Celery Root Puree 8.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Instant Pot Nov 13, 2018

The blend of this mild root vegetable and potatoes makes the puree especially silky.

You'll need a 6-quart multicooker/electric pressure cooker. The recipe can be halved easily; for 4 servings, cook under pressure for 8 minutes.

Make Ahead: The puree can be refrigerated up to 3 days in advance; reheat on the stove top over low heat, covered.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

  • 2 pounds celery root (celeriac; 1 large or 2 medium)
  • 1 pound russet or other starchy potatoes, peeled and cut into 1-inch chunks
  • 4 cloves garlic, thinly sliced
  • 3/4 teaspoon fine sea salt, or more as needed
  • 1 cup water
  • 4 tablespoons (1/2 stick) unsalted butter, preferably somewhat softened
  • Freshly ground black pepper


Use a sharp chef’s knife to cut off the top and bottom of the celery root. Place the root on a cutting board on one of the flat sides so that it is stable. Cut away the rough peel in vertical strips, following the curved shape of the root. Remove any small or stubborn bits of skin with a vegetable peeler. Cut the celery root into 1-inch chunks and place in the pressure cooker.

Add the potatoes, garlic, salt and water, then give the mix a good stir. Cook on high pressure for 10 minutes.

Manually release the steam. Use an immersion (stick) blender to puree the vegetables directly in the pot, until smooth. Use a wooden spoon to stir in the butter, until it has melted. Taste, and add more salt, as needed, along with a good pinch of pepper.

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Recipe Source

Adapted from Ann Mah, author of "Instantly French! Classic Recipes for Your Electric Pressure Cooker" (St. Martin’s Griffin, 2018).

Tested by Bonnie S. Benwick.

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