Move over mashed potatoes, there's a new, classier version in town! I'm serious when I say you may never make mashed potatoes again once you try this recipe for creamy cauliflower & celery root puree. It's lighter, more flavourful, and more nutritious than potatoes and comes together in no time!

cauliflower and celery root puree in a blue bowl on wood board

I am the biggest mashed potato fan but I honestly, can't get enough of this puree! My husband almost fell off his chair when I said I may never make mashed potatoes again. Me, the girl who used to eat a bowl of mashed potatoes, with nothing else but butter, for dinner when she was in collage (and that was Chef's school to boot!).

This celariac puree pairs perfectly with a Roasted Stuffed Turkey Breast or Bone-in Smoked Turkey. And if you are looking for more ways to use cauliflower check out this recipe for Creamy Cauliflower Casserole.

Jump to:

What is Celery root (celeriac)?
Ingredients and Substitutions
How to make this recipe
Storage
What can I serve it with?
📖 Recipe
💬 Comments

What is Celery root (celeriac)?

It's likely one of those things you have seen in the produce section and wondered "what the heck is that" It's a gnarly looking root that you would never guess is so delicious!

In a nut shell, celery root (celeriac) is just that...the root of the celery plant. It has an earthy, sweet and slightly celery flavour and is easy to store and very versatile. It's also low in carbs for a root vegetable and packed with nutrients. It's high in fiber, and a good source of vitamins and minerals including antioxidants, making it beneficial for gut health.

Try to choose ones that have a heavy, firm feel. Also, the smoother it is the easier it will be to peel. A regular vegetable peeler should work but you may need to use a paring knife on some of the more bumpy parts.

Ingredients and Substitutions

Cauliflower and Celery root - You can make this recipe using all cauliflower or all celery root. You can also replace celery root with carrots or sweet potatoes for a colorful twist!
Milk - I used 2% but you can also use cream or a non-dairy milk.
Butter - use a non-dairy butter or olive oil if looking for a dairy-free option.
Fresh parsley and dried chili flakes are optional.

Can I use frozen cauliflower? - Yes absolutely! Be sure to drain it really well after steaming as it will retain more water. You can dry it out further by putting it back in the pot after draining. Place it on a medium-high burner and shake or stir until cauliflower dried out.

How to make this recipe

Prep. and cook the celery root and cauliflower. Celery root is peeled, cut into chunks and boiled the same way you cook potatoes.
Steam the cauliflower. When making a puree I like to steam the cauliflower. This way it is less watery so you spend less time draining it and drying it out. However, if you are boiling it, it can be added to the celery root after 10 minutes and everything drained together.
Melt the butter. Add everything to a food processor, blender, or use a hand blender to puree everything to a smooth and creamy consistency. Garnish with freshly chopped parsley and chili flakes (optional).

cauliflower and celery root puree in blue bowl

Storage

Cauliflower and celery root puree with keep, covered, in the fridge for 5 days.

What can I serve it with?

This puree can replace mashed potatoes wherever you might use them but also makes a delicious and elegant side dish to any meal!

Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!

Want to say thank you?

📖 Recipe

Creamy Cauliflower and Celery Root Puree

Move over mashed potatoes! Introducing cauliflower and celery root! It's lighter, more flavourful and nutritious than potatoes and comes together in no time!

4.91 from 33 votes

Print Pin Rate Save

Course: Side Dish

Cuisine: All

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 104kcal

Author: Andrea Mut

Ingredients

▢ 1 lb cauliflower, cut into florets
▢ 1 lb celery root, peeled and cut into 1 ½” cubes
▢ ½ cup milk or cream
▢ 2-3 tablespoon butter, melted
▢ ½ teaspoon salt, or more to taste
▢ Freshly ground black pepper to taste

Instructions

In a medium sized pot bring 4-5 cups of water to a boil. Enough to submerge the celery root. Add a punch (about 1 tbsp.) of salt. Boil celery root for 20-25 minutes or until very tender.
Bring a small amount of water to a boil in a steamer pot for the cauliflower. Steam cauliflower for 10-15 minutes or until soft and tender.
Strain the vegetables and place in a food processor or blender. Add the cream, butter and salt. Puree until smooth. Taste and add salt and pepper as needed.
Transfer to a serving dish and garnish with freshly chopped parsley and/or chili flakes (optional).
Serve immediately or cover and refrigerate. When ready to serve, reheat in the microwave adding garnishes before serving.

Notes

Storage - This puree will keep, covered, in the fridge for 5 days or in the freezer for 3 months.

Use frozen cauliflower - Be sure to drain it really well after steaming as it will retain more water. You can dry it out further by putting it back in the pot after draining. Place it on a medium-high burner and shake or stir until the cauliflower is dry.

Nutrition Facts are based on one of 6 servings. They are an estimate using an online calculator and have not been approved by a Registered Dietitian.

Nutrition

Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

Comments

4.91 from 33 votes (13 ratings without comment)

Feel free to leave a comment and a rating: Your email address will not be displayed Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.