Celery Root and Apple Purée

Recipe by Liz Neumark

Recipe by Liz Neumark

This is a great dish for a fall celebration, and can be doubled or made in advance and gently reheated. Besides turkey, it is an especially good side dish to duck, pork, lamb and beef.

Serves 4-6

2 pounds celery root (1 large or small), peeled
1 ½ pounds Gala, Empire, or McIntosh apples (2 to 3), peeled and cored
½ pound medium Yukon gold potatoes (2 to 3), peeled
1 small sweet onion, peeled
2 tablespoons unsalted butter
Salt and freshly ground white pepper
½ cup heavy cream
¼ teaspoon freshly grated nutmeg

1. Cut the celery root, apples and potatoes into one-inch pieces. Chop the onion.
2. Melt the butter in a six- to eight-quart heavy pot over moderately low heat, then add the celery root, apples, potatoes and onion, and one-half teaspoon salt; stir to coat everything with butter. Cover with a tight-fitting lid and cook, stirring occasionally, until the vegetables are tender, about one hour; lower the heat as necessary or keep the pot on a heat diffuser to keep it from sticking or burning.
3. Purée the mixture in batches in a food processor until quite smooth, about two minutes per batch. Return the purée to the pot and stir in the cream, white pepper to taste, and the nutmeg; taste and adjust seasonings to taste. Reheat the purée, covered, over moderate heat, stirring occasionally, until hot, about five minutes. 


Celery Root and Carrot Soup

Recipe by Caitlyn Austin

Recipe by Caitlyn Austin

It was very difficult for me to decide on one celery root recipe to share with you guys. There's so much you could do with this funky looking ball of root vegetable. 

This bulbous beast has a tough exterior, making it look nearly inedible. Once you tear back its gnarly outer layer, you are left with a crisp white root vegetable with a bright and earthly flavor. 

Celery root can be shredded and used raw in salads, but my personal favorite is transforming it into a vevlvety soup. This soup is so easy, with only a few ingredients so that our celery root can truly shine.  


1/2 large Celery root
1/2 pound Carrots
1/4 whole-Milk yogurt or coconut milk
2 tablespoons Honey
2 teaspoons Ground coriander
1 teaspoon Grated ginger
3 gloves Garlic
3 Bay leaves
scallion, parsley, or cilantro as garnish


1. Peel and chop celery root and carrots. Place celery root and carrots in a large stock pot with 6 cups of water and bay leaves. Simmer until tender, about 35 minutes. 

2. Once tender, remove bay leaf. Transfer cooked celery root and carrots into a blender with yogurt, honey, coriander, ginger, and garlic. Puree until smooth and transfer back into stock pot. Simmer soup until everything is warm and incorporated, about 6 minutes. Season with salt and pepper. 

Serve with your choice of herb!