Celery Root Puree

Among underrated vegetables, celery root ranks high for being an unassuming yet mighty culinary powerhouse. Its tender flesh and concentrated celery flavor adapts wonderfully into a smooth, creamy puree many compare to a vegan potato but with greater complexity. Read on to discover versatile celery root puree recipes suitable for holidays, date nights in, or casual family dinners.

What is Celery Root?

Celery root, also called celeriac, is a variety of celery grown specifically for its edible taproot and bulbous hypocotyl rather than its stalks. It possesses a more intense, herbaceous celery taste than common stalk celery. The entire plant contains phthalides, lending celery root its signature flavor and aroma. When pureed, these compounds shine through beautifully.

Under its knobby, hairy exterior lies a smooth, dense interior flesh with sweet, parsley-like undertones. Think of it as celery’s often overlooked cousin, offering nuttier and more savory qualities. It substitutes nicely for potatoes thanks to its starchy quality. When blended into a velvety puree, it makes a fabulous lower-carb alternative to heavier potato and cream-based sides.

Celery root preparation requires peeling away all tough skin and blemishes until revealing an ivory-hued interior. Then it can be boiled, steamed or roasted before blending into a fully smooth, creamy puree consistency. The ONLY way to present this humble root vegetable that doesn’t look like much on its own. But pureed, it takes on an elegant, sophisticated new persona.

The Benefits of Celery Root Puree Recipes

Celeriac purees present home cooks with numerous advantages in the kitchen:

• Gluten-free, vegan and paleo diet friendly
• Lower carb substitute for mashed potatoes
• Bright, fresh flavor complexity superior to plain potatoes
• Rich, creamy texture akin to dairy-based dishes
• Embraces bold seasonings and flavor pairings
• Adapts readily into various world cuisine dishes
• Nutrient-dense vitamins & minerals boost health
• Antioxidants and fiber improve digestion
• Versatile holiday dish, date-night and family meal

The creamy smooth factor celery root achieves when blended makes it incredibly versatile for mixing into all sorts of recipes beyond basic potato-esque mashes. Withstands freezing well too. Use organic produce when possible and steer clear of GMOs.

Tools Needed

To prepare perfect celery root purees at home, having these tools on hand really helps streamline the process:

• Sharp Chef’s Knife – A quality knife makes prep work MUCH easier
• Cutting Board – Protect your counters from knife damage
• Vegetable Peeler – Removes skin without waste
• Mixing Bowls – For chopped veggies pre-cooking
• Large Pot w/ Lid – Boil or steam chunks before blending
• Immersion Blender – Purees ingredients right in the pot
• Wooden Spoon – Helps mash veggies if blender unavailable
• Measuring Spoons – Precise seasoning amounts
• Measuring Cups – Ensure proper liquid ratios

Immersion blenders provide convenience for pureeing within the cooking pot already heated on the stovetop. But any blender or food processor also works wonderfully. Now let’s explore some tasty celery root puree recipes!

Simple Roasted Celery Root Puree

When you want the true essence of celery root to shine, try this easy oven-roasted purée. Roasting intensifies flavors for a sweet, nutty, caramelized result no extra fuss required.

Ingredients:

• 1 1⁄2 lbs celery root, peeled, chopped
• 2 Tbsp olive oil
• 1 tsp thyme leaves
• 1⁄4 tsp garlic powder
• 1⁄4 tsp onion powder
• 1⁄4 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Chop celery root into 1-inch chunks.
3. Toss pieces with oil and spices on a parchment-lined baking sheet.
4. Roast 35 minutes until very tender, stirring halfway.
5. Puree celery root in a blender, adding splash of milk or broth if too thick. Season with salt and pepper.
6. Serve warm in bowls topped with parsley, bacon bits, nuts or seeds.

Herb-Infused Celery Root Puree

For more flavor dimension, incorporate fresh herbs, cream and citrus into this zesty, ultra-smooth celeriac cream. Elegant enough for special occasions!

Ingredients:

• 2 lbs celery root, peeled, large diced
• 2 cups low-sodium vegetable broth
• 1⁄4 cup heavy cream (or olive oil to keep vegan)
• 1 lemon, zested + 1 Tbsp juice
• 1⁄4 cup chopped parsley
• 1⁄4 cup chopped chives
• 2 Tbsp fresh dill
• 1 garlic clove, minced
• 1⁄4 tsp red pepper flakes (optional)
• 2 Tbsp butter (or olive oil to keep vegan)
• Salt and pepper

Instructions:

1. Place vegetable broth in a saucepan and bring to a boil over high heat.
2. Add celery root chunks. Reduce heat to medium, cover and simmer 15 minutes until very fork tender. Do not drain.
3. Carefully transfer cooked celery root and hot broth to a high-speed blender. Add remaining ingredients except salt and pepper. Blend until completely smooth, about 2 minutes.
4. Return to saucepan and reheat gently over medium-low, seasoning with salt and pepper to taste. Add more broth if too thick or cream if too thin to reach your desired consistency.
5. Serve creamed celery root puree warm, garnished with extra herbs, cheese or breadcrumbs if desired. Revel in the layers of flavor!

