Creamy Celery Root Puree


Celery root, celeriac, is a turnip like root vegetable cultivated for its edible bulb.  Although it smells distinctly like celery, this Mediterranean vegetable is not the root of familiar green celery but rather a different variety of the same family.

It is a delicious low carbohydrate alternative to mashed potatoes.  Celeriac has a rich, nutty flavor and is a great dinner side topped with gouda cheese, green onions, meat drippings or parmesan crisps.


  • 4-5 celery roots, peeled & cubed
  • 4 tablespoons butter
  • 6 cloves garlic, crushed
  • 1/2 cup chicken broth
  • 1 cup milk, enough to cover roots
  • 1/2 cup sour cream
  • salt & pepper


  • Peel, cut off outer skin, of celery root.  Rinse peeled roots.
  • Cube the roots into 1 inch squares.
  • Melt butter in large sauté pan with garlic.
  • Sauté, over medium heat, for 5 minutes, until the outside of celery root turns a golden brown.
  • Add chicken broth and enough milk so that tops of roots are covered.
  • Simmer for 25 minutes.
  • Transfer to a blender and add sour cream.
  • Puree until smooth.

Parmesan crisps add a crunchy component and salty flavor to this dish.



Nutritionally celeriac is—

  • low in carbohydrate: only 5-6% starch
  • rich in phosphorous: helps absorb calcium and maintain bone health
  • key component in maintaining cell membrane along with cholesterol
  • high in vitamin K: neutralizes radiation & antibiotics