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celery root puree with green onions in a black bowl

Celery Root Puree

Sam Cooks Kindness
This Instant Pot Celery Root Puree is creamy and loaded with fall flavors of rosemary, sage and garlic. Easy to make, no-drain, instant pot recipe that's the perfect addition to any holiday or cozy fall meal!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Holiday Dish, Side Dish
Servings 6 servings

Ingredients
  

  • 1 lb celery root
  • 2 lbs gold potatoes
  • ¾ cup vegetable broth
  • 1 teaspoon poultry seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoons nutritional yeast
  • ½ teaspoon sea salt
  • 1-2 tablespoons vegan butter optional

Instructions
 

  • Prepare veggies- Wash and scrub potatoes and celery root. For celery root, remove tough outer skin, either by peeling or carefully with a knife. Cut into small ½ inch cubes. For potatoes, peel (or leave skins on) and cut into rough chunks.
  • Add prepared celery root, potatoes and broth to instant pot. Pressure cook for 12 minutes, allowing a 8-10 minute natural release, and then carefully vent the rest of the pressure.
  • Add remaining ingredients and mash well or use an immersion blender until creamy. Adjust seasonings to taste and serve!

Notes

Storage- Will keep in the fridge for 5-7 days