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This Celeriac puree recipe makes for an easy and tasty side when entertaining. Its silky smooth texture will seriously wow your guests.

  • Serves8
  • Cook time35 minutes
  • Prep time10 minutes
Creamy celeriac puree


  • 1.5kg celeriac, peeled, cut into 2cm cubes (about 1.2kg)
  • 3 cups (750ml) milk
  • 300ml ctn thickened cream
  • 100g shallots, coarsely chopped
  • 40g butter
  • 1½ tsp fine sea salt

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a large, heavy-based saucepan, combine the celeriac, milk, cream, shallots, butter and salt and bring to a gentle simmer over medium heat. Reduce heat to low and simmer very gently, uncovered, stirring occasionally, for 35 mins or until the celeriac is tender enough to mash with a spoon.
  2. Step 2

    Working in batches and using a slotted spoon, transfer the celeriac and shallots to a blender (preferably a high-powered one) and blend until smooth, adding enough of the cooking liquid to form a very thick, creamy and completely smooth puree. Transfer to a serving bowl.