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🥣 Creamy Mashed Celeriac (Celery Root Purée)

Ingredients
  • 1 1/2 lbs celeriac (celery root)
  • 1 medium Yukon Gold potato (optional, adds creaminess and balance)
  • 1 1/2 tsp kosher salt, divided
  • 3 Tbsp unsalted butter (or olive oil for dairy-free)
  • 1/2 cup heavy cream, half & half, or milk (warm)
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg (optional but classic in French versions)
  • 1/2 tsp lemon juice (brightens the flavor)
  • Optional Enhancements:
  • 1 small garlic clove, simmered with the celeriac for subtle depth
  • 1 tsp Dijon mustard for a savory lift
  • Fresh herbs (parsley, chives, thyme)
Instructions
    Prepare the Celeriac
  1. 1
    Trim off the rough ends and peel thickly — the outer skin is tough and fibrous.
  2. 2
    Cut into even 1-inch cubes to ensure even cooking.
  3. 3
    If adding potato, peel and cube it too.
    4. Boil Until Tender
  4. 4
    Add celeriac (and potato, if using) to a medium pot.
  5. 5
    Cover with cold water by about 1 inch and add 1 tsp salt.
  6. 6
    Bring to a boil, then simmer gently for 20–25 minutes, until easily pierced with a knife.
    7. Drain & Steam Dry
  7. 7
    Drain well, then return to the hot pot for 1 minute to evaporate excess moisture — this step makes the mash creamy, not watery.
    8. Mash or Purée
  8. 8
    For a rustic mash: Use a potato masher or fork.
  9. 9
    For a smooth purée: Use an immersion blender or food processor.
  10. 10
    Add butter and mash until incorporated, then slowly mix in the warm cream until you reach your desired consistency.
    11. Season & Brighten
  11. 11
    Stir in pepper, nutmeg, and lemon juice. Taste and adjust with extra salt if needed.
Read it online: https://wayfarerspantry.com/thepantry/recipe/%f0%9f%a5%a3-creamy-mashed-celeriac-celery-root-puree/