The Ugly Duckling of the Garden
Let’s talk about celery root. It looks like a muddy rock. It really does. I almost passed it by at the market the first time. But inside, it’s a sweet, gentle surprise. It’s the ugly duckling that turns into a swan on your plate.
This recipe turns that funny-looking root into something silky and dreamy. The potato helps make it smooth. The cream makes it rich. It’s like a cozy blanket for your taste buds. Have you ever cooked with celery root before? I’d love to hear your first impression.
A Little Kitchen Magic Trick
Here’s a secret step. We add a pinch of baking soda to the pot. It helps the vegetables break down faster. It makes them wonderfully soft. This matters because it gives us that perfect, creamy texture without any lumps.
You’ll cook it until it looks like thick applesauce. Stir it often. It might stick a little. Don’t worry. That’s normal. Just scrape the bottom of the pan. The smell is so warm and comforting. It fills the whole kitchen.
The Crispy Little Crown
While the roots simmer, make the topping. This is my favorite part. You cook sage and shallot in butter. The sage gets crispy. The shallot turns golden. The butter turns a beautiful nutty brown.
Fun fact: That nutty brown butter has a fancy French name, “beurre noisette.” It just means “hazelnut butter.” I still laugh at that. It sounds so grand for such a simple, lovely thing. This topping matters. It adds a crunchy, salty, fragrant bite to the creamy puree. Which do you think you’d like more, the creamy base or the crispy topping?
Bringing It All Together
Now, blend the soft vegetables with the cream. The food processor does the hard work. In less than a minute, you have the smoothest puree. Taste it. Add a little salt if it needs it. This is your chance to make it just right for you.
Pour it into a nice bowl. Then, drizzle that golden, crispy topping all over the top. The dark green sage and the specks of pepper look so pretty. Doesn’t that smell amazing? It’s ready to share.
A Dish for Sharing Stories
I first made this for my book club years ago. Everyone asked, “What is this delicious cloud?” They were shocked it was the funny root from the farm stand. We ate it all straight from the bowl.
Food like this is for gathering. It’s simple, but it feels special. It shows how a little care can transform humble things. That’s a good lesson for the kitchen and for life. What’s your favorite “humble” vegetable to cook with? Tell me your stories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Celery root, peeled and cut into 2-inch chunks | 2 ½ – 3 pounds | |
| Russet potato, peeled and cut into 2-inch chunks | 1 large (about 10 oz) | |
| Unsalted butter | 2 tablespoons | For the puree |
| Water | 2 cups | |
| Table salt | ¾ teaspoon | For the puree |
| Baking soda | ¼ teaspoon | |
| Heavy cream | ⅔ cup | |
| Unsalted butter | 3 tablespoons | For the topping |
| Fresh sage, minced | 1 ½ tablespoons | |
| Shallot, minced | 1 small | |
| Pepper | ½ teaspoon | |
| Table salt | ¼ teaspoon | For the topping |
My Cozy Celery Root Secret
Hello, my dear. Pull up a chair. Let’s talk about a secret vegetable. It’s celery root, knobby and funny looking. But inside, it’s pure magic. It tastes like a gentle hug from your favorite aunt.
I first made this for a big family supper. My grandson made a face at the lumpy root. I just smiled. An hour later, he asked for thirds. I still laugh at that. This puree is creamy and comforting. The crispy sage on top is the perfect little crunch.
Here is how we make our kitchen magic. It’s easier than you think.
- Step 1: First, we need to chop our veggies. Use the food processor for this. Pulse the celery root until it looks like tiny pebbles. Do the potato next. It chops faster. Doesn’t that smell amazing? Like a fresh, earthy garden. (A hard-learned tip: Don’t overfill the processor bowl. Work in batches for the best chop.)
- Step 2: Now, melt your butter in a big pot. Add all the chopped veggies, water, salt, and baking soda. The baking soda is our secret helper. It makes the veggies get super soft. Cover it and let it cook. Stir it now and then. It will start to look like chunky applesauce. Trust the process.
- Step 3: While that cooks, make the topping. Melt butter in a small pan. Add the sage and shallot. Listen to the happy sizzle! Cook until the sage gets crispy and the shallot is golden. Then stir in the pepper and salt. Turn off the heat. Cover it to keep it warm and cozy.
- Step 4: Back to our pot. Uncover it and give it a good, strong stir. This breaks everything down. Now, put it all back in the clean food processor. Pour in the heavy cream. Process it until it’s silky smooth. Taste it. Does it need a pinch more salt? You’re the boss of your bowl.
- Step 5: Spoon your beautiful puree into a serving bowl. Drizzle that fragrant, buttery topping all over the top. Serve it right away. Everyone will want to know your secret. What’s your favorite “secret” vegetable that surprises people? Share below!
Cook Time: About 35 minutes
Total Time: 50 minutes
Yield: 6-8 servings
Category: Side Dish
Three Fun Twists to Try
This recipe is like a favorite sweater. You can dress it up for different occasions. Here are three ways to play.
