June 23, 2018
Celeriac Purée

Celeriac Purée

by Berkeley Wellness  

The flavor of celeriac (celery root) is difficult to describe: It’s decidedly celerylike, but also is slightly nutty, with very faint licorice undertones. Cooking celeriac in milk helps preserve its color—in fact, as you peel the celeriac, dropping it into the milk will keep it from discoloring. The small amount of rice cooked with the root makes a very light, creamy purée.


  • 2 cups low-fat (1%) milk
  • 1½ pounds celeriac (celery root), peeled, halved, and thinly sliced
  • 2 tablespoons uncooked long-grain rice
  • 3 cloves garlic, peeled and smashed
  • ½ teaspoon salt


  1. In a medium saucepan, combine the milk, celeriac, rice, garlic, and salt. Bring to a boil over medium heat.
  2. Reduce to a simmer, cover, and cook until the celeriac is very tender, about 20 minutes. (The milk will look curdled, but don’t worry, it will smooth out again once the mixture is puréed.)
  3. Strain the celeriac, garlic, and rice, reserving the cooking liquid. Add the solids to a food processor. With the processor running, gradually add the cooking liquid until the mixture is the consistency of creamy mashed potatoes. You may not need all of the cooking liquid (discard any you don’t need).
Makes 4 servings.

Nutrition per serving: 140 calories, 2g total fat (1g saturated), 3g dietary fiber, 25g carbohydrate, 7g protein, 500mg sodium.

A good source of: calcium, magnesium, potassium, riboflavin, thiamin, vitamin B12, vitamin B6, vitamin D, zinc.

Also see Celery Cooking Tips and Recipe Ideas.