All Recipes/ Everyday Meals/ Latest Posts/ Vegetarian

Creamy Celeriac Puree (Dairy-Free, Vegan)

August 30, 2023 (Last Updated: January 30, 2024)
celeriac puree on a plate

This celeriac puree offers a creamy and sophisticated alternative to traditional mashed potatoes.

Not only is it easy to prepare, but it’s also a nutritious, low-carb option. Moreover, this recipe is dairy-free and vegan, making it an excellent choice for various dietary preferences.

What is celeriac?

Celeriac, also known as celery root, is a robust and earthy-flavored root vegetable that is a part of the celery family. Unlike the common celery, celeriac is cultivated primarily for its large bulbous root rather than its stalks.

Its textured, rough exterior, often compared to the moon’s surface, hides a creamy white flesh that can be eaten both raw and cooked.

When it comes to nutrition, celeriac is a powerhouse. It’s low in calories but rich in dietary fiber, vitamin C, vitamin K, and several essential minerals such as potassium, phosphorus, and magnesium.

Additionally, celeriac contains beneficial antioxidants and is a great addition to diets aiming for a heart-healthy and low-calorie intake. Its subtle celery-like flavor with hints of parsley makes it a versatile ingredient for a myriad of dishes, from creamy purees to crunchy salads.

Whole raw celeriac root

Where to buy celery root

You will find celery root in most grocery stores, especially during the colder months when celeriac is in season.

raw celeriac sectioned in half
Raw Celeriac

How to eat celeriac

Celeriac, with its distinct flavor, excels in both its cooked and raw forms.

In Soups: In my Romanian upbringing, celeriac was a staple, always present in our refrigerator. It was traditionally incorporated into various soups, finely diced alongside carrots, parsnips, and parsley root.

As a Slaw: In my second book – Everyday Low-Lectin Cookbook – I shared a cherished salad from my childhood. This delightful slaw combines grated celeriac with carrot and apple, all tossed in a mayonnaise dressing and robustly seasoned with black pepper.

A slaw that combines grated celeriac with carrot and apple

A Healthier Alternative to Mashed Potatoes: Celeriac can be pureed solo, as highlighted in this recipe, or combined with other root vegetables. For a rich and wholesome side, try our Mashed Cauliflower with Celeriac and Parsnip or our Root Vegetable and Cauliflower Puree.

Creamy Soups: I love making Cream of Celeriac, Parsnip, and Cauliflower Soup and Creamy Celeriac Soup with Parmigiano Reggiano.

Celeriac Steaks: For a hearty veggie main, make celeriac steaks. Start by peeling and slicing the celeriac. Brush each slice with extra virgin olive oil on both sides and generously season with salt and pepper. Bake until they turn golden brown and are fork tender.

Burger Buns: While it may sound unconventional, using celeriac steaks as a base for homemade burgers is a game-changer. Their texture and distinctive flavor perfectly complement the burger.

Celeriac Puree
Celeriac Puree

Ingredients you need to make celery root puree

  • 1 large celeriac (celery root)
  • Enough water for boiling
  • 1/2 teaspoon salt (for boiling)
  • 1 tablespoon apple cider vinegar
  • 1 sprig fresh thyme, plus extra for garnishing
  • 1-2 bay leaves
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional seasoning: smoked sea salt
  • Optional: 1 garlic clove (for a garlicky flavor). Alternatively, roasted garlic can be added during mashing.
cubed celeriac with fresh thyme and bay leaves on a platter
Cubed Celeriac

How to make celeriac puree

Preparation of Celeriac: Begin by peeling the celeriac. Rinse it well and then cut it into medium-sized cubes.

Boiling: In a large pot, place the celeriac cubes and cover them with cold water. Add in the salt, apple cider vinegar, thyme, and bay leaves. If using fresh garlic for flavor, add it now. Bring the mixture to a boil. Continue boiling until the celeriac becomes fork-tender, which should take approximately 12-15 minutes.

Mashing: Once boiled, drain the water from the pot and remove the thyme sprig and bay leaves. With a blender, immersion blender, or food processor, puree the celeriac until it starts to become smooth. Drizzle in the extra virgin olive oil and season with salt and pepper. Continue to blend until you achieve a creamy consistency. If you’re including roasted garlic, add them now and blend until well combined.

Taste Test: Give your puree a taste and adjust the seasonings as needed.

Serving: Transfer the puree to a serving dish. Garnish with fresh thyme sprigs and, if desired, a pinch of smoked sea salt.

Boiled celeriac cubes in slotted spoon
Immersion blender mashing boiled celeriac cubes

Mashed celeriac puree

How does celeriac puree taste like?

Celeriac is quite strongly flavored: a blend of celery and parsley with earthy undertones. It has a nutty, slightly sweet profile with a hint of woodiness.

When cooked, its flavor mellows and becomes even more subtly earthy and creamy. Celeriac puree is more fragrant than mashed potatoes; a small amount goes a long way.

How to serve celeriac puree

Celeriac or celery root puree is an excellent low-carb and nutritious side dish. It pairs beautifully with a variety of proteins: from chicken and beef to pork and fish.

For a vegetarian or vegan meal, pair it with a vegetable stir fry or a medley of roasted or grilled vegetables, or with our Vegan, Creamy Mushroom Sauce.

Think of it as a sophisticated version of mashed potatoes — wherever you’d typically plate the latter, celeriac puree can step in, adding a delightful twist with its unique flavor profile.

Celeriac puree with stir-fry beef and vegetables
Celeriac Puree with Stir-Fried Beef and Vegetables

If you are curious to learn more about celeriac and other ways to use it, be sure to read our article What is celeriac.

Enjoy!

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Creamy Celeriac Puree

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
Loading...
By Claudia Curici, Health Coach Serves: 4
Cooking Time: 15 minutes

This celeriac puree offers a creamy and sophisticated alternative to traditional mashed potatoes. Not only is it easy to prepare, but it's also a nutritious, low-carb option. Moreover, this recipe is both dairy-free and vegan, making it a great choice for various dietary preferences.

Ingredients

  • 1 large celeriac (celery root)
  • Enough water for boiling
  • 1/2 teaspoon salt (for boiling)
  • 1 tablespoon apple cider vinegar
  • 1 sprig fresh thyme, plus extra for garnishing
  • 1-2 bay leaves
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional seasoning: smoked sea salt
  • Optional: 1 garlic clove (for a garlicky flavor). Alternatively, roasted garlic can be added during mashing.

Instructions

1

Preparation of Celeriac: Begin by peeling the celeriac. Rinse it well and then cut it into medium-sized cubes.

2

Boiling: In a large pot, place the celeriac cubes and cover them with cold water. Add in the salt, apple cider vinegar, thyme, and bay leaves. If using fresh garlic for flavor, add it now. Bring the mixture to a boil. Continue boiling until the celeriac becomes fork-tender, which should take approximately 12-15 minutes.

3

Mashing: Once boiled, drain the water from the pot and remove the thyme sprig and bay leaves. With a blender, immersion blender, or food processor, puree the celeriac until it starts to become smooth. Drizzle in the extra virgin olive oil and season with salt and pepper. Continue to blend until you achieve a creamy consistency. If you're including roasted garlic or the dairy add them now and blend again until well combined.

4

Taste Test: Give your puree a taste and adjust the seasonings as needed.

5

Serving: Transfer the puree to a serving dish. Garnish with fresh thyme sprigs and, if desired, a pinch of smoked sea salt.

Gundry MD Ambassador Shop

Stock a gut-healthy pantry

2 Comments

  • Reply
    Julia
    October 21, 2023 at 12:55 pm

    Hi Claudia,
    I’ve been waiting for the celery root to get to our stores to try this recipe. Finally they are here. This is my new favorite mashed potato substitute! I love celery and the celeriac is really wonderful. I’ve made extra to pull from the freezer. Great recipe!

    • Reply
      Claudia
      October 22, 2023 at 11:22 am

      Hi Julia! Thank you so much <3. I'm glad you love this recipe. It's one of our favorites too. I also love to bake celeriac steaks and evan eat it raw, in a salad, with carrots and apples. I hope I'll get to post more recipes with celeriac. xx -Claudia

    Leave a Reply