Celery Root and Pear Purée

Makes a wonderful starter course to a holiday meal.

Serves: 4Hands-on: 20 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 4


  • 1 large celery root, peeled and cut into 1” cubes
  • ½ large white onion, diced
  • 2 ripe Anjou pears, peeled, cored, and diced
  • ¾ cup heavy cream
  • 3 Tbsp. unsalted butter
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper


  • Place the celery root, onion, and pears in a medium-size saucepan and covered with water; bring to a boil over high heat. Reduce the heat to a simmer and cook until the celery root is very soft, about 50 minutes. Drain, reserving ½ cup of the cooking liquid.
  • Place the celery root mixture in a blender or food processor and process until smooth. Add the cream, butter, salt, and pepper; pulse to combine. If necessary, reheat over low heat, stirring frequently. If the mixture seems too thick, add a little of the reserved cooking liquid. Adjust seasoning to taste. Serve hot.