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Home > Restaurants > Recipes > Celery-Root Purée

Celery-Root Purée

Provided by: Chef Georgette Farkas

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2 large celery roots (about 2 pounds total)
1 qt. cream
2 sprigs thyme
Salt and freshly ground black pepper
1 tbs. thinly sliced chives


Peel the celery root and cut into roughly 1-inch cubes. Place in a pot with tall sides and pour the cream over the top to cover completely. Add the thyme and cook slowly over medium heat until the celery root is soft but before it begins to fall apart. Strain the celery root, reserving the cream, and place in a blender. Add just enough of the cooking cream to purée easily. Once the purée is smooth, season with salt and pepper. Transfer to a serving dish and garnish with the chives. (Published 2016)