Sandra Ina Garten Rich Celery Root Puree Recipe is a French-inspired vegetable side dish featuring celeriac and gold potatoes. This silky mash uses double cream, butter, and full-fat milk to balance the earthy, nutty flavour of the root vegetable.
If you do nothing else, drain the vegetables in a colander for at least three minutes after boiling. That’s the difference between a thick, velvety mash and a puddle of grey liquid on your plate. I learned the hard way that celeriac holds much more water than a standard potato, so it needs that extra time to steam dry before you add the dairy.
The potato is doing more work than you’d think. Without it, the celeriac can feel a bit fibrous and stringy even after a long blend. I’ve tried a few versions of this dish and this one from Ina is the one I keep going back to because the potato adds just enough starch to make the whole thing hold together. It’s my favourite way to introduce people to celeriac who think they don’t like it.
Ina Garten Rich Celery Root Puree Recipe Ingredients
- 900g (2lb) celeriac, peeled and cut into 2cm (3/4in) cubes
- 250g (9oz) Yukon Gold potato, peeled and cut into 2cm (3/4in) cubes
- 250ml (9fl oz) double cream
- 125ml (4fl oz) full-fat milk
- 60g (2oz) unsalted butter
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg (optional)
- 1 garlic clove, minced (optional)
How To Make Ina Garten Rich Celery Root Puree Recipe
- Prep the vegetables: Use a sharp knife to slice the thick, knobbly skin off the celeriac before cutting the white flesh into even cubes. Peel the potato and cut it into matching sizes so both vegetables finish cooking at the same time.
- Cook until tender: Fill a large pot with water and a generous pinch of salt then bring it to a boil on the hob. Drop in the cubed vegetables and let them simmer for 20 to 25 minutes until you can crush a piece easily against the side of the pot with a fork.
- Warm the dairy: Pour the double cream and full-fat milk into a small saucepan and add the butter. Place it over a low heat until the butter melts and the liquid is hot to the touch but not boiling.
- Purée the vegetables: Drain the vegetables well and tip them into a food processor or use an immersion blender in the pot. Switch the blade on and slowly pour in the warm cream mixture until the mash is smooth and looks like thick custard.
- Season and serve: Stir in the salt, black pepper, and the nutmeg or garlic if you chose to use them. Taste a small spoonful and add more salt if the nutty flavour of the celeriac hasn’t popped yet.
Recipe Tips
Cut the celeriac with a knife. Do not try to use a vegetable peeler on the outer skin as it’s too tough and fibrous; instead, slice off the top and bottom then work your way around the sides with a chef’s knife.
Dry the cooked vegetables thoroughly. Once you drain the pot, tip the cubes back into the hot, empty pan for sixty seconds to let any leftover water turn into steam.
Use a food processor for silkiness. While a potato masher works for a rustic texture, the high speed of a processor’s blade is what gives this dish its smooth, restaurant-style finish.
Warm the cream before mixing. Cold dairy will shock the hot starch in the vegetables and can make the texture feel greasy rather than creamy.
Adjust the liquid slowly. You might not need every drop of the cream mixture depending on how much water the celeriac absorbed, so stop pouring once it looks thick enough to hold its shape.
Add the garlic to the boil. If you want a milder garlic flavour, drop the whole clove into the boiling water with the vegetables instead of mixing it in raw at the end.
What To Serve With Celery Root Puree
This earthy mash is the natural partner for roast chicken or a thick cut of pork tenderloin. It has enough body to stand up to the dark juices of braised beef or slow-cooked short ribs.
For a lighter dinner, try it with pan-seared fish or scallops. The nutty sweetness of the celeriac also pairs well with roasted winter vegetables like honeyed carrots or charred parsnips.
How To Store Celery Root Puree
Fridge
Keep the puree in an airtight tin for up to 3 days. The surface might dry out slightly, so press a piece of greaseproof paper directly onto the top before sealing the lid.
Reheat
Warm the puree gently in a saucepan over a low heat on the hob. Stir in a splash of full-fat milk or a knob of butter once it’s hot to bring back the original shine.
Freeze
Freeze the puree in a sealed bag for up to 2 months. Thaw it completely in the fridge overnight before reheating, and be ready to give it a vigorous whisk to fix any separation.
Ina Garten Rich Celery Root Puree Recipe Nutrition Facts
Per serving (1 of 6):
- Calories: 250 kcal
- Protein: 3g
- Fat: 18g
- Carbohydrates: 20g
- Sugar: 3g
- Sodium: 400mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, you can use only celeriac, but the final texture will be thinner and more fibrous than the version with potato.
Make sure the vegetables are soft enough that they fall apart when poked, as undercooked celeriac will never blend into a smooth puree.
Yes, but the puree won’t be as thick or hold its shape on the plate as well as it does with double cream.
Ina Garten Rich Celery Root Puree Recipe
Description
A silky blend of earthy celeriac and gold potatoes enriched with double cream and unsalted butter.
Ingredients
Instructions
- Peel and cube the celeriac and potato into 2cm pieces.
- Boil the vegetables in salted water for 20 to 25 minutes until tender.
- Heat the cream, milk, and butter in a small pan until melted.
- Drain the vegetables and steam dry them in the hot pot for one minute.
- Blitz the vegetables in a processor while slowly adding the warm dairy.
- Stir in the seasonings and serve while hot.
