes amazing!

How To Prepare and Cook Celeriac

Full details on how to make this celery root puree are in the recipe card below, but here are the basics:

After you’ve cleaned, peeled and cut the celery root (or celeriac) into chunks, place the chunks into a pot of water with cloves of garlic and boil under tender.

Cubes of uncooked celeriac and garlic cloves in a pot of water.

Drain the cooked celery root chunks.

Cubes of cooked celeriac and garlic cloves in a colander.

Meanwhile, combine whipping cream (35% milk fat), milk, butter, salt and white pepper in a small saucepan or pot just to warm through and melt the butter.

Melted butter, cream and milk mixture in a small pot.

Then it’s just a matter of combining the cooked celeriac, garlic, and butter mixture. Place into a mixing bowl and, using a hand mixer, blend until combined and creamy.

Transfer the celery root puree to serving dish, garnish with more butter and chives (if you like), and serve!

Pureed celery root in a dish with a serving spoon garnished with butter and chives.

Where To Buy Celery Root

Celery root, or celeriac, can be found right along other root veggies in your grocery store or supermarket.

Does It Taste Like Mashed Potatoes?

Not at all.

Though this celeriac puree may look somewhat like mashed potatoes, it doesn’t taste like them.

It has a celery, turnip or parsnip kinda taste.

Because celeriac or celery root doesn’t have the same starches one would find in something like a potato, you don’t have to worry about it getting all gummy when blending with a hand mixer. It comes together beautifully!

Is Celery Root Low Carb?

For those trying to reduce carbs (or simply want an alternative to mash), celeriac is a great option!

Per 100 grams of boiled celery root, it has only 5.9 grams of carbs, making it a lower carb alternative to potatoes.

Can I Just Mash the Celery Root?

Absolutely!

Use a potato masher (or ricer) if you like instead of using a hand mixer.

If you make mashed celery root, you may have a rougher consistency.

Close-up of pureed celeriac topped with butter and chives & a spoon dunked into the puree.

More Root Vegetable Recipes

If you make this celeriac puree, please leave a comment and below!

Celeriac Puree (Celery Root Puree)

Dawn | Girl Heart Food

Creamy, garlicky, and so tasty, this celeriac puree (or celery root puree) is an easy root vegetable side that's perfect for Sunday supper or that special occasion meal. It's a wonderful alternative to potatoes when you're craving something different!

Print Recipe Save Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Servings 8 servings

Ingredients

8 cups celeriac or celery root, about 3 pounds and 12 ounces before peeling and about 2 pounds and 10 ounces after peeling
5 cloves garlic, peeled and left whole
½ cup whipping cream (35% milk fat), or heavy cream
½ cup whole milk
3 tablespoons unsalted butter, plus more to taste for optional garnish
1.25 teaspoons salt, or to taste
¼ teaspoon white pepper
Chopped fresh chives, garnish to taste (optional)

Instructions

Clean and peel celeriac root and cut into chunks.
Place celeriac root chunks into a large pot of water with garlic cloves (there should be an inch or two of water above the celeriac, basically ensuring that it is fully submerged and covered by the water). Bring to a boil, cover with lid ajar and cook for 20 minutes or until celeriac is tender. Drain.
Note: As you are cooking the celeriac, reduce the heat, if necessary, while still maintaining a boil.
Meanwhile, combine whipping cream, milk, butter, salt and white pepper in a small saucepan or pot over medium-low heat until warmed through (to melt the butter and remove the chill from the dairy so it doesn't cool down your celeriac when added).
Place cooked celeriac root into a large mixing bowl, along with cream mixture. Use a hand mixer to combine everything until nice and creamy (alternatively, if you just want to rice and/or mash, that's okay too).
Note: If your quantity of celeriac root is less that what was used here, you may want to use a little less of the cream/milk mixture.
Transfer the puree to a serving dish and top with more melted butter and chives, if desired. Serve and enjoy!

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword alternative to potatoes, root vegetable recipe, vegetable side

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!