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Velvety French Celeriac Purée with Nutmeg & Butter

Celeriac purée, a classic in French bistros, elevates humble celery root into a silky side dish. This velvety purée showcases peeled, chunked celeriac simmered gently in milk until meltingly tender. Blended with rich butter and fragrant freshly grated nutmeg, it offers earthy sweetness balanced by warm spice. Topped with a drizzle of melted butter, a sprinkle of chopped parsley and an extra dusting of nutmeg, it’s an elegant accompaniment to roast meats, pan-seared fish or braised poultry. With just six ingredients and minimal hands-on time, this recipe brings timeless European comfort to any table and can be prepared up to a day ahead, then reheated gently for last-minute entertaining.

Side | French | Egg-Free | Gluten-Free | Nut-Free | Shellfish-Free | Vegetarian | Purée | Blender | Food Processor | Knife | Peeler | Saucepan | Celeriac | Cow Milk | Nutmeg | Unsalted Butter | Blending | Mashing | Simmering | Cold Weather | Comfort Food | Elegant Dinner | Make-Ahead | Under 1 Hour
Time to complete

Prep

10min

Cook

30min

Wait

0 minutes

Total

40min

Ingredients (Makes 6 servings)

Ingredients

  • 800 g (1.76 lb) celeriac (celery root), peeled and cut into chunks
  • 450 ml (1 ¾ cups) milk
  • 100 g (7 Tbsp) butter
  • 1 tsp freshly grated nutmeg
  • 1 tsp black pepper
  • 1 tsp salt

For Serving/Garnishing

  • 1 Tbsp (15 g) butter, melted
  • 1 Tbsp fresh parsley, chopped
  • ⅛ tsp freshly grated nutmeg
Nutrition Information (per 100g)
  • Calories: 100
  • Fat: 6
  • Protein: 2.3
  • Carbohydrates: 9.3
  • Fiber: 1.9
Directions

Prep Celeriac

  • 1. Peel the celeriac, slice into 2 cm (¾ in) pieces, then cut into uniform chunks.

Cook in Milk

  • 2. Place celeriac chunks in a large saucepan and pour in milk to cover. Season with 1 tsp salt.

Simmer Until Tender

  • 3. Bring to a gentle simmer over medium heat. Cook uncovered for 20–30 minutes, until celeriac yields easily to a fork.

Blend to Purée

  • 4. Drain excess milk or reserve it. Mash celeriac in the pan or transfer to a blender or food processor and purée until completely smooth, adding reserved milk if needed.

Enrich & Season

  • 5. Return purée to low heat. Stir in 100 g butter, 1 tsp pepper and 1 tsp grated nutmeg until fully incorporated.

Garnish & Serve

  • 6. Transfer to a warmed bowl. Drizzle with melted butter, sprinkle with parsley and finish with a light grating of nutmeg.
Cookix's Secrets

Cheesy Upgrade

  • Fold in 50 g grated Parmesan or Gruyère for a nutty, savory finish.

Consistency

  • Adjust the final thickness by adding reserved cooking liquid or extra milk to taste.

Dairy-Free

  • Use unsweetened almond milk and olive oil instead of dairy for a vegan-friendly purée.

Flavor Infusion

  • Warm the milk with a bay leaf or garlic clove before cooking for subtle aromatic depth.

Herb Twist

  • Stir in finely chopped chives, tarragon or dill for fresh herbal notes.

Luxury Finish

  • Drizzle a few drops of truffle oil over the purée just before serving for an indulgent touch.

Make-Ahead

  • Refrigerate purée up to 24 hours; reheat gently over low heat, stirring in a splash of milk.

Presentation

  • Swirl the surface with a spoon and dot with microgreens or chive blossoms for a refined look.

Root Blend

  • Mix equal parts cauliflower or potato with celeriac for balanced flavor and texture.

Spice Boost

  • Add a pinch of smoked paprika or cayenne pepper for a subtle smoky warmth.

Texture

  • For ultra-smooth results, pass the hot purée through a fine-mesh sieve after blending.