Name: Roasted Celery Root Puree with Horseradish
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 people
Ingredients: 300 g celery root (peeled, cubed weight, approx. 1/2 medium size celeriac); 2 tbsp horseradish sauce (or more to taste); 8 tbsp natural yogurt/Skyr; 3 tbsp mayonnaise; 6 tbsp semi-skimmed milk (adjust the amount to get the consistency you want); 1-1.5 tbsp lemon juice (optional, works better if served as a dip); 1 tsp onion granules/powder; Salt and pepper to taste; 1 tbsp olive oil (for roasting the celeriac)

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This healthy roasted celery root puree with horseradish is deliciously sweet and tangy, as well as super easy to make. Perfect for serving warm with grilled meats or as a dip with crackers or raw vegetables. Ideal to make as part of your Thanksgiving menu.

I am a huge fan of root vegetables (see my Roasted Root Vegetable Soup) and today I am sharing a delicious recipe for roasted celery root puree with horseradish. The more I cook with root vegetables the more I realise how versatile they are. Celery root (celeriac) is round and grey, with knots and wiry bits sticking out all over, so not exactly pretty and appealing. I suspect this is one of the reasons we don’t buy it very often (myself included). The result is that celery root is underrated and not understood. Because in reality it is a beautiful and delicious vegetable, good enough to be the star ingredient in any dish.

Dips and vegetable purees are usually full of goodness and simple to make. This roasted celeriac recipe is no exception. Roasting vegetables is a simple process, definitely worth doing, especially when it comes to root vegetables. Roasting releases their sweetness and richness of flavour, something other cooking methods can’t do as well.

Horseradish, another underrated root vegetable, complements celery root really well, adding sharpness without making this celery root mash spicy. Initially I was going to use fresh horseradish but decided against it in the end as it’s very hard to find. Horseradish sauce is a convenient alternative.

Equipment you’ll need

Kitchen scales and measuring spoon
Cutting board and knife
Medium size oven sheet and baking paper
Blender and large spoon

How to make celery root puree: step-by-step

1. Place the cubed celeriac on top of a baking sheet lined with baking paper, season and drizzle with a little oil (approx. 1 tablespoon). Roast in the centre of the oven at 200 C for 30 minutes, until lightly browned and tender. Stir half way through. Remove from the oven.

Cubed roasted celeriac on top of baking sheet lined with parchment paper.

2. Place all the ingredients, including the celeriac, in the blender.

Cubed celeriac, yogurt and horseradish sauce in blender.

3. Puree, adjust the seasoning and add more milk/horseradish sauce if needed. Serve hot or chill, then serve as a dip.

More roasted celeriac recipes

If you love roasted celeriac you might like this Maple Glazed Celery Root Salad with Apple and Pecans. It’s another fantastic autumnal recipe idea. Also, did you know that celery root can be spiralized? Check out my easy Root Vegetable Nests recipe!

Serving suggestions

This celery root mash works really well as a healthier alternative to mashed potatoes. It makes a gorgeous looking dish served inside roasted squash, as in the photographs, perfect for a Halloween Party! It can also be served chilled with raw vegetable sticks, pita bread, crackers or cold meets.

I will enjoy it hot with lightly breaded chicken for dinner tonight. I need to leave room for dessert on this sweetest of nights! Happy Halloween🎃

Top tips for making celeriac puree

I recommend peeling the celeriac using a knife rather than vegetable peeler. Place it cut side down on top of a cutting board and slice the peel off all the way around.
Adjust the amount of milk and/or horseradish to suit your preference. The amounts used in this recipe will produce quite a thick mixture.
Keep refrigerated, covered, up to 2 days.
Serve warm alongside roasted or grilled meats, or chilled, with crackers or vegetable sticks.
If you’d like to serve this puree inside a squash (see the photographs) slice the squash horizontally, remove the seeds, season and drizzle with oil, and bake (open side up) in a preheated oven for about 30 minutes at 200 C (or a little longer if the vegetable has a thick rind). Spoon the mixture into the squash and serve (either hot or cold).
Freeze for up to 3 months.

More healthy dip recipes

KEEP IN TOUCH!

Have you made this celeriac puree? I’d love to know how it turned out for you. Let me know if you prefer it warm or chilled, thanks!

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