Garlicky Celery Root and Cauliflower Puree

Take your side dish game to the next level by incorporating another brassica superstar with celeriac – cauliflower! Roasting coaxes out their natural sweetness before blending them velvety smooth for a tasty low-carb duo.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 lb celery root, peeled, chopped
• 3 Tbsp olive oil
• 4 garlic cloves, peeled
• 1 sprig rosemary
• Juice of 1 lemon
• 1⁄2 tsp chili flakes
• 1⁄2 cup vegetable broth
• 1⁄4 cup plain Greek yogurt
• 2 Tbsp butter
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Toss cauliflower, celery root, 2 Tbsp olive oil, garlic and rosemary sprig onto a parchment-lined baking sheet. Season generously with salt and pepper.
3. Roast 40 minutes, until vegetables are completely tender, stirring once halfway through.
4. Remove roasted garlic cloves and mash into a paste. Discard rosemary sprig.
5. Transfer roasted celery root and cauliflower into a high-powered blender. Add remaining ingredients including mashed garlic. Blend, scraping down sides as needed, until silky smooth.
6. Taste test for seasoning. Add more salt, pepper, lemon juice or broth to taste.
7. Serve warm garnished with extra chili flakes, parsley or Parmesan cheese.

Creamy Celery Root and White Bean Puree

The natural creaminess of celery root and cannellini beans means you need zero dairy to achieve an ultrasmooth, lush puree reminiscent of everyone’s favorite Thanksgiving side – mashed potatoes. Yet this plant-based spin offers a lighter, brighter alternative with more nutrition. Infuse it with roasted garlic, lemon and warm spices for a simple but special dish.

Ingredients:

• 1 lb celery root, peeled, chopped
• 15oz can cannellini beans, drained and rinsed
• 4 garlic cloves, peeled
• 1⁄4 cup olive oil
• Juice and zest 1 lemon
• 1 1⁄2 tsp smoked paprika
• 1 tsp thyme
• 1⁄2 tsp cinnamon
• 1⁄4 tsp nutmeg
• 1 cup vegetable broth
• Chopped Italian parsley for serving
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Toss celery root, garlic cloves and 2 Tbsp olive oil in an oven-safe dish. Season with salt and pepper. Roast 30 minutes until very tender, stirring halfway.
3. Carefully transfer roasted vegetables to a high-powered blender. Add beans, remaining oil, spices, lemon juice, zest and vegetable broth. Puree on high until completely smooth, about 2 minutes.
4. Return to a saucepan and gently reheat over medium-low if needed, adding more broth if too thick. Adjust seasoning to taste.
5. Serve warm topped with chopped parsley for color and freshness. Revel in this perfect plant-based holiday side!

Curried Celery Root and Parsnip Puree

Embrace celery root’s natural affinity for global seasonings by blending it with sweet parsnips and fragrant Indian spices. The addition of tomato and coconut milk creates a spectacularly colorful and flavorful vegetable curry puree bursting with personality from the first spoonful.

Ingredients:

• 1 lb celery root, peeled, chopped
• 3 parsnips, peeled, chopped
• 1 Tbsp coconut oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 Tbsp minced ginger
• 2 tsp curry powder
• 1 tsp garam masala
• 1 14oz can diced tomatoes
• 1 13oz can coconut milk
• Juice of 1 lime
• Chopped cilantro for serving
• Salt to taste

Instructions:

1. Heat oil in saucepan over medium heat. Sauté onion, garlic and ginger until softened, about 3 minutes.
2. Add spices and cook 30 seconds to toast curry and garam masala.
3. Add celery root, parsnips, tomatoes including juice and coconut milk. Bring to a boil then reduce to a simmer. Cook uncovered 25 minutes, until veggies are fork tender.
4. Transfer mixture to high-powered blender. Puree until fully smooth, about 2 minutes.
5. Return to saucepan and reheat gently over low. Stir in lime juice and salt to taste.
6. Serve warm CURRIED veggies topped with fresh cilantro. Absolutely delightful!

