How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Celery-Root Puree with Truffle Butter?

You need 6 ingredients. The key ingredients include: 3 lb celery root (sometimes called celeriac; 2 large), peeled with a knife and cut into 1/2-inch pieces (8 cups), 1 3/4 lb boiling potatoes (3 large), peeled and cut into 1/2-inch pieces, 1 cup heavy cream, 4 oz black truffle butter* or 1 stick (1/2 cup) unsalted butter, and more.

Is Celery-Root Puree with Truffle Butter suitable as general?

Yes, Celery-Root Puree with Truffle Butter falls under the General category and is a great choice for this type of meal.

How do I store leftover Celery-Root Puree with Truffle Butter?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Celery-Root Puree with Truffle Butter Recipe

Name: Celery-Root Puree with Truffle Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb celery root (sometimes called celeriac; 2 large), peeled with a knife and cut into 1/2-inch pieces (8 cups); 1 3/4 lb boiling potatoes (3 large), peeled and cut into 1/2-inch pieces; 1 cup heavy cream; 4 oz black truffle butter* or 1 stick (1/2 cup) unsalted butter; 1 teaspoon salt; 1/4 teaspoon black pepper

Try this homemade Celery-Root Puree with Truffle Butter recipe the whole family will love. Made with celery root, boiling potatoes, heavy cream and butt…

This Celery-Root Puree with Truffle Butter relies on simple, everyday ingredients such as heavy cream, salt and black pepper. It comes together quickly and makes 4 servings, at about 616 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

3 lb celery root (sometimes called celeriac; 2 large), peeled with a knife and cut into 1/2-inch pieces (8 cups)
1 3/4 lb boiling potatoes (3 large), peeled and cut into 1/2-inch pieces
1 cup heavy cream
4 oz black truffle butter* or 1 stick (1/2 cup) unsalted butter
1 teaspoon salt
1/4 teaspoon black pepper

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Quick Info

Servings
4 servings
Calories
616 kcal
Category
General

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