Celeriac seems to be one of the more commonly overlooked root vegetables, which is a shame because it is one of the more delicious roots we eat. I find it to be nice to cook with because it has a creamy texture and a milder celery flavor, so it is an easy replacement for celery in many dishes. Although the exterior may be a bit intimidating, generally celeriac is fairly easy to trim with pairing knives and peelers. Celeriac is also known as celery root or turnip-celery root. Celeriac purée accompanies many other dishes well, including feta roasted potatoes and stuffed bell peppers, due to its rich and creamy celery flavor.
This purée can easily be made vegan by substituting the remaining steaming water and olive oil for the dairy. An immersion blender or regular blender will also work to purée the ingredients together.
1 lb celeriac, peeled and roughly chopped
½ lb carrots, peeled and roughly chopped
1 tbsp butter
½ c whole milk
¼ fresh thyme
salt and pepper
1. Steam celeriac and carrots until soft, 20-30 minutes. Once vegetables are soft, remove from heat and place in a food processor.
2. Next, add butter and milk to the vegetables and purée until mixture is smooth. Add thyme and purée for a few seconds more until combined.
3. Season to taste with salt and pepper. May be served warm or room temperature.