- The Garlic Lover’s Dream: Add three whole, peeled garlic cloves to the pot with the celery root. They will melt right into the creaminess.
- A Zesty Lemon Zing: Stir the zest of one lemon into the finished puree. It adds a bright, sunny note that’s just lovely.
- The Nutty Crunch: Swap the sage topping for toasted, chopped hazelnuts browned in the butter. So rich and delicious.
Which one would you try first? Comment below!
Serving It With Style
This puree loves to be the cozy star of your plate. I love it with a simple roasted chicken. The juices mingle so nicely. It’s also wonderful under a juicy pork chop. For a pretty plate, serve it in a shallow bowl. Make a little well in the center with your spoon.
What to drink? A chilled glass of apple cider, sparkling or not, is perfect. The apple and celery root are old friends. For the grown-ups, a glass of Chardonnay pairs beautifully. It feels like a fancy restaurant at home.
Which would you choose tonight?
Keeping Your Puree Perfect for Later
This puree is a wonderful make-ahead friend. Let it cool completely after cooking. Then, pop it into a covered container. It will be happy in your fridge for two days. You can also freeze it for one month. Thaw it in the fridge overnight when you are ready.
To reheat, use your microwave. Warm it on medium power. Stir it often until it is hot all through. I once reheated it on high. It splattered everywhere! A gentle heat keeps it creamy. This matters because good planning makes hosting easy. You can enjoy your guests instead of fussing in the kitchen.
Have you ever tried storing it this way? Share below! Batch cooking this saves so much time. Double the recipe and freeze half. A ready-made side dish is a gift to your future, busy self.
Simple Fixes for Common Hiccups
Sometimes our cooking needs a little help. First, if your puree is too thin, do not worry. Just cook it a bit longer uncovered. Stir it to help the extra water evaporate. It will thicken up nicely.
Second, watch the sage topping closely. It can burn in a flash. I remember when I got distracted by the phone. My sage turned from crisp to black! Medium-high heat and constant stirring are key. This matters because crispy sage adds a wonderful flavor and texture.
Third, the vegetables must be very soft. If they are not, the puree will be grainy. Keep cooking until they look like applesauce. This patience matters for a silky, smooth result. It builds your cooking confidence.
Which of these problems have you run into before? A fun fact: celery root is also called celeriac. It is the root of a celery plant!
Your Quick Questions, Answered
Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. All the ingredients are safe.
Q: Can I make it ahead? A: Absolutely. Make the full puree two days before. Reheat it when needed.
Q: What if I do not have a shallot? A: Use a small bit of red or yellow onion. The flavor will still be lovely.
Q: Can I make a smaller batch? A: You can. Just cut all the ingredients in half. Use a smaller pot.
Q: Any optional tips? A: A sprinkle of nutmeg at the end is cozy. It is my little secret.
Which tip will you try first?
From My Kitchen to Yours
I hope you love this cozy, creamy dish. It is perfect for a family dinner. It feels special but is simple to make. I would love to see your creation. Sharing food stories connects us all.
Have you tried this recipe? Tag us on Pinterest! Use our handle @ThornsKitchenTable. I cannot wait to see your beautiful bowls. Thank you for cooking with me today.
Happy cooking! —Elowen Thorn.
Creamy Celery Root Puree with Crispy Sage Topping
Description
A luxurious and comforting side dish featuring a silky smooth celery root and potato puree, crowned with a fragrant, crispy sage and shallot butter.
Ingredients
Celery Root:
Topping:
Instructions
- For the celery root: Working in 2 batches, pulse celery root in food processor until finely chopped, about 20 pulses per batch; transfer to bowl. Pulse potato in processor until finely chopped, about 10 pulses, and add to bowl with celery root. (You should have about 9 cups chopped vegetables.)
- Melt butter in large saucepan over medium heat. Stir in celery root–potato mixture, water, salt, and baking soda. Cover and cook, stirring often (mixture will stick but cleans up easily), until vegetables are very soft and translucent and mixture resembles applesauce, about 30 minutes. While celery root cooks, make topping.
- For the topping: Melt butter in 8-inch nonstick skillet over medium-high heat. Add sage and shallot and cook, stirring frequently, until sage is crisp and shallot is golden, about 3 minutes. Off heat, stir in pepper and salt. Cover to keep warm.
- Uncover celery root mixture and cook, stirring vigorously to further break down vegetables and thicken remaining cooking liquid, about 1 minute. Transfer celery root mixture to clean, dry food processor. Add cream and process until smooth, about 40 seconds. Season with salt to taste.
- Transfer puree to serving bowl, drizzle with topping, and serve. (Ungarnished puree can be cooled and refrigerated for up to 2 days. Before serving, microwave puree on medium-high power in covered bowl, stirring often, until hot throughout, 7 to 10 minutes.)
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream, though the puree will be slightly less rich.