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Celeriac Puree with Blue Cheese
  • Prep
    15 mins
  • Total
    25 mins
  • Serving

Celeriac Puree with Blue Cheese


  • 450 g (1 lb) celeriac (celery root), peeled and diced
  • 2 stalks celery, finely diced
  • 2 potatoes, peeled and diced
  • 60 mL (4 tbsp) butter
  • 125 g (1 unit) Caronzola cheese, well chilled, rind removed, diced
  • Freshly ground pepper to taste
  • Fresh herbs to taste


Cook the celeriac in boiling salted water for 15 minutes. Add the potatoes and cook until both vegetables are tender when pierced with a fork.

Drain and return to the heat to evaporate excess water.

Pass through a food mill and add the butter.

Add the Caronzola cheese and pepper, and mix well.

Serve with fresh herbs of your choice.

TIP: Use parsnips instead of celeriac for a delicious variation.