Lemon & Parsley Celery Root Sauce

For an upscale spin on potatoes au gratin, use this bright herbed celery root sauce instead and gain a tasty, lower carb side dish that steals the show. Infusing nutty browned butter with lots of lemon zest and juice keeps things ultra-fresh tasting. Parsley offers grassy contrast to the rich creaminess.

Ingredients:

• 1 1⁄2 lbs celery root, peeled, chopped
• 3 Tbsp butter
• 3 cloves garlic, minced
• 1 onion, diced
• 3 sprigs thyme
• 1 cup vegetable or chicken broth
• Juice and zested of 2 lemons
• 1⁄2 cup heavy cream
• 1⁄2 cup whole milk
• 1⁄4 cup chopped parsley
• 1⁄4 tsp red pepper flakes
• Freshly grated nutmeg
• Salt and pepper to taste

Instructions:

1. Melt butter in a skillet over medium heat. Cook until butter starts to brown then add garlic, onion and thyme sprigs. Sauté 3 minutes until softened but not browned.
2. Add celery root and broth. Bring to a boil, then cover and reduce heat to a simmer. Cook 20 minutes until very tender.
3. Remove thyme stems. Transfer celery root mixture to blender, including all liquid.
4. Add lemon zest and juice, cream, milk, parsley and red pepper flakes. Puree until completely smooth.
5. Return to skillet if necessary. Gently reheat over low, seasoning with generous grates of fresh nutmeg along with salt and pepper to taste.
6. Serve warm over any protein or pasta. Even pour over steamed vegetables like green beans, asparagus or broccoli if you want to keep things lighter.

Spicy Celery Root Puree Tacos

Who needs boring lettuce wraps when you can scoop ultra-flavorful celery root puree seasoned with smoky chipotles, lime and cilantro directly into tacos, burritos or tostadas for a very hearty, satisfying plant-based filling? Pepper in some black beans for extra nutrition and heartiness. Olé!

Ingredients:

• 1 1⁄2 lbs celery root, peeled, diced
• 1 15oz can black beans, drained and rinsed
• 1 Tbsp olive oil
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 2 chipotle peppers in adobo sauce, minced
• 2 tsp adobo sauce from can
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 cup vegetable broth
• Juice of 2 limes
• Chopped cilantro for serving
• Corn or flour tortillas
• Avocado slices for serving
• Salt to taste

Instructions:

1. Heat oil in saucepan over medium heat. Sauté garlic, jalapeño, and chipotles 1 minute until fragrant.
2. Add spices and cook 30 seconds to toast.
3. Add celery root, black beans, broth and adobo sauce from chipotles can. Bring to a boil then cover and reduce heat to a simmer. Cook 15 minutes until celery root is very tender.
4. Transfer mixture to a blender, including all liquid. Puree until completely smooth, about 2 minutes.
5. Return to saucepan and stir in lime juice plus salt to taste.
6. Serve celery root puree warm scooped into tortillas along with sliced avocado, extra cilantro and hot sauce if desired.

Whipped Celery Root Dip

Here’s a stellar spin on traditional onion dip that uses nutritious celery root as the base instead. Tangy Greek yogurt and lemon juice offer a bright contrast to the rich, velvety puree. Infuse it with fresh herbs and garlic too for an easy yet impressive appetizer everyone will devour!

Ingredients:

• 12 oz celery root, peeled, diced (About 1 1⁄2 cups)
• 2 garlic cloves
• 1⁄4 cup plain Greek yogurt
• 2 Tbsp mayonnaise
• 2 tsp lemon juice
• 1 Tbsp chopped chives
• 2 tsp minced parsley
• 1 tsp minced dill
• 1⁄4 tsp celery seeds
• Salt and pepper to taste

Instructions:

1. Place celery root cubes and garlic into a steamer basket set over a pot of boiling water. Cover and steam 15 minutes until celery root is fork tender.
2. Transfer steamed celery root and garlic to a food processor. Add remaining ingredients and puree until completely smooth, about 2 minutes.
3. Taste test dip, seasoning further to preference with salt, pepper or additional lemon juice if desired.
4. Chill dip covered at least 1 hour to allow flavors to meld.
5. Serve alongside crackers, bread, veggie crudité or potato chips!

Conclusion

Hopefully you’re feeling inspired now to embrace underrated celery root in its smooth, luscious pureed form! From basic everyday sides to globally inspired ethnics fusions flaunting big flavors to elegant seasonal centerpieces, celeriac purees present home cooks with a versatile blank canvas. Based on your mood or occasion, take these recipes as written or tweak them by adjusting any herbs, spices or mix-in ingredients to create your own signature creations. Just please do this noble bulb justice by sampling its splendid pureed potential asap!