Potato and Celery Root Puree

From Bon Appetit

Member Devon Karn says, "This is one of my favorite things: I made it for Thanksgiving last year, and about a hundred times since then."

Prep Time

30 minutes

Cook Time

30 minutes


4 Servings


3 cups milk
3 cups water
1 tablespoon salt
5 tablespoons butter
2 1⁄2 pounds celeriac
1 potato, russet
1 onion


Bring milk, water, and salt to a boil in a heavy, large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to a boil. Reduce heat to medium and simmer until vegetables are tender, about 30 min.

To puree, drain vegtables, discarding cooking liquid. Or, if using a blender, reserve a little of the cooking liquid. Combine vegetables and butter in food processor or blender and puree until smooth. Transfer to a serving bowl and sprinkle with fresh chopped chives. Serve warm.