This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
3,122
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
To finish around 7pm, you'll need to have started before: .Change end time
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 | 62 RDI=97 % | 110 RDI=42 % | 137 RDI=188 % | 1,935 RDI=97 % | 8,102 RDI: 97 % |
| Per 100 g | 2 RDI=4 % | 5 RDI=2 % | 6 RDI=9 % | 89 RDI=4 % | 377 RDI: 4 % |
| Per person | 15 RDI=24 % | 27 RDI=10 % | 34 RDI=47 % | 483 RDI=24 % | 2,025 RDI: 24 % |
How much will it cost?
- For 4 people : 3.75 €
- Per person : 0.95 €
Change currency:
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: Pistachio confectioner's custard, Antoinette's caramelized apple cake, Chocolate and vanilla crème brûlée, Celeriac soup with mustard, Cream of cauliflower soup with smoked haddock , ... See them all 69
Celeriac
Like these other recipes: Celeriac Rémoulade , Celery and avocado salad, Celeriac and sesame soup, Normandy seafood stew, Celeriac and parsley soup, ... See them all 20
Potatoes
Like these other recipes: Normandy seafood stew, Truffade original, Seafood sauerkraut, Hearty potato and ham gratin, Valay salad, ... See them all 91
Butter
Like these other recipes: Roasted cauliflower, Filo leeks and cheese tart, Lime (or lemon) curd, Spinach Mornay, Grapefruit cake, ... See them all 498
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.62 M 714.6 2 hours 40 min.
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.). January 5th 2020398 K4 1 hour 50 min.
Pan con tomate
"Pan con tomate" (tomato toast) is a staple of Spanish cuisine, where it is often served as an aperitif snack. It is really simple to make and delicious: the bread is rubbed with half a tomato to soak it with the juice. After that, all it needs is seasoning and a drizzle of olive oil. This is a slightly more sophisticated version. June 13th 201861 K4.8 7 min.
Apple paste
Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here. November 6th 2019103 K5 10 days 50 min.
Julia salad
This salad takes its inspiration from the famous Caesar salad, but is simpler. The combination of chicken with croutons is a delicious way to use up leftovers. February 10th 202147 K3 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.