Creamy, garlicky, velvety, and so delicious, celeriac puree (or celery root puree) is an easy root vegetable side dish perfect for Sunday dinner or a special occasion meal. It’s a low-carb root vegetable and a healthier alternative to mashed potatoes when craving something different!

Celery Root Purre- Polish Purre Z Selera

Celeriac, or celery root, may not be as familiar to everyone but in Poland, where I come from, it’s a fall and winter staple. Growing up in the old country, I remember how this humble vegetable was a key ingredient in many dishes, adding a mild celery flavor that made soups, purees, and stews taste warm and comforting. While it might look a little rough and knobby on the outside, beneath its tough skin lies a creamy white flesh that transforms into a smooth, flavorful purée when cooked properly. Celeriac puree, in particular, is one of the most satisfying ways to enjoy this root vegetable.

If you’ve never tried celeriac before, think of it as a healthier alternative to traditional mashed potatoes. It offers a lower carb option with a rich and earthy flavor. Celeriac puree is the perfect side dish for a variety of proteins like roast chicken or pork loin. It also pairs beautifully with root veggies like roasted Brussels sprouts, making it a great addition to any dinner table, especially during the colder months.

How Does The Celery Root Taste?

Celeriac has a mild, slightly nutty flavor with a subtle hint of celery. Its taste is earthy and refreshing, without the bitterness often associated with stronger root vegetables. When cooked, celeriac becomes creamy and sweet, making it perfect for purees, soups, and mashes. Its texture is smooth, and its flavor is delicate, allowing it to complement various dishes.

Why to Make Celeriac Puree

Celeriac Puree (Celery Root Puree- Puree Z Selera) is a delicious and healthy alternative to traditional mashed potatoes. Its creamy texture, mild celery flavor, and low-carb profile make it a versatile side dish that pairs beautifully with roast chicken, pork loin, or any favorite protein. Whether you’re looking for a comforting winter vegetable or want to try something new, this humble root vegetable brings rich flavor and a perfect balance of nutrition to your meal.

Ingredients For Celery Root Puree

Celery Root (Celeriac): A knobby, rough-looking root vegetable that offers a mild celery flavor with earthy undertones. Beneath its rugged skin lies creamy white flesh that becomes velvety when cooked, making it ideal for purees, soups, and mashes. Celeriac is fiber-rich and serves as a great low-carb alternative to potatoes.

Onion: A kitchen staple that adds a sweet and savory depth to dishes, onions become tender and flavorful when cooked, infusing the recipe with a rich base.

Garlic: Known for its bold, aromatic quality, garlic brings a punch of flavor to the dish. I like to cook the garlic with the celeriac because it gives a milder flavor.

Thyme: A fragrant herb with woody, earthy notes, thyme complements the celeriac’s natural flavor. Its subtle hints of lemon and mint bring freshness to the dish, balancing the rich, creamy textures.

Butter: Unsalted butter adds a rich, silky texture to the dish, helping to bind the ingredients together while lending a luxurious mouthfeel. When browned, butter can also introduce a nutty, slightly caramelized flavor to the puree.

Vegetable Broth: A light and savory liquid that is the foundation of many soups and purees. It helps soften the celery root while infusing it with additional flavors from the broth’s blend of vegetables and herbs. It also adds moisture to create the perfect consistency for a puree.

How To Make It

To make Celeriac Puree (Celery Root Puree- Puree Z Selera) you will want to pick out a nice, firm celery root bulb at the grocery store. Celeriac is usually found in the produce section, often tucked away next to the more common celery stalks. Don’t be intimidated by its rugged exterior—a vegetable peeler or a sharp paring knife will make quick work of peeling the skin, revealing the creamy white flesh underneath. Once peeled, cut the celery root into smaller pieces or celery root cubes to help with even cooking.

Next, combine diced celeriac with broth or water, and a pinch of salt in a large pot. To add extra flavor, add onion quarters and garlic for depth. I know some people add potatoes to it, but where I come from, it is a big no-no! No potatoes, just celery root! 😊 Bring everything to a boil over medium-high heat and let the mixture cook until the celeriac is fork-tender. The cooking times may vary, but generally, around 20 minutes will do.

After draining (keeping the liquid) the cooked vegetables with a slotted spoon, the fun begins—the mashing or blending. You can start transforming the cooked vegetables into a thick puree using a food processor, immersion blender, or high-speed blender. A food mill or hand mixer works wonders if you prefer a silky, smooth texture. At this point, you’ll want to add a mixture of milk and cream or even coconut milk for a dairy-free option. Heavy cream or whole milk will give the purée that luxurious texture that elevates it beyond traditional mashed potatoes. For a richer flavor, try blending in some unsalted butter or even some brown butter for a nutty depth.

If you are using a high-speed blender, you will need some liquid to help with teh blending. Use the cooking liquid you saved and see how much you need. A high-speed blender will make the puree very smooth.

Seasoning is key to balancing the mild celery flavor of the celeriac. A pinch of black pepper, some garlic clove, and a squeeze of lemon juice can add a bright, clean flavor to the puree. You can even stir in some olive oil for extra smoothness. Serve with some thyme or chives.

