Celeriac and Mascarpone Purée

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


  • 1 celeriac, rough outer skin removed and diced into 2.5cm (1 in) cubes
  • 2 garlic cloves, peeled (optional)
  • a knob of butter
  • ½ mug of mascarpone cheese
  • salt and freshly ground black pepper


  1. Place the diced celeriac and garlic in a pot of salted water (to just cover) and simmer for about 15 minutes, until the celeriac is fork-tender. Drain, pop the celeriac and garlic back into the pot and move it around over a low heat for a minute or so to remove some of the moisture. Now you can either blitz it in a blender or mash in the pot to a smooth paste before folding through the butter and mascarpone. Season and serve.

  • Category: Side Dish


  • Serving Size: 1 serving
  • Calories: 180
  • Sodium: 193 mg
  • Fat: 12.4 g
  • Saturated Fat: 77.9 g
  • Carbohydrates: 14.7 g
  • Fiber: 1.3 g
  • Protein: 1.8 g
  • Cholesterol: 14 mg