Celery Root Puree

Looks like mashed potatoes. Tastes like...not mashed potatoes.

Recently our friend Gina made some pretty ridiculous ginger soy glazed short ribs and we were invited over to partake. Always the consummate guests we decided to whip up a side dish for her efforts but needed something fancier than your typical taters. Enter the celery root, a knobby ugly little subterranean veggie with a pleasant taste and personality to boot.

Equipment Needed: 3 QT Pot, Chef’s Knife, Vegetable Peeler, Cutting Board, Potato Masher (OR) Immersion Blender (OR) Food Processor

Serving Suggestion: Family Style

Servings: 4

Suggested Wine Pairing: This is a relatively neutral side so pick a beverage that fits your main protein (e.g., reds for dark meat, whites for lighter)

Suggested Beer Pairing: Same deal, dark for dark, light for light (or you can do whatever floats your boat, we won’t stop you)


  • 2 lbs celery root ($1.99/lb)
  • 1 medium Yukon gold potato ($1.49/lb)
  • 3/4 C chicken stock, divided ($3.19/QT)
  • 1/4 C skim milk ($1.19/QT)
  • 1 TBSP butter ($4.99/lb)
  • Salt
  • Pepper


  • Wash and peel the potato and celery root. Cut everything into 2 inch cubes to help them cook faster.

If you're patient you can use your veggie peeler but be prepared for a bumpy ride.

  • Put the chunks in your pot, cover them with water and add about 1/2 C of chicken stock and a healthy pinch of salt to start the flavor train out of the station.
  • Put the lid on your pot and place it on high heat. Cook those babies until you can easily slide a fork into them (about 20).
  • Drain the liquid when they’re done. If you’re using a food processor, transfer the chunks there now. If you’re mashing or using a stick blender, leave ’em where they lay. Add a quick splash of chicken stock and milk along with the butter and a pinch of salt and pepper. Mash or blend until smooth and add more liquid if things are still a little chunky.

You can use vegetable stock to keep it vegetarian but tend to like a little eau de poulet.

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