Celery Root Puree with Dukkah

This root vegetable is a favorite amongst our Chefs. It makes a velvety puree with an earthy yet fresh flavour. Top this side dish with our Dukkah Nut and Spice Mix to add crunch and a ton of flavour.

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Yield: Serves 6

Celery Root Puree with Dukkah


  • 1 tbsp salted butter
  • 1 tsp olive oil
  • 1 shallot, roughly chopped
  • 1 clove garlic, roughly chopped
  • 1 medium celery root, peeled and diced (5 - 6 cups)
  • 1 1/2 cups milk (2%), plus more if needed.
  • Kosher salt to taste*
  • Dukkah Nut and Spice Mix (link below)*


  1. Heat butter and oil in a medium pot over medium-low heat. Cook shallots, and garlic until softened, about 5 minutes.
  2. Add celery root, and milk and bring to a boil over medium-high. Reduce to medium-low, cover and cook until celery root is fork tender, about 15 minutes.
  3. Transfer to a blender or food processor. Blend until smooth, scraping sides as needed, about 2 minutes. Add a splash more milk if needed until puree is the consistency of thin mashed potatoes. Season with salt to taste.
  4. Transfer to a serving bowl. Serve topped with Dukkah Nut and Spice Mix.
Nutritional analysis per serving:


117 calories, 4.3 g fat, 4.3 g protein, 17 g carbohydrates, 2.7 g fibre, 182 mg sodium

*Ingredient not included in nutritional analysis

Tip: Don’t worry if the milk seems to have curdled after cooking the celery root; it will smooth out when blended.