Culinary Institute of America Recipe
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Celeriac and Potato Purée

Celeriac, also known as celery root, is less starchy than other root vegetables. It lightens up this purée without sacrificing flavor. Watch our video on how to work with celeriac.

The following recipes are from the CIA's Healthy Cooking at Home (Houghton Mifflin Harcourt, 2010), available for purchase at bookstores nationwide or online.

CIA's Celeriac and Potato Puree recipe



Makes 6 Servings

  • 2 2/3 cups large-dice all-purpose potato (peeled)
  • 1 2/3 cups diced celeriac
  • 1/4 cup nonfat milk
  • 2 tbsp heavy cream
  • 2 tbsp unsalted butter
  • 2 roasted garlic cloves, mashed
  • 1/2 tsp kosher salt


  1. Preheat the oven to warm.
  2. Bring two pots of water to a simmer. Add the potato and celeriac separately to each and boil until both are fork-tender, 10 to 12 minutes. Drain, and place the potatoes and celeriac on a baking sheet. Warm in the oven to steam dry, about 5 minutes.
  3. Bring the milk, cream and butter to a simmer in a small saucepan over low heat. Keep warm over very low heat.
  4. Puree the hot potatoes and celeriac with a ricer or in a food mill. Place in a bowl and stir in the roasted garlic.
  5. Whip the hot milk mixture into the potato mixture. Season with the salt. Serve at once.

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