What makes Celeriac Puree (Celery Root Puree- Puree Z Selera) a versatile ingredient is that it is a perfect side dish. Still, it’s also an excellent substitute for higher-carb options. It’s lower in carbs, making it ideal for a low-carb or calorie diet, and it’s packed with dietary fiber, adding a nutritious element to your meal. Whether you’re pairing it with a roast chicken or serving it alongside your favorite proteins, this puree offers the perfect texture and mild flavor to enhance any meal.

Substitutions and Additions

Coconut Milk: A great dairy-free alternative to heavy cream or butter, coconut milk adds a creamy texture to dishes like celeriac puree without overpowering the flavor. It lends a subtle hint of sweetness and richness, making it ideal for those seeking a vegan or paleo option.

Heavy Cream: Heavy cream adds a velvety smoothness to the puree for a more indulgent and luxurious texture. Its high-fat content creates a richer, fuller mouthfeel, making the dish extra creamy and satisfying.

Olive Oil: A heart-healthy substitution for butter, olive oil introduces a fruity and peppery flavor to the puree. It keeps the dish light while maintaining creaminess, perfect for those who prefer a plant-based fat source. Drizzling extra virgin olive oil over the finished puree adds a fresh, aromatic finish.

Other Herbs:

Rosemary: This fragrant herb offers a piney, woodsy aroma that pairs beautifully with root vegetables. It adds depth and complexity, especially when combined with thyme.
Sage: With its slightly peppery and savory flavor, sage complements the earthy notes of celeriac and gives the dish a warm, autumnal feel. It works exceptionally well with butter and garlic.
Parsley: Fresh and vibrant, parsley adds a burst of green flavor to the puree, brightening the overall dish. It can be sprinkled on top for a fresh garnish or blended in for a subtle herbaceous note.
Tarragon: Known for its slightly licorice-like taste, tarragon adds an unexpected sweetness and depth to creamy purees. It’s perfect in combination with olive oil or butter.

How to Prepare and Cook Celery Root (Celeriac):

Peeling: Start by trimming off the top and bottom of the celery root to create a stable base. Remove the tough outer skin using a vegetable peeler or a sharp paring knife, working your way around the root until the creamy white flesh is exposed.
Cutting: Cut the celery root into smaller pieces or cubes once peeled. Depending on your recipe, you can slice it into rounds or dice it.
Cooking:
- Boiling: Place the celery root cubes in a large pot of cold water with a pinch of salt. Bring to a boil and cook over medium heat until fork-tender, about 20-25 minutes. Drain and use in purees or soups.
- Roasting: Toss celery root cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast at 400°F (200°C) for 25-30 minutes until golden brown and tender.
- Steaming: Steam the peeled and cut celery root for about 20 minutes until tender, perfect for mashing or blending into soups.

How To Serve It

Celeriac Puree (Celery Root Puree- Puree Z Selera) can be served as a versatile side dish alongside various mains. Pair it with roast chicken, pork loin, or braised beef for a comforting, hearty meal. For a lighter option, serve it under seared fish or grilled vegetables. You can also top it with fresh herbs like parsley or thyme, a drizzle of olive oil, or even brown butter for added richness. It’s a perfect base for stews or as a healthier alternative to mashed potatoes, making it ideal for both casual dinners and special occasions.

Storage and Reheating

Place celeriac puree in an airtight container and refrigerate for up to 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally. You can add milk, cream, or broth splash to restore its creamy consistency. Alternatively, reheat in the microwave in short intervals, stirring in between, until heated through.

FAQ

Where to Buy Celeriac

You can find celeriac (celery root) in most well-stocked grocery stores, usually in the produce section near other root vegetables like carrots, potatoes, or parsnips. It’s often available at farmers’ markets, especially in the fall and winter, as it’s a seasonal vegetable. If you belong to a CSA (Community Supported Agriculture) or get a CSA box, celeriac is commonly included in winter shares. For organic or specialty options, health food stores like Whole Foods or Sprouts often carry it as well.

Is Celeriac Low Carb?

Yes, celeriac is considered low-carb compared to other root vegetables. It contains fewer carbohydrates than potatoes, making it a great option for those following low-carb or keto diets. A typical serving of celeriac provides around 7-8 grams of carbohydrates per cup, which is significantly lower than the carbohydrate content in potatoes or sweet potatoes. It also offers dietary fiber, which helps with digestion and provides nutritional benefits.

Can I Just Mash Celery Root?

Yes, you can definitely mash celery root! But it will be mashed celeriac, not a puree, and the consistency will change.

For those new to celeriac, this Celeriac Puree (Celery Root Puree- Puree Z Selera) is the perfect way to introduce celery root newbies to its subtle, delicious taste. It’s the kind of winter vegetable that might just become a staple on your table. And for food bloggers or home cooks looking for inspiration, celeriac puree is a wonderful way to embrace root veggies during the colder months. Whether you’re using your CSA share or picking up celeriac bulbs at the grocery store, you’ll find that this dish is easy to prepare and makes for a perfect addition to any meal.

More Root Vegetable Recipes

Cream of Roasted Acorn Squash And Tarragon Soup

Butternut Squash Soup with a Pistachios Gremolata Twist

Easy Creamy Savory Sweet Potatoes Recipe

Creamy Polish Dill Pickle Soup (Zupa Ogorkowa)

Easy Caribbean Sweet Potato Stew (Soup)

Fall Creamy Pumpkin Soup

Polish Cabbage Potato Stew