Mock Mashed Potatoes Celery Root Puree

Mock Mashed Potatoes/ Celery Root Puree


  • 2-3 cups goat milk
  • 3 pounds celery root, peeled (see Tip) and cut into 1-inch cubes
  • 2 cloves of garlic
  • 2 tablespoons unsalted butter, softened
  • ½ teaspoon sea salt
  • Freshly ground pepper to taste

Tip: Peel celery root back past this fibrous ring for smooth puree.



  1. Peel the celery root as above to remove all of the fibrous peel
  2. Bring milk, smashed garlic clove and celery root to a simmer in a large saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Reserve 1 cup of the cooking liquid, then drain.
  3. Puree the celery root, butter, salt and pepper in a food processor (or blender) until smooth and the consistency of thinned mashed potatoes. Add some of the reserved cooking liquid, if necessary, for the right consistency.

Time: 30 minutes
Yield: 8 cups

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