Oxbow Farm & Conservation Center

Celeriac & Potato Puree

From the Oxbow archive


  • 3 large potatoes
  • 3-4 celeriac
  • 1 C heavy cream
  • 1 stick cold butter, cut into pats
  • sea or kosher salt and freshly ground pepper
  • ground coriander (optional)
  • fresh chopped parsley

  • Peel potatoes and cut into 1” pieces. Using a sharp knife peel the celeriac (don’t worry about getting every nook peeled) and cut into 1” pieces. Put roots in a large stock pot and cover with water by 2” and season generously with salt. Bring to a boil and cook until both roots are fork tender, about 20 minutes and strain.

  • Pass roots through a food mill into your soup pot. Add about 1/4 of the hot cream and 2 pats of butter and stir with gusto until cream and butter are thoroughly combined, repeat until all the cream and butter are incorporated. Note: if you would like to cut down on the fat you can use a veggie or chicken stock for some of the cream.

  • Season to taste with salt and pepper, and if using coriander I like to add 1/2 to 1 teaspoon. Garnish with parsley.