Classic Celeriac Purée (Celery Root Purée) — Silky Steakhouse Side

How to Make Classic Celeriac Purée (Celery Root Purée) — Silky Steakhouse Side

1. 1

   Step 1: Peel and cube the celeriac; start the simmer

   Trim and peel the celeriac and cut into roughly 1-inch (2.5 cm) cubes so they cook evenly. Place the cubes in a large saucepan and cover with cold water by about 1 inch; add 1 teaspoon of the kosher salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer.
   
2. 2

   Step 2: Cook until tender and reserve cooking liquid

   Simmer the celeriac until very tender when pierced with a fork, about 18–25 minutes depending on cube size. Carefully drain, reserving up to 1 cup (240 ml) of the cooking liquid — you’ll use a little at a time to loosen the purée if needed.
   
3. 3

   Step 3: Blend to a silky purée with butter, cream, lemon and spice

   While the celeriac is hot, transfer half to a blender or food processor with the butter, heavy cream, lemon juice, lemon zest, freshly grated nutmeg, the remaining 1/2 teaspoon salt and white pepper. Add 2–3 tablespoons of the reserved cooking liquid and blend until smooth and velvety, stopping to scrape the sides; add more warm cooking liquid a tablespoon at a time if it’s too thick. Work in the remaining cubes in a second batch and then combine, or blend the whole lot in a sufficiently large blender. Taste and adjust salt, pepper and lemon.

   For this step

   • 4 tbspUnsalted butter
   • 1/2 cupHeavy cream
   • 1 tbspFresh lemon juice
   • 1 tspFresh lemon zest
   • 1/4 tspFreshly grated nutmeg
   • 1/4 tspWhite pepper (or black), ground
   
4. 4

   Step 4: Finish, strain if desired, and serve

   For an extra-silky finish, push the purée through a fine-mesh sieve with a spatula. For a dairy-free version, substitute the butter + cream with 2–3 tablespoons extra-virgin olive oil and 1/4 cup (60 ml) unsweetened non-dairy milk or reserved cooking liquid, blending until smooth. Spoon onto plates, finish with a small drizzle of olive oil and a light grating of nutmeg if you like, and serve warm alongside roast or grilled beef.

   For this step

   • 2 tbspExtra-virgin olive oil (for dairy-free option or finishing)
   
5. 5

   Step 5: Make-ahead notes and roasted variation

   Make ahead: cool completely, cover and refrigerate up to 3 days (reheat gently over low heat, stirring in a splash of cream or warm cooking liquid). Roasted variation: toss peeled cubes with 2 tbsp olive oil and 1/2 tsp salt, roast on a rimmed sheet at 425°F (220°C) for 30–40 minutes until caramelized and tender, then blend as above for a deeper, caramelized flavor.
   

1. Trim and peel the celeriac and cut into roughly 1-inch (2.5 cm) cubes so they cook evenly. Place the cubes in a large saucepan and cover with cold water by about 1 inch; add 1 teaspoon of the kosher salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer.
2. Simmer the celeriac until very tender when pierced with a fork, about 18–25 minutes depending on cube size. Carefully drain, reserving up to 1 cup (240 ml) of the cooking liquid — you’ll use a little at a time to loosen the purée if needed.
3. While the celeriac is hot, transfer half to a blender or food processor with the butter, heavy cream, lemon juice, lemon zest, freshly grated nutmeg, the remaining 1/2 teaspoon salt and white pepper. Add 2–3 tablespoons of the reserved cooking liquid and blend until smooth and velvety, stopping to scrape the sides; add more warm cooking liquid a tablespoon at a time if it’s too thick. Work in the remaining cubes in a second batch and then combine, or blend the whole lot in a sufficiently large blender. Taste and adjust salt, pepper and lemon.
4. For an extra-silky finish, push the purée through a fine-mesh sieve with a spatula. For a dairy-free version, substitute the butter + cream with 2–3 tablespoons extra-virgin olive oil and 1/4 cup (60 ml) unsweetened non-dairy milk or reserved cooking liquid, blending until smooth. Spoon onto plates, finish with a small drizzle of olive oil and a light grating of nutmeg if you like, and serve warm alongside roast or grilled beef.
5. Make ahead: cool completely, cover and refrigerate up to 3 days (reheat gently over low heat, stirring in a splash of cream or warm cooking liquid). Roasted variation: toss peeled cubes with 2 tbsp olive oil and 1/2 tsp salt, roast on a rimmed sheet at 425°F (220°C) for 30–40 minutes until caramelized and tender, then blend as above for a deeper, caramelized flavor.