Potato and Celeriac Purée

Potato and Celeriac Purée

4 servings
Preparation 10 min
Cooking 25 min

280 calories per serving 


4 potatoes, Russet or Idaho type, or Yukon Gold (yellow)   1 kg
1/4 celeriac, sliced   160 g
3 tbsp butter, unsalted   40 g
2/3 cup milk, partly skimmed, 2%   170 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A food mill or a potato ricer will be very useful to purée the vegetables. A food processor cannot give the proper texture.


  1. Prepare the vegetables: Peel the celeriac than cut it intl slices. Do not peel the potatoes. Boil or steam until very tender, about 20-25 min. Drain well and peel.
  2. Meanwhile, in a microwave-safe bowl, pour in the milk* with butter and microwave on medium-high for a couple tens of seconds until hot.
  3. Pass the vegetables through a food mill, then put the purée back into the pot used to cook the vegetables. Pour in the butter-milk mixture, then add salt and pepper to taste. Blend well using a spatula.
  4. Reheat and serve warm.


* Add more or less milk depending on how creamy you like your purée.

Nutrition Facts Table

Nutrition Facts

per 1 serving (300g)


% DV*

* DV = Daily Value




10 g

15 %

Saturated 6 g
+ Trans 0.5 g

32 %


25 mg


70 mg

3 %


45 g

15 %


5 g

19 %


4 g


7 g

Vitamin A

10 %

Vitamin C

35 %


8 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
Low :
Source of :
Calcium, Copper, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Vitamin K, Zinc
Good source of :
Fibre, Iron, Manganese, Niacin, Phosphorus, Vitamin C
Excellent source of :
Folacin, Magnesium, Potassium, Vitamin B6

More info

This recipe is in the following categories: Potato | Side dishes | Halal | High Fibre | High Iron | Kosher | Low Sodium | Vegetarian

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