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Celery purée
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.
A great accompaniment to roast meat or grilled fish.
695
55 min.
Easy
3.75 €
4 people
9 IngredientsLast modified on: January 18th 2026
800 g celeriac
200 g 
1 litre 
1 
100 g 
50 g 
2 tablespoons mustard (optional)
Times for this recipe
Preparation: 35 min.
Cooking: 20 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
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.
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.
Note: As always, when cooking in milk, keep an eye on the boiling point, as overflowing can happen very quickly.
Stage 5 - ⌛ 10 min.
Stage 6
...to obtain a dry purée, which you return to the saucepan emptied of milk and placed over medium 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 110 RDI=10 % | 140 RDI=20 % | 1,940 RDI=100 % | 8,100 RDI: 100 % |
| Per 100 g | 2 RDI=1 % | 5 RDI=0 % | 6 RDI=1 % | 90 RDI=4 % | 380 RDI: 4 % |
| Per person | 20 RDI=6 % | 30 RDI=3 % | 30 RDI=5 % | 480 RDI=20 % | 2,030 RDI: 20 % |
How much will it cost?
- For 4 people : 3.75 €
- Per person : 0.95 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Like these other recipes: Elsa's Comtoise galette, Yeast-based flaky dough (for croissants), Celeriac and parsley soup, Celeriac and sesame soup, Cramique, ... See them all 69
Celeriac
Like these other recipes: Celery risotto, Avocado and celery remoulade, Celeriac in cream and mustard sauce, Leek and celery soup, Remoulade celery with tarragon and mimosa eggs, ... See them all 20
Potatoes
Like these other recipes: Pork roast with herbs, Winter vegetable soup, Express sauerkraut, Gratin with Parmesan flavours, Pan-baked hash brown (Hash-brown casserole), ... See them all 87
Butter
Like these other recipes: Baked apples from St Aubin le Vertueux, Roasted cauliflower, Strawberry and rhubarb crumble, Gingerbread, Paris flan filling, ... See them all 486
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