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Celery Root Puree

Chef John

"I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon."
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30 m servings 139 cals
Original recipe yields 6 servings


  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
  2. Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.


  • Cook's Note:
  • You can substitute milk for the heavy whipping cream, if desired.

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Read all reviews 4
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Who needs the carbs from potatoes when you have celery root. Absolutely loved this. Next time I will add some Cumin.

I was really looking forward to trying this but I found the lemon was too over powering. Next time, I will only put a little in and taste it, and not be so trusting and dump all the juice in.

Family loved it. Great alternative to mashed potatoes. I made cashew cream instead of using heavy cream to avoid dairy. Food processor worked perfectly to get it to the right consistency. Double...

I followed the recipe as written. It turned out as described in the video. I pureed it in my food processor and I didn't need to strain it