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Ina Garten Rich Celery Root Purée

Ina Garten Rich Celery Root
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Print Recipe

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.

Ingredients

Scale
  • 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

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.

Find it online: https://inagartencooks.com/ina-garten-rich-celery-root-puree/