This creamy, light-as-air celeriac puree is the perfect alternative to mashed potatoes.
First off, let the record show I have nothing against mashed potatoes. They’re a classic, they feel like home, and I love ‘em as much as the next gal. But as far as Thanksgiving is concerned, I’m a little bored with them. So this year, it’s all about the celeriac puree.
This celeriac puree is ridiculously creamy and light, and the addition of white beans pushes the fluffiness factor off the charts.
What is Celeriac
Celeriac is the root portion of celery. It’s the round bulbous bit that grows in the ground, from which the green stalks sprout. Often labeled “celery root”, celeriac can be a little off-putting with its irregular shape and knobby skin, but it is so worth incorporating into your cooking.
Celeriac is less starchy than potatoes and thus has a creamier, lighter texture. In the taste department, it’s a little earthy and a little sweet, with a mild celery flavor.
How to Prep Celeriac
Celery root should be peeled before cooking – a sharp chef’s knife is the best tool for the job. To peel, start by trimming both ends. Then stand the root up on a flat side and run the knife around the surface, removing all the knobby skin and dark bits, leaving only the white flesh.
How to Make This Celeriac Puree
This side dish starts by boiling the celeriac (as you would potatoes for mashed potatoes). While the veg cooks, you infuse some olive oil with garlic, as well as drain and rinse a can of white beans.
When the celeriac is fork-tender, you combine it with the oil and beans in a food processor, along with some milk and miso. Miso is key here, as it balances the sweetness of the celeriac and adds a savoriness that rounds out the whole dish. (Do not skip the miso). A food processor is also key because it makes the puree super smooth and airy; you just won’t get the same results with a hand masher.
Another reason I love this recipe (for Thanksgiving or otherwise) is that it can be made in advance and reheated. Unlike mashed potatoes, which get all dry and gloopy, this puree stays creamy and is easily reheated in the microwave.Print
This ridiculously creamy celeriac puree with white beans is a great alternative to mashed potatoes.
- 2 small celeriac bulbs (about 2 pounds)
- Fine sea salt, to taste
- 3 tablespoons extra virgin olive oil
- 3 medium garlic cloves, thinly sliced
- ½ cup unsweetened unflavored non-dairy milk (like almond, cashew, or oat)
- One 14-ounce can cannellini beans, drained and rinsed
- 1 tablespoon white miso
- Freshly ground black pepper, to taste
- Using a sharp knife, trim both ends of the celeriac. Stand the root up on a flat side and run the knife around the surface, removing all the knobby skin and dark bits, leaving only the white flesh.
- Cut the celeriac into 1-inch chunks and place in a pot with 1 teaspoon salt and enough water to cover by about 2 inches. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer with the lid ajar until the celeriac is fork-tender, 15 to 20 minutes.
- Meanwhile, in a small skillet, combine the oil and garlic and place over medium-low heat. When the garlic starts to sizzle, cook the mixture for 30 seconds, just until the garlic is lightly golden and fragrant (be careful not to burn it). Immediately transfer to a food processor.
- When the celeriac is almost done, heat the milk in the microwave or on the stove.
- Drain the celeriac and add to the food processor with the garlicky oil, along with the milk, beans, miso, and pepper. Puree until completely smooth, stopping to scrape down the sides as needed. Taste and adjust the seasonings, if needed.
If you don’t have a food processor, use an immersion blender instead.
- Serving Size: 1/6 of the recipe
- Calories: 156
- Carbohydrates: 19 g
- Fiber: 4.2 g
- Protein: 4.1 g