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Celery Root + Spring Allium Purée


2 medium-small Celery roots, about 5-6oz each

1 medium Russet Potato, about 5-6oz

3 Tablespoons Butter

1/2 cup finely chopped Spring Allium, green garlic, spring onion, ramps, etc.

3 Tablespoons Half-n-Half

1/2 teaspoon Kosher Sea Salt

1/2 teaspoon ground White Pepper


  • Peel celery root and potato.

  • Cut potato into quarters then cut the celery root so that the pieces are about half the size of the potato quarters.

  • Place cut potato and celery root into an Instapot with half a cup of water and cook on high pressure for 20 minutes. Alternatively, you can put into a pot cover with water and bring to a boil on the stovetop. Cook until tender, about 20 minutes.

  • In a small saucepan melt butter.

  • Once butter is foamy add allium and cook on low-medium heat for about 5 minutes. Set aside.

  • Once celery root and potato is tender, strain off the water.

  • Add the allium butter, salt, pepper and half-n-half to the celery root and potato.

  • Mix with either a beater or a masher until smooth and creamy.

Makes 4-6 Servings.


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