Go-with-everything celery root puree from Around My French Table: More Than 300 Recipes from My Home to Yours (page 354) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Bistrot Paul Bert pepper steak; Short ribs in red wine and port; Veal chops with rosemary butter; Fresh orange pork tenderloin; Skate with capers, cornichons, and brown butter sauce; Monkfish and double carrots; Tuna confit with black olive tapenade and tomato salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Leo on December 20, 2025

    Found this delicious. The potato and onion plus cooking in milk resulted in a light but creamy puree. I've found celeriac puree watery before but this was just right. I used an immersion blender and it worked well.

  • twoyolks on October 15, 2018

    I found the celery flavor to be dominant and a little off putting.

  • Delys77 on October 17, 2011

    This got rave reviews. Be careful not to over process or the potatoes will get gummy but overall this was a perfect side the really does go with everything.

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