This Velvety Celery Root Puree is a gorgeous alternative to mashed potatoes and just happens to be bit lower in carbs. It’s silky smooth and full of nuanced flavor. I love serving it with my Instant Pot Balsamic Roast Beef! Jump to recipe.

CELERY ROOT. The unsung vegetable. When we had our first CSA share a few years ago, I was honestly a little stumped at this ugly duckling tucked away in my basket.

What I did know about celery root was that it stored well at cool temperatures. So I proceeded to stash it away in my fridge and forgot about it for a solid 5 weeks before it was time to cook everything in the fridge because I couldn’t be bothered to go to the store.

Celery root [ also called celeriac] has a surprisingly refreshing flavor. It’s like parsley, celery, and potatoes came together and had a delicious but very ugly little baby. For celery root newbies, celery root is a variety of celery grown specifically for its root. It does taste like celery but it’s flavor is considerably mild in comparison.

The real real: sometimes my best recipes come from being forced to get acquainted with a new ingredient — this recipe for Velvety Celery Root Puree is no exception.

Listen — I know most everyone loves mashed potatoes, but this Velvetly Celery Root Puree is a worthy competitor in my book. It’s silky & flavorful and presents a great lower-carb option to traditional mashed potatoes.

velvety celery root puree

SERVES: 4-6 | PREP TIME: 5 MINUTES | COOK TIME: 20 MINUTES | TOTAL TIME: 25 MINUTES

This Velvety Celery Root Puree is a gorgeous alternative to mashed potatoes and just happens to be bit lower in carbs. It’s silky smooth and full of nuanced flavor.

INGREDIENTS:

1 tablespoon olive oil
1 small shallot, peeled & diced
6 cups celery root, peeled and diced into ½ inch cubes
1 ¾ cups full-fat coconut milk
1 sprig thyme
½-¾ teaspoon sea salt
½ teaspoon fresh ground pepper

INSTRUCTIONS:

Heat the olive oil in a 4-quart pot on medium heat and sweat the shallots for 2-3 minutes, until translucent. Add the chopped celery root, coconut milk, thyme, 1/2 teaspoon salt and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for 15-20 minutes or until celery root is fork tender.
Remove pot from the heat and discard thyme step. Use an immersion blender to puree the celery root mixture until silky smooth [or carefully pour the ingredients into a high-powered blender to puree].
Season with remaining ¼ teaspoon sea salt to taste. Cover the pot to keep warm until ready to serve.

NOTES: