Celery Root Puree

The holidays are coming. And we all know what that means: Feasts! As we prepare our own menus, we are discovering delicious and healthy alternatives to incorporate with our more indulgent recipes, thus creating a nutritional balance. One of the items on our list is this Celery Root Puree adapted from Belcampo. Celery root is rich in vitamins B, C and K. It is also a good source of minerals such as phosphorus, potassium, iron, calcium and manganese.


2 lbs celery root, peeled, diced

1/4 cup butter

1/4 cup milk

1/4 cup bone broth

1 tsp kosher salt

1/4 tsp ground white pepper


Fill a large pot with water and bring to a boil.

Season heavily with salt, then add the celery root. Cook the celery root until tender.

Strain the celery root from the water and allow to dry slightly.

Transfer the celery root and butter to a food processor. Turn the food processor on, and puree the celery root.

Add the milk and bone broth gradually until you achieve a nice smooth texture. Add more bone broth and milk if it appears to be too thick. Season with pepper.