Celery root is not the most attractive vegetable, but it has a distinct and delicious taste. This creamy side dish is flavoured with anise and goes well with traditional roast dinners.

Yield: Serves 10.



  • ​6 cups cubed peeled celery root (1 inch)
  • 2 cups milk (2%)
  • 2 whole star anise*
  • 1 bay leaf*
  • 1/4 cup whipping cream, optional*
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper


  1. Combine celery root, milk, star anise and bay leaf in a large saucepan. Bring to a boil over medium heat.
  2. Reduce heat and simmer, covered, stirring frequently, until celery root is tender, about 30 - 35 minutes. Remove from heat.
  3. Strain mixture through a colander into a large heatproof bowl, reserving celery root mixture and strained milk.
  4. Remove and discard star anise and bay leaf from celery root. Reserve 3/4 cup strained milk; discard remaining strained milk.
  5. Place celery root and reserved strained milk in a food processor; process until smooth.
  6. Force mixture through a sieve into a bowl; discard pulp. Add cream, salt and pepper; stir to combine. Serve immediately.
Nutritional analysis per serving:

69 calories, 2.9 g fat, 2.1 g protein, 9.7 g carbohydrate, 1.7 g fibre, 163 mg sodium

Tip: Star anise is a brown star-shaped pod containing seeds. It is used as a spice in Asian cuisine. Look for it in Asian grocery stores or specialty food stores