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Celery Root and Potato Puree Recipe

Celery Root and Potato Puree

Anne Burrell

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant ChefEpisode: The Secret to Short Ribs

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 1-10 of 27

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  • on November 15, 2011

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    This was my first time cooking or eating celery root and I loved it. I substituted vegan options for myself. I also added a little of my favorite BBQ sauce to it and it was amazing.

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  • on November 13, 2011

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    Loved it! Chef Anne you ROCK! I had some reservations about the celery root but I trust Chef Anne so I gave it a try..... and she didn't let me down, it was great!

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  • on October 23, 2011

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    Very good. Didn't add all the cream and butter suggested. I made it with the short ribs and it was an excellent match.

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  • on October 14, 2011

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    Easy to make * Delicious * Unique * Adds a very delicate special something * Probably my preferred mashed potato recipe now *

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  • on July 17, 2011

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    AWESOME! Now that's what I'm talking about. Comfort food at it's best!

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  • on January 22, 2011

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    I had never used celery root before but this was a very nice variation on traditional mashed potatoes. Worth making again. Pairs nicely with the short rib recipe.

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  • on November 14, 2010

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    Very good! Added a very small dash of celery salt and everyone loved them. It was hard not to have a 2nd helping :

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  • on November 13, 2010

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    Anne, i cant wait to try this recipe!!!!! :

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  • on June 15, 2010

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    I was a bit lconcerned about the taste of the celery root but after blending them with the russet potatoes, the taste was wonderful and all you needed to add was butter, cream and salt. It had that wonderful soft texture that you find in restaurants. I made Chef Anne's braised short ribs and swiss chard with this recipe and it as a family hit!

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  • on April 04, 2010

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    I was new to celery root, found the recipe and tried it. I didn't want to add the extra fat from cream and butter because the whole idea was to lighten mashed potatoes. we used 2% milk and 1/4 stick of butter. I also only had a potato masher and I really enjoyed these!! My husband said if we had a ricer he wouldn't have known there was anything other than some seasoning in the potatos.

    The cost for the celery root was $1.89 but the light celery flavor and delecate sweetness was worth it. I am not a celery fan, but I'm being converted. I think what has made a real difference in my cooking is salting the water. We barely seasoned after we were done mashing. These were awsome and will make again (still using the 2% milk though :

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