Ina Garten’s Rich Celery Root Purée is a luxurious, velvety dish that brings out the earthy sweetness of celery root, combined with butter, cream, and seasonings for a smooth and flavorful purée. This dish is a perfect alternative to mashed potatoes, offering a lighter yet equally comforting side for roasted meats, poultry, or seafood.

What is Ina Garten Rich Celery Root Purée?

Celery root (or celeriac) has a mild, nutty flavor with a hint of celery. When cooked and blended with cream and butter, it transforms into a silky purée with a delicate richness. Ina Garten’s version ensures a perfectly smooth texture and well-balanced flavors, making it a standout side dish.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Rich Celery Root Purée

Silky smooth texture: Light yet creamy, perfect for special occasions.
Mild, nutty flavor: A unique alternative to traditional mashed potatoes.
Simple ingredients, big flavor: Requires only a handful of ingredients.
Pairs well with everything: Complements roasted meats, seafood, and even vegetarian dishes.
Make-ahead friendly: Can be prepared in advance for easy serving.

Ingredients Needed to Make Ina Garten’s Rich Celery Root Purée

2 pounds celery root (celeriac), peeled and cubed
1 large Yukon Gold potato, peeled and cubed
1 cup heavy cream
1/2 cup whole milk
4 tablespoons unsalted butter
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/4 teaspoon nutmeg (optional, for warmth)
1 garlic clove, minced (optional, for extra depth)

Instructions to Prepare Ina Garten Rich Celery Root Purée

Step 1: Prepare the Vegetables

Peel and cube celery root and potato into 1-inch pieces for even cooking.

Step 2: Cook the Celery Root and Potato

Bring a pot of salted water to a boil.
Add celery root and potato and simmer for 20–25 minutes until fork-tender.

Step 3: Heat the Cream and Butter

In a small saucepan, warm the heavy cream, milk, and butter over low heat until melted and combined.

Step 4: Blend the Purée

Drain the vegetables well to remove excess moisture.
Blend using a food processor or immersion blender, adding the warm cream mixture gradually until smooth.

Step 5: Season and Serve

Stir in salt, pepper, and nutmeg (if using).
Serve warm, garnished with extra butter or fresh herbs if desired.

What Goes Well With Ina Garten’s Rich Celery Root Purée?

Roast chicken or turkey: A creamy complement to roasted poultry.
Grilled steak or lamb: Balances out rich, hearty meats.
Seared scallops or salmon: A delicate contrast to seafood.
Mushroom dishes: Enhances the earthy flavors of mushrooms.
Green vegetables: Pairs well with sautéed spinach, asparagus, or Brussels sprouts.

Key Tips for Making Ina Garten’s Rich Celery Root Purée

Peel celery root thoroughly: The outer skin is tough and fibrous.
Cook until very soft: Ensures a smooth, lump-free purée.
Drain well before blending: Prevents a watery texture.
Use warm cream and butter: This helps create an ultra-smooth consistency.
Blend in batches if needed: Overcrowding the blender can make the purée grainy.

Creative Variations of Ina Garten Rich Celery Root Purée

Truffle-infused: Drizzle with truffle oil for a gourmet touch.
Garlic-roasted version: Roast garlic and blend it into the purée.
Herb-infused: Add thyme, rosemary, or chives for added depth.
Cheesy upgrade: Mix in Parmesan or Gruyère for extra richness.
Spicy twist: Sprinkle with a pinch of cayenne for mild heat.

Storage Guidelines for Ina Garten Rich Celery Root Purée

Refrigerate leftovers: Store in an airtight container for up to 3 days.
Freeze for later: Keeps well in the freezer for up to 1 month.
Reheat gently: Warm on the stovetop over low heat, adding a little cream if needed.

FAQs

How do I make celery root purée extra smooth?

For an ultra-smooth texture, blend the purée using a high-powered food processor or immersion blender, and ensure the celery root and potatoes are fully cooked and drained well before blending.

Can I make celery root purée ahead of time?

Yes, celery root purée can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of cream if needed.

What can I substitute for heavy cream in celery root purée?

You can use whole milk, half-and-half, or unsweetened almond milk as lighter alternatives to heavy cream. Adding a bit of butter helps maintain the rich texture.

How do I keep celery root purée from getting watery?

Drain the cooked celery root and potatoes well before blending, and avoid adding too much liquid at once. Start with less and add more as needed to achieve the desired consistency.

Wrapping Up

Ina Garten’s Rich Celery Root Purée is an elegant, creamy, and flavorful alternative to mashed potatoes. With its velvety texture and mild nuttiness, this dish elevates any meal effortlessly. Whether for a holiday feast or weeknight dinner, it’s a must-try side dish that adds a touch of sophistication to the table!