Celery Root Puree (Mock Mashed Potatoes)

Celery Root Puree

Seriously stop the presses.  We have all been living a potato paradise lie.  Celery root is delicious.  It is literally the bulbous root of the celery stock. It can be hard to find so ask your grocery.  The result is a beautiful marriage of creamy potato and the bright flavor of celery.  I can’t wait to try it in roasts as well!




  • 1 clove garlic, smashed
  • 1 sprig fresh sage
  • 1 sprig fresh thyme
  • 1 Tablespoon chopped garlic
  • 1 Tablespoon of chopped parsley
  • 1 1/2 pounds peeled celery root (about 2 medium) cut into 1-inch pieces
  • 4 cups milk (goat or almond if dairy free)
  • 4 Tablespoons unsalted butter substitute
  • Coarse salt and freshly ground black pepper


  1. Place celery root, garlic, thyme and sage in a medium saucepan.  Add enough milk to cover. Bring to a simmer over medium heat for 20 to 30 minutes. Celery root will be tender like potatoes when done.  Strain, reserving 1/2 cup of the milk.

  2. Add the root in small batches, butter and reserved milk to a blender and pulse until smooth.  Add salt and pepper to taste, top with chopped parsley.

    3. For a more whipped potato consistency, mix with an immersion blender or in a stand mixer.

 Yields: 6 servings
Level: Easy


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