Ina Garten Rich Celery Root Puree Recipe

This Ina Garten Rich Celery Root Puree Recipe is creamy and comforting, which includes celery root and Yukon Gold potatoes. It’s the ultimate comfort food recipe, ready in just 35 minutes.

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Ina Garten Rich Celery Root Puree Recipe Ingredients

• 2 pounds celery root (celeriac), peeled and cubed
• 1 large Yukon Gold potato, peeled and cubed
• 1 cup heavy cream
• 1/2 cup whole milk
• 4 tablespoons unsalted butter
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 1 garlic clove, minced (optional)

How To Make Ina Garten Rich Celery Root Puree Recipe

1. Prep the vegetables: Peel and cut the celery root and potato into 1-inch cubes for even cooking.
2. Cook until tender: Bring a large pot of salted water to a boil. Add the cubed vegetables and simmer for 20–25 minutes until fork-tender.
3. Warm the dairy: In a small saucepan over low heat, combine the heavy cream, milk, and butter. Warm until melted and smooth.
4. Purée the vegetables: Drain the cooked vegetables well. Use a food processor or immersion blender to blend them, slowly adding the warm cream mixture until silky smooth.
5. Season and serve: Stir in salt, pepper, and optional nutmeg and garlic. Serve hot, garnished with extra butter or chopped herbs.

Recipe Tips

• Can I make this ahead? Yes, reheat gently with a splash of milk or cream to restore texture.
• What’s the best way to peel celery root? Use a sharp knife to slice off the rough outer skin before cubing.
• Can I use all milk instead of cream? You can, but the texture will be lighter and less rich.
• How to avoid watery puree: Drain the vegetables thoroughly and warm the cream before blending.
• Is nutmeg essential? No, but it adds a warm depth of flavor that complements the dish.

What To Serve With Celery Root Puree

This rich side dish pairs well with:

• Roast chicken or turkey
• Pan-seared fish or scallops
• Braised beef or short ribs
• Pork tenderloin or chops
• Roasted winter vegetables

How To Store Celery Root Puree

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze in a sealed container for up to 2 months. Thaw and reheat slowly.
Reheat: Warm gently on the stove or in the microwave, adding cream or butter to refresh texture.

Celery Root Puree Nutrition Facts

• Calories: 250kcal
• Carbohydrates: 20g
• Protein: 3g
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 400mg
• Fiber: 3g
• Sugar: 3g
• Calcium: 80mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I skip the potato?
Yes, but the texture may be more fibrous. The potato helps smooth it out.

Can I make this dairy-free?
Use plant-based milk and butter substitutes, but expect a slightly different texture.

What does celery root taste like?
It has a mild, nutty, slightly sweet flavor—similar to a cross between celery and parsnip.

Do I need a food processor?
No, an immersion blender or potato masher can also work for a more rustic texture.

Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.

Try More Recipes:

• Ina Garten Basil Scalloped Tomatoes Recipe
• Ina Garten Cranberry Fruit Conserve Recipe
• Ina Garten Creamy Parmesan Polenta Recipe