Celeriac is not the most glamorous of vegetables. Also called celery root, it’s basically… a big root. Root vegetables aren’t really lookers to begin with, but celeriac is probably one of the uglier root veggies, making it easy to ignore when you’re in the produce section.
However! Get past the rugged exterior and you’ll find a mild celery flavor and a root vegetable that can be pureed into the creamiest, dreamiest side dish. I’ve tried celeriac in other forms–roasted, raw–but for me, nothing tops a celery root puree.
A few years ago, I discovered this recipe from Running to the Kitchen, for a celery root puree topped with balsamic roasted vegetables. A meal bowl with pureed celery root as a base? Yes! My favorite part of that bowl was the roasted pearl onions, so inspired by those bowls, I came up with a celeriac puree side dish topped with balsamic roasted shallots.
While this dish may sound unconventional, it’s a delicious twist on a classic side. Celeriac has a natural creaminess that’s perfect for blending, making it a fantastic option for anyone looking for an alternative to potato-based dishes. The puree’s mild, earthy flavor pairs perfectly with the deep, tangy sweetness of the balsamic roasted shallots, creating a layered flavor profile that’s both comforting and slightly sophisticated.
Plus, celeriac is low in calories and rich in fiber and vitamin C, making it a great choice for a lighter side dish. It’s a wonderful option for anyone with dietary restrictions, as it’s naturally gluten-free and can be easily adapted for dairy-free diets by using plant-based milk or cream for blending. Whether you’re a fan of traditional Thanksgiving fare or eager to introduce a new dish to your holiday table, this celeriac puree adds something special.
If you’re not a traditionalist, this dish makes a fantastic substitute for mashed potatoes on the Thanksgiving table—especially if you’re not going to be whipping up a vegetarian gravy. (Although, if you can’t do Thanksgiving without gravy, you can totally skip the balsamic shallots and pair the puree with a good homemade mushroom gravy instead.) Both the puree and the shallots can be made in advance; refrigerate them in separate containers, then when you’re ready for dinner, heat them and transfer to a serving bowl.
To serve, you can garnish the bowl with fresh herbs like chives or parsley for a pop of color, or even sprinkle a bit of freshly ground black pepper or nutmeg for added warmth. This dish, with its rich, velvety texture and delightful balance of flavors, is sure to surprise your guests—and maybe even make a few converts out of celeriac skeptics. Give it a try, and you might just find it becoming a regular at your dinner table.
Photos by Lindsey Johnson
Celery Root Puree with Balsamic Roasted Shallots
Ingredients
- 4 shallots peeled and quartered
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 sprig fresh thyme
- Salt and ground black pepper to taste
- 4 cups water
- 2 cups whole milk
- 1 tablespoon salt
- 2 large celery roots about 2 1/2 pounds total, peeled and cut into 2-inch cubes
- 1 medium russet potato about 10 ounces, peeled and cut into 2-inch cubes
- 4 tablespoons butter cut into 1 tablespoon portions
- Ground white pepper to taste
Instructions
- Preheat oven to 425ºF.
- Toss the quartered shallots with the olive oil, balsamic vinegar and thyme in a small baking dish. Season with salt and pepper. Bake for 40-50 minutes, stirring every 15 minutes or so, until the shallots are tender and beginning to brown. Set aside.
- While the shallots are roasting, start the puree. Combine the water, milk and salt in a large saucepan set over high heat. Bring to a boil, then add the celery root and potato; return to a boil. Reduce heat to medium and simmer until the vegetables are tender, about 30 minutes. Drain.
- Combine the celery root, potatoes and butter in a food processor and puree until smooth. Season to taste with salt and white pepper.
- Transfer the celery root puree to a serving bowl and form a well in the middle; spoon the balsamic roasted shallots into the well and serve.
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