Creamy Celeriac Puree (Vegan, Dairy-Free)

Creamy Celeriac Puree (Vegan, Dairy-Free)

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.

What is celeriac?

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.



- Celeriac - Water for boiling - Apple cider vinegar - Fresh thyme - Bay leaves - Extra virgin olive oil - Salt and freshly    ground pepper - Optional: garlic clove    (for a garlicky flavor)


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

Prep the celeriac


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. Bring the mixture to a boil. Continue boiling until the celeriac becomes fork-tender (takes 12-15 minutes).

Boil the cubes


Once boiled, drain the water from the pot and remove the thyme sprig and bay leaves. Puree the celeriac until it starts to become smooth. Drizzle in the extra virgin olive oil and season with salt and pepper.

Mash celeriac


Continue to blend until you achieve a creamy consistency. Give your puree a taste and adjust the seasonings as needed. Transfer the puree to a serving dish. Garnish with fresh thyme sprigs.

Season and serve

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