Pureed Potatoes with Celery Root

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Celery root, sometimes called celeriac, is about the size of a softball, gnarled and ugly. It has an intense but mellow celery flavor. Puree it with potatoes; it’s a haunting combination.


  • 1½ to 1¾ pounds whole celery root, peeled, washed, quartered, and sliced thin
  • 1 bay leaf
  • 1 garlic clove
  • ½ teaspoon salt
  • 1 pound all-purpose potatoes, peeled, quartered, and sliced thin
  • Freshly grated nutmeg
  • 1 tablespoon extra virgin olive oil (optional)


    • In a large saucepan combine the celery root, bay leaf, and garlic, add enough water to cover the celery root by 2 inches, and add salt. Bring to a boil, reduce heat, cover, and simmer over medium heat until the celery root is almost tender, about 15 minutes.
    • Add the potatoes. Cover and cook until potatoes and celery root are very tender, 15 to 20 minutes. Drain vegetables, reserving about 1 cup of the cooking water. Remove and discard the bay leaf.
    • Pass the vegetables through a food mill. Add small amounts of the reserved cooking water as needed to keep vegetables moist. Add grated nutmeg to taste. Stir the pureed vegetables and add more cooking water for desired consistency. Drizzle the olive oil over the surface, if using.