Recipe courtesy of Michele Urvater

Celery Root Puree

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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4 tablespoons unsalted butter

1 onion, finely chopped

2 pound celery knob

1 medium boiling potato, peeled and diced

1/4 cup or more heavy cream or 2 tablespoons butter or more to taste

2 tablespoons chopped parsley

Salt and freshly ground pepper


  1. Melt 4 tablespoons butter in a 4 quart saucepan. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender.
  2. While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor.
  3. Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender.
  4. Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley.