I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
If you’re searching for a healthy and flavorful alternative to mashed potatoes, this creamy celeriac purée may become your new go-to side dish. Made with celery root (aka celeriac) and parsnips, this smooth, thick purée boasts a rich, earthy flavor with a hint of natural sweetness. A touch of garlic and fresh lemon juice introduces additional layers of flavor that will leave you wondering how such a simple recipe can taste so complex.
With its knobby, dimpled exterior, raw celeriac won’t win any beauty contests, but it easily transforms into a smooth, delicious purée that tastes great with Rosemary-Garlic Chicken or Canned Salmon Patties.
Also known as celery root, celeriac is an unattractive, bulbous root native to the Mediterranean. Its skin is light brown and bumpy, with lots of dimples. Celeriac tastes like celery, but it has a mellower, earthier undertone. The fresher the bulb, the stronger the flavor.
Celeriac and celery are related but different plants. Celery is grown for its stalks, while celeriac is grown for its roots. Look for it in the produce section of health food stores.
The strong flavor of celeriac more than makes up for what it lacks in beauty.
Celeriac Purée Ingredients
Extra Virgin Olive Oil and Ghee – This combination of flavorful fats is heavenly. Choose one or the other if that’s easier for you.
Celeriac (aka Celery Root) – Remove any stem fragments and cut off any hairy bits as the roots can trap dirt. Peel the skin and discard.
Parsnips – Bring a natural sweetness that softens the intense flavor of celeriac. Trim the ends and slice. There’s no need to peel them unless the skins are in rough shape. Occasionally, larger parsnips have a woody core at the top, so remove that and quarter any wide pieces for even cooking.
Garlic – Adds another layer of flavor. If you’re sensitive to garlic, leave it out.
Broth – Low-sodium, gluten-free chicken or beef broth such as Kettle and Fire infuses the celery root with extra flavor and helps create a creamy consistency.
FreshLemon Juice – Adds a subtle vibrance to the purée.
Fresh Herbs for Garnishing – These are optional, but microgreens, pea shoots, fresh parsley, chives, or fresh thyme will all complement the flavors of the celeriac purée if you’re looking for an elevated side dish.
See the full list of ingredients, quantities, and instructions in the recipe card below.
Nutrition Benefits
Healthy Fats
Although saturated, organic, grass-fed ghee contains butyrate, which supports a healthy gut lining. Ghee can be part of a healthy eating plan when used in moderation.
Extra virgin olive oil is a great source of antioxidants, polyphenols, and monounsaturated fats.
Fewer Carbohydrates than Potatoes
Celeriac Purée is a lower-carb alternative to mashed potatoes, albeit with a distinct flavor. A 100-gram serving of cooked celeriac contains 5.9 grams of carbohydrates, whereas the same serving of boiled potatoes contains 20.1 grams.
Gluten-Free: This celeriac puree recipe is gluten-free as written, using the ingredients recommended.
Dairy-Free: Omit the ghee and double the olive oil. Many people with dairy sensitivities can tolerate ghee because it lacks the proteins and sugars in butter, but trust your body.
Low-FODMAP Option: Omit the garlic and use garlic-infused extra virgin olive oil instead of plain. This will give the purée that yummy garlic flavor without the FODMAPs. Use a low-sodium broth that does not contain onions, leeks, or garlic in the list of ingredients, or substitute with filtered water and add an extra pinch of salt.
Vegan Option: Double the olive oil in place of ghee and substitute water or low-sodium vegetable broth instead of beef or chicken broth. Just note that vegetable broth may slightly alter the flavor and color, especially if it’s carrot-forward.
How to Make Celeriac Purée
Preparing celery root purée is a simple process that you can do while cooking a protein for dinner. It takes less than 30 minutes. Follow the step-by-step instructions in the recipe card below for all the details, but here’s an overview:
First, start by heating the ghee and olive oil in a large sauté pan over medium-low heat. Add the celeriac, parsnips, garlic, and salt. Stir, add half the broth, cover, and braise until the veggies are easily pierced with a fork.
Next, pour the cooked veggies into a food processor, add the remaining broth, and blend until smooth and creamy. Add the lemon juice at the end and pulse to mix it in.
Lastly, garnish the celeriac purée with an extra swirl of olive oil, and sprinkle with fresh herbs and you’re done!
Recipe Tips
This recipe is simple, but here are some tips.
Chop the Garlic First: To maximize the health benefits of garlic, crush and chop it first. Allowing it to rest while you prep the other veggies activates the alliinase enzyme which catalyzes the compound allicin.
If Your Pan Dries: Reduce the heat slightly and add more broth during braising if the celeriac and parsnips begin to stick to the bottom of the pan.
How to Serve Celeriac Purée
A tasty alternative to mashed potatoes with fewer carbohydrates, this celery root purée recipe pairs well with Canned Salmon Patties or Rosemary Garlic Chicken as a simple side dish.
It’s also thick enough to enjoy as a healthy dip or spread on gluten-free crackers, or crusty toast.
Give it a try, and pin the recipe so you can return to it again!
This creamy celeriac purée recipe combines celery root, parsnips, garlic, and lemon juice. It boasts a rich, earthy flavor with a hint of natural sweetness that serves as a simple side dish to Canned Salmon Patties or Rosemary Garlic Chicken. This celery root purée is gluten-free. It includes modifications for dairy-free, vegan, and low-FODMAP diets.
Ingredients
Scale
1 teaspoonghee
1 teaspoonextra virgin olive oil, plus more for drizzling
1 large celeriac bulb (aka celery root), (about 1 1/4 to 1 1/2 pounds) peeled and chopped to 1/2″ pieces
4 medium parsnips (about 1 pound), sliced
1 large clove garlic, crushed and finely chopped
1/2 teaspoon fine salt
1/2 cuplow-sodium chicken or beef broth, divided
Juice from 1/8 wedge of lemon (about 1 teaspoon)
Fresh cracked pepper to taste
Optional Garnishes (choose one):
Microgreens
Fresh pea shoots
Fresh parsley, chives, or thyme, finely chopped
Instructions
Braise the Vegetables: In a large non-toxic, non-stick sauté pan, heat the ghee and olive oil on medium-low heat. Add the celeriac, parsnips, garlic, and salt and stir to coat the veggies in oil. Add ¼ cup broth, cover, increase the heat to medium, and braise, stirring occasionally until the veggies are fork tender and the broth has been absorbed, about 15 minutes. If the broth evaporates sooner or the veggies start to stick to the pan, reduce the heat slightly and add more broth.
Make the Celeriac Purée: Pour the cooked veggies into a food processor. Purée on low speed, gradually increasing to high as you add the remaining ¼ cup of broth, 1 tablespoon at a time, until creamy and smooth. Add the lemon juice and pulse to combine.
Garnish and Serve: Drizzle the celery root purée with more olive oil, and garnish with your choice of green herbs and a few spins of fresh black pepper. Serve warm.
Storage: Refrigerate leftovers in a glass container for up to 3 days.
Dairy-Free Option: Double the olive oil and leave out the ghee.
Vegan Celeriac Purée: Omit the ghee and double the olive oil. Use water or low-sodium vegetable broth instead of beef or chicken broth. Just be aware that vegetable broth may alter the flavor and color slightly, especially if it’s carrot-forward.
Low-FODMAP: Omit the garlic and use garlic-infused extra virgin olive oil instead of plain. This will give the purée that yummy garlic flavor without the FODMAPs. Use a low-sodium broth that does not contain onions, leeks, or garlic in the list of ingredients, or substitute with filtered water and add an extra pinch of salt.
