Lemon-Thyme Celeriac and Potato Puree

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 2 min

Total 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) celeriac, peeled and 1-inch (2.54 cm) diced
1 lb (450 g) Yukon Gold potatoes, peeled and 1-inch (2.54 cm) diced
3 tbsp (45 ml) unsalted butter
1/2 cup (120 ml) whole milk, warmed (plus more as needed)
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) finely grated lemon zest
1–2 tsp (5 to 10 ml) fresh lemon juice, to taste
1 tsp (5 ml) fresh thyme leaves, finely chopped
2 tbsp (30 ml) fresh chives, finely snipped (optional)
Kosher salt, to taste
Freshly ground black or white pepper, to taste

Show original ingredient measurements

1 lb / 450 g celeriac, peeled and 1-inch diced
1 lb / 450 g Yukon Gold potatoes, peeled and 1-inch diced
3 tbsp unsalted butter
1/2 cup (120 ml) whole milk, warmed (plus more as needed)
1 tbsp extra-virgin olive oil
1 tsp finely grated lemon zest
1–2 tsp fresh lemon juice, to taste
1 tsp fresh thyme leaves, finely chopped
2 tbsp fresh chives, finely snipped (optional)
Kosher salt, to taste
Freshly ground black or white pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place celeriac and potatoes in a pot, cover with cold, well-salted water by 1 inch (2.54 cm), and bring to a boil. Reduce to a brisk simmer and cook until very tender, 15–20 minutes.
2. Drain thoroughly, return to the hot pot, and let sit 1–2 minutes to steam off excess moisture.
3. Mash with a potato masher or pass through a ricer for a silkier texture.
4. In a small saucepan, melt the butter in the warm milk; stir in the olive oil. Gradually fold into the mash until creamy and supple, adding a splash more milk if needed.
5. Season with lemon zest, 1 teaspoon (5 ml) lemon juice to start, thyme, salt, and pepper. Taste and adjust salt, pepper, and lemon juice until bright but balanced.
6. Fold in chives (if using) and serve hot.

1. Place celeriac and potatoes in a pot, cover with cold, well-salted water by 1 inch, and bring to a boil. Reduce to a brisk simmer and cook until very tender, 15–20 minutes.
2. Drain thoroughly, return to the hot pot, and let sit 1–2 minutes to steam off excess moisture.
3. Mash with a potato masher or pass through a ricer for a silkier texture.
4. In a small saucepan, melt the butter in the warm milk; stir in the olive oil. Gradually fold into the mash until creamy and supple, adding a splash more milk if needed.
5. Season with lemon zest, 1 teaspoon lemon juice to start, thyme, salt, and pepper. Taste and adjust salt, pepper, and lemon juice until bright but balanced.
6. Fold in chives (if using) and serve hot.