| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds celery root (2 to 3), peeled and cut into 1-inch cubes
- 4 cups whole milk
- Kosher salt
- Pinch freshly grated nutmeg
Instructions
- Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
- Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 220 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 10 g |
| Cholesterol | 24 mg |
| Sodium | 963 mg |
Reviews
This was fantastic. I used a blender to purée the celery root, to get it to puree I had to add 3/4 cup of the reserved milk mixture instead of 1/4 cup. Also, instead of nutmeg I added a mace aril to the simmering milk and celery root, which I removed before pureeing.
Excellent, wasn’t sure about it when I watched him make it but have made it myself a handful of times now and love it.
Can’t believe how good this is. Outstanding.
Always looking for tasty lower carb ideas. This purée was delicious. Both my husband and myself enjoyed it! Will be adding to the rotation in our house! Thanks
Delicious!! Our first with celery root — we loved it!
My 19 year old granddaughter and I watched Michael make this recipe and decided to try it. The celery root was easy to peel. I just sliced off the edges. Puréed in a food processor. Wasn’t surprised by the celery taste since that’s what it is. Amazing that no seasonings other than salt and nutmeg were needed. My husband, granddaughter and I all thought it was delicious and would definitely make it again.
We liked this well enough, but peeling the celery root was frustrating—may have been what was available locally, but lots of woody exterior was challenging to get done. A lot of work for an OK side, but the roast was fabulous!
I really enjoyed this easy recipe! I used low fat milk (just covered the celery root cubes) and I added a few tablespoons of butter at the end. Used a food processor to make it all smooth. I served it with my chunky applesauce over pan fried pork chops. Yummy! It satisfied my mashed potato cravings, but was light and smooth and quite tasty.
My wife and I didn’t care for this recipe. It was everything Symon said, it was silky smooth but had an overwhelming celery taste, and we normally love celery. It just was ‘nt for us.