Celery-Root Puree

Last Thanksgiving, Susy Davidson, food editor of Food & Wine magazine, prepared this wonderful celery-root puree in the microwave oven. This cooking method makes for a richer-tasting puree.


  • 3 medium celery roots (each weighing about 1 pound), peeled and cubed into about 1/2-inch squares
  • 2 tablespoons unsalted butter
  • 3 tablespoons heavy cream
  • Salt to taste
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      155 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 3 grams protein; 20 milligrams cholesterol; 230 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six to eight servings


  1. Place the celery root in a baking dish, dot with the butter and cover. Microwave at high – stirring once -until the celery root is soft and gives no resistance when pierced with a fork, about 20 to 25 minutes.
  2. Transfer the celery root to the bowl of a food processor. Add the cream and process until smooth. Taste for seasoning. (This can be prepared ahead earlier in the day and reheated.)

30 minutes

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