What’s even better than mashed potatoes? Celery root mashed potatoes! When I first tasted Chef Alex Lee’s celery duo, one component of which is this purée, I was blown away. Granted, it was served with red wine braised short ribs, a dish so popular that Daniel NYC went through 400 pounds of ribs a week, but really, one of the best restaurants in NYC serving celery? One bite and I realized I wasn’t giving the vegetable the culinary credit it deserved.
For this purée you’re going to buy two celery roots. They look like this:
Give them a rinse under water then go at each one with your big knife. Cut away the roots with one good slice then use this flat surface to stabilize the thing while you knife-trim the rest, giving one last trim to the non-root end. Chop into big chunks and simmer in diluted milk with a potato and onion.
Thanks to Alex, Daniel NYC, and Draeger’s Cooking School for the original recipes.
- 3 cups whole milk
- 3 cups water
- 2 teaspoons sea salt
- 2 celery roots (about 2 pounds total), peeled and cut into approx. 2 inch chunks
- 1 or 2 medium potatoes, peeled and cut into approx. 2 inch chunks
- 1 small onion, peeled and quartered
- 5 tablespoons unsalted butter, room temperature, cut into tablespoon-sized pieces
- Bring the milk, water, and salt to boil in a large pot.
- Add the celery root and potato chunks, and onion, lower heat to maintain a simmer and cook until vegetables are tender, about 30 minutes.
- Drain and discard the liquid from the veggies.
- Using an immersion blender, purée the veggies with the butter until smooth. (Alternatively, transfer the veggies to a food processor, add the butter, and whir until smooth.)