Celery Root & Potato Puree with Brown Butter and Sage
Make Celery Root & Potato Puree with Brown Butter and Sage, an American/European dinner recipe with celery root, Russet potatoes, garlic cloves. It has about 45 min, about 280 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Celery Root & Potato Puree with Brown Butter and Sage is an American/European dinner recipe that takes about 45 min, makes 6 servings, has about 280 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonCelery Root & Potato Puree with Brown Butter and Sage ingredients
- 1.5 lbs celery root
- 1 lb Russet potatoes
- 3 cloves garlic cloves
- 0.5 cup milk
- 0.25 cup heavy cream
- 6 tbsp butter
- 10 leaves fresh sage leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp nutmeg
How to make Celery Root & Potato Puree with Brown Butter and Sage
- Place the peeled and cubed 1.5 lbs celery root, 1 lb Russet potatoes, and 3 smashed garlic cloves into a large pot. Cover with cold water by about an inch and add 1 teaspoon of salt.
- Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the celery root and potatoes are fork-tender and easily pierced.
- While the vegetables cook, prepare the brown butter and sage. In a small saucepan, melt 6 tablespoons of butter over medium heat. Add 10 fresh sage leaves to the melting butter.
- Continue cooking the butter, stirring occasionally, until it turns a rich golden-brown color and smells nutty, and the sage leaves become crispy, about 5-7 minutes. Immediately remove from heat to prevent burning and set aside.
- Once the vegetables are tender, drain them thoroughly in a colander, letting them sit for a few minutes to release excess steam. Return the drained vegetables and garlic to the empty pot.
- Add 1/2 cup milk and 1/4 cup heavy cream to the pot with the vegetables. Using a potato masher, ricer, or immersion blender, mash or blend the mixture until smooth and creamy. For a super smooth puree, use a food mill or pass through a fine-mesh sieve.
- Stir in the brown butter, discarding the crispy sage leaves (or crumble them over the top for garnish). Season the puree with 1/2 teaspoon black pepper and an optional 1/4 teaspoon freshly grated nutmeg. Taste and adjust salt and pepper as needed.
- Serve the Celery Root & Potato Puree immediately, garnished with a few fresh sage leaves if desired.
Celery Root & Potato Puree with Brown Butter and Sage FAQ
How do I make Celery Root & Potato Puree with Brown Butter and Sage?
Make Celery Root & Potato Puree with Brown Butter and Sage by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Celery Root & Potato Puree with Brown Butter and Sage?
The main ingredients include celery root, Russet potatoes, garlic cloves, milk, heavy cream. The full ingredient list is included on this page.
How long does Celery Root & Potato Puree with Brown Butter and Sage take?
This recipe takes about 45 min, depending on prep speed and kitchen equipment.
How many calories are in Celery Root & Potato Puree with Brown Butter and Sage?
Recipe Genius estimates about 280 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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