Celeriac Puree
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Celeriac Puree is one of my all-time favorite side dishes – perfect for a festive meal, but just as delicious alongside fish or roast meat. In this recipe, I’ll show you how to make a potato-free celeriac mash: wonderfully creamy, full of flavor, easy to prepare, and healthy, too!
Table of contents
A good side dish is a must for any festive meal, especially when the main course comes with a rich, flavorful gravy. For me, Celeriac Purée is the perfect choice. It’s lighter than traditional mashed potatoes, feels a bit more special, and pairs beautifully with all kinds of heavier dishes.
The recipe is really quite simple: all you have to do is cut the celeriac into pieces (here you can find a short guide on how to peel and cut a celeriac properly), then cook until soft and blend it with a little cream, that’s all there is to it!
Pro Tip: To boost the flavor, I like to cook the celeriac directly in vegetable broth so it absorbs a savory depth as it softens. And here’s my other secret touch: a spoonful of whole-grain Dijon mustard. It adds just the right amount of zing and takes the purée to the next level.
Recipe Card
Celeriac puree
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Ingredients
- 1 celeriac about 1 kg / 2.2 lbs
- 2 cups vegetable broth 500 ml
- ½ cup heavy cream 120 ml
- 2 tbsp whole-grain Dijon mustard
- 1 pinch nutmeg
- Salt & pepper
Instructions
- Peel the celeriac, removing the thick and uneven skin. Cut it into large cubes.
- Place the cubes in a saucepan, pour in the vegetable stock, and add cold water if needed to just cover the celeriac. Bring to a boil, season lightly with salt, then cook for 25–30 minutes until the celeriac is very tender. Drain the celeriac, reserving some of the cooking liquid.
- Place the celeriac in a blender or a bowl (or leave it in the saucepan and use an immersion blender). Add the cream, nutmeg, salt, and pepper. Blend until smooth.
- If the puree is too thick, add a little of the reserved cooking liquid until the desired consistency is reached.
- Stir in the whole-grain Dijon mustard. Taste and adjust seasoning. Reheat gently if needed before serving and serve hot as a side dish.
Notes
Nutrition
What to Serve with Celeriac Mash?
Celeriac purée pairs especially well with fish (salmon, cod, scallops), poultry or white meats (roast chicken, pork tenderloin), and duck. It also goes beautifully with saucy dishes and roasted vegetables for a vegetarian option.
I’ve picked out a few of my recipes that I would serve this creamy celeriac puree with.
- Turkey Roulade
- Cod with Parmesan Crust and Thyme
- Fish en Papillote with Orange Marmalade
- Baked Scallops in Shells
- Chicken Thighs in the Air Fryer
FAQ – Celery puree
Celeriac usually needs about 25–30 minutes to become soft enough to blend it. The smaller you cut the pieces, the faster they cook. The best way to check is with a fork: if it slides in easily, the celeriac is done.
Yes, absolutely! You can easily replace the cream with milk, plant-based milk (e.g., oat or almond), or even a bit of stock and the cooking water. For extra creaminess, you can also add a spoonful of cream cheese, crème fraîche, or butter. This way, the celeriac purée stays light while still being wonderfully creamy.
More Festive Side Dishes for Your Holiday Menu
With large main courses with fish or meat, especially on festive occasions, the side dishes are a must for me.
They should not only look good but also taste good, because they really round off the meal. I have listed a few more side dish ideas for you here.
