Celeriac puree

With its creamy texture and subtle flavour, celeriac puree is a perfect alternative to mashed potato - particularly if you're hunting for a low-carb counterpart.

  • 35 mins preparation
  • Serves 4
  • Print


  • 2 cup (500ml) chicken stock
  • 1 kilogram celeriac, trimmed, peeled, chopped coarsely
  • 1/2 cup (125ml) cream
  • 1 tablespoon finely chopped fresh chives


  • 1
    Bring stock to the boil in medium saucepan; add celeriac, return to the boil. Reduce heat; simmer, covered, about 30 minutes or until celeriac is tender. Drain.
  • 2
    Blend or process celeriac in batches with cream until smooth.
  • 3
    Serve sprinkled with chives.


Make this recipe vegetarian by substituting vegetable stock in place of chicken stock.

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