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Celery purée

Name: Celery purée
Prep time: 31 min
Cook time: 20 min
Total time: 51 min
Yield: 4 people
Cuisine: French
Ingredients: 800 g celeriac; 200 g potatoes; 1 litre whole milk; 1 bayleaf; 100 g butter; 50 g cream; 2 tablespoons mustard; Salt; Pepper

For this celery purée, mostly celery of course, but also a little potato for texture, and a hint of old-fashioned mustard to finish.

A great accompaniment to roast meat or grilled fish.

3,472

Duration

55 min.

Difficulty

Easy

Last modified on: January 18^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 800 g celeriac
2 200 g potatoes
3 1 litre whole milk
4 1 bayleaf
5 100 g butter
6 50 g cream
7 2 tablespoons mustard (optional)
8 Salt
9 Pepper
Total weight: 2,155 grams

Times for this recipe

Preparation

35 min.

Cooking

20 min.

All in all

55 min.

Preparation 35 min.

Cooking 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Prepare 800 g celeriac.

Peel and wash 200 g potatoes.

Stage 2 - ⌛ 5 min.

Cut the potatoes and celery into slices. A mandolin is ideal for this, but you can also do it with a knife.

Stage 3 - ⌛ 3 min.

Pour 3 tablespoons of water into a large saucepan, followed by 1 litre whole milk (the water will prevent the milk from sticking to the bottom).

Add celery and potato slices, 1 bayleaf, salt and pepper.

Stage 4 - ⌛ 20 min.

Cook over low heat until the celery is tender.

Note: As always, when cooking in milk, keep an eye on the boiling point, as overflowing can happen very quickly.

Stage 5 - ⌛ 10 min.

Remove the vegetables from the pan with a skimmer and place in a food mill.

Grind everything...

Stage 6

...to obtain a dry purée, which you return to the saucepan emptied of milk and placed over medium heat.

Stage 7 - ⌛ 2 min.

Whisk in 100 g butter, cut into small pieces, then 50 g cream.

Turn off the heat.

Stage 8 - ⌛ 1 min.

Finish by adding 2 tablespoons mustard (preferably "à l'ancienne" for the aesthetic appeal of the grains), check the seasoning and your celery purée is ready.

Remarks

You can use the cooking milk, with its slight celery flavour, later for another recipe, such as a potato gratin or béchamel sauce.

Keeping: 1 or 2 days in the fridge, in a closed container.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=4 %	5 g RDI=2 %	6 g RDI=9 %	89 kcal RDI=4 %	377 kJ RDI=4 %
Per person	15 g RDI=24 %	27 g RDI=10 %	34 g RDI=47 %	483 kcal RDI=24 %	2,025 kJ RDI=24 %
Whole recipe	62 g RDI=97 %	110 g RDI=42 %	137 g RDI=188 %	1,935 kcal RDI=97 %	8,102 kJ RDI=97 %