Celeriac Puree

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I love celery root and this was a different take on the way I have been making it. I served it with salmon confit and crispy fennel chips. It was fantastic. Very easy to make and lots of flavor. I picked this recipe to go with all the lovely tastes of a sauvignon blanc.

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Made this a couple times and if it wasn't already obvious, this really NEEDS some good quality celeriac/celery root to be good. Otherwise, it ends up pretty mushy and flavorless. Get the good stuff, and this will be a weekly staple.

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My new favorite vegetable! A great healthy alternative to mashed potatoes. Have tried with a small potato added as well, wonderful both ways.

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It was just OK. A unique take on the mashed/whipped starch, and had decent flavor. Just a little overwhelming for what we are use to. If I ever had a celery root laying around, I might make this again, but add some potatoes and horseradish.

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We have this instead of mashed potatoes on occasion but found the celery taste a little strong. We add a peeled, diced potato at the 10min mark of boiling and it ends up a little milder but still very good.

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This is one of the best vegetable dishes I've ever eaten. If you want to make something different, this is it. Great texture, somewhat smooth with some chunks. Just enough dairy to make it rich, but not heavy. Once you try it, you'll make it again and again! If you don't like the flavor or celery, you won't like this.

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This is the first Alton Brown recipe that has not been to my liking. Dozens of others are great. My main complaint is the texture. Maybe it was my error.