Celeriac purée


A dish of celeriac purée dusted with grated nutmegTwo portions of celeriac purée dusted with grated nutmeg

Rotselleripuré (celeriac purée) goes especially well with duck, venison and beef. I also like to serve it alongside Hasselbackspotatis (Hasselback potatoes) as it makes for a nice contrast. John Duxbury


Recipe summary for celeriac purée


A dish of celeriac mash

• The consistency can be easily varied to suit your main course, ranging from lightly crushed to a velvety smooth purée.
• Celeriac purée can be made in advance and reheated in a microwave if preferred.
• For a low fat version omit the cream and use semi-skimmed milk—it’s almost as good!


600 g (1¼ lb) celeriac, peeled weight
500 ml (2 cups) milk, preferably whole (full-fat) milk
60 ml (4 tbsp) whipping cream, optional
1-2 tbsp   butter
½ tsp   salt
    freshly ground black pepper
    freshly grated nutmeg, optional


1. Cut the celeriac into 2 cm (1”) cubes.

2. Place the celeriac and milk into a heavy-based pan and bring to the boil. Reduce the heat and simmer gently for about 20 minutes, or until the celeriac is soft enough to mash.

3. Drain the celeriac, reserving the milk. Leave the celeriac in the colander for 5 minutes to drain thoroughly as it can be quite watery.

4. Purée the celeriac using a potato ricer, food processor or blender until smooth, adding a little of the reserved milk and some cream (optional) to get the consistency you would like. (In total you will probably need to add about 120 ml (½ cup) of milk/cream.)

5. Stir in the butter and salt and then season to taste with black pepper. Cover and keep warm until required.

6. If desired, grate a little nutmeg over the purée just before serving.


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