Celeriac Purée

This fluffy, garlicky celeriac purée is an unexpected alternative to mashed potatoes. Perfect for the holidays and other winter gatherings.

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, they can feel a tad boring at times (especially for holidays or dinner parties), and that’s when I turn to celeriac.

This celeriac purée is creamy and light, with a sweet earthy flavor not unlike that of parsnips. Celeriac (a.k.a. celery root) can be a bit gummy when puréed on its own, but adding white beans to the mixture pushes the fluffiness factor off the charts. It’s quite simple to make and calls for just 5 ingredients.

What Is Celeriac

Celeriac is the root portion of celery. It’s the round bulb that grows in the ground, from which the green celery stalks sprout.

Sometimes labeled “celery root”, celeriac can be a bit off-putting with its irregular shape and knobby skin, but it is so worth incorporating into your repertoire. Celeriac is similar to potatoes, albeit less starchy and with a sweet, earthy flavor.

Key Ingredients + Substitutions

• Celeriac (Celery Root): Look for it in the refrigerated produce section next to things like carrots and beets.
• Olive Oil: Adds richness to the purée. You can also use butter (vegan or traditional).
• Garlic: Briefly warming the garlic in olive oil tones down its pungency and makes it sweet.
• Milk: My go-to is Oatly oat milk; unflavored cashew milk also works well. I don’t recommend almond milk here because its flavor can be overpowering.
• Miso: This salty paste balances the sweetness of the celeriac nicely and adds umami. It makes this purée taste “complete”, but if you don’t have any, don’t panic – just compensate with extra salt.

How to Make Celeriac Purée

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Prep the Celeriac

Trim both ends of the celeriac, then stand it up on a flat side. Run the knife around the surface, slicing off all the knobby skin and dark bits. (A sharp chef’s knife is the best tool for this job.)

Step 2: Boil the Celeriac

Cut into chunks, and place in a pot with salt and water. Cover with a lid and bring to a boil. Simmer until the celeriac is fork-tender, about 20 minutes.

Step 3: Make the Garlic Oil

In a small skillet, combine olive oil and sliced garlic. Place over medium-low heat. When the garlic starts to sizzle, cook for 30 seconds, just until fragrant (be careful not to burn it). Immediately turn the heat off and let stand for 5 more minutes to infuse.

Step 4: Make the Purée

In a food processor, combine the drained celeriac, the garlic oil, beans, miso, warm milk, and ground pepper. Purée until completely smooth.

Make-Ahead Tips

Since this vegan purée reheats well, you can cook it up to 1 day in advance. Reheat it the microwave in 30-second increments, stirring in between, until warmed through.

Serving Suggestions

Serve this purée the same as you would mashed potatoes. I recommend pairing it with this warm lentil salad, mushroom “scallops”, tempeh “meatballs”, or Italian tomato tofu. (I also love it for Thanksgiving with mushroom gravy!)

More Festive Side Dishes…

• White Bean Purée
• Charred Balsamic Brussels Sprouts
• Vegetarian Mushroom-Leek Stuffing
• Dairy-Free Potato Gratin

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.