Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Celeriac & Yukon Gold Purée

Amy Albert

Servings: eight.

The little bit of horseradish brightens up this earthy mash, which makes a great side dish for a pork roast or chops. The best way to peel celeriac is with a sharp paring knife. For a smooth purée, use a ricer or food mill. You can make this with a hand-held potato masher, but it will be lumpy and decidedly rustic.


  • 1-1/2 lb. celeriac (1 large or 2 small), peeled and roughly chopped
  • 1-1/2 lb. Yukon Gold or russet potatoes, peeled and cut into chunks
  • 1 Tbs. plus 1-1/2 tsp. coarse salt
  • 3/4 cup milk or half-and-half
  • 3 Tbs. unsalted butter
  • 2 Tbs. grated fresh or prepared horseradish, or to taste
  • Fresh lemon juice to taste (I use 1 scant tsp.)
  • Freshly ground white pepper

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 50
  • Fat (g): 5
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 15
  • Sodium (mg): 680
  • Carbohydrates (g): 25
  • Fiber (g): 3
  • Protein (g): 4


  • Put the celeriac and potatoes in a pot, cover with water by at least an inch, and add 1 Tbs. of the salt. Bring to a boil. Reduce the heat to medium, cover partway, and cook until very tender, 20 to 25 min. Drain. Return the vegetables to the pot and set it over medium heat for 1 to 2 min., shaking and stirring to evaporate any excess water. Rinse a small saucepan in cold water (this will make the pan easier to clean later); pour in the milk (or half-and-half). Bring to just below a simmer over medium heat; set aside. Force the vegetables through a ricer or food mill and return them to the boiling pot. Beat in the butter with a wooden spoon. Add the milk to the potatoes a little at a time, beating vigorously after each addition. Stir in the horseradish and lemon juice. Add the remaining 1-1/2-tsp. salt, season with pepper, and serve.


Celeriac needs to be peeled with a knife, rather than a vegetable peeler.


Rate or Review

Reviews (1 review)

  • FredBusse | 09/30/2009

    I like it! What I do with mine, though, is I put Heavy Cream in place of the 1/2 1/2, I only use 1 Tbsp of Horseradish, and I mix Fontina Cheese in it at the end and put in a casserole dish and sit in the oven at 200 degrees. Then I sear a divers scallop, let it cool just a little and slice it crosswise thinly. Black pepper on the scallop for taste and color. Plate with the winter vegetable on one half and a mesculan salad with a vinaigrette dressing. All this is just an variation on a very good recipe by the author.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial