Home & garden

Celery puree: 3 delicious recipe ideas presented

Celery has long been considered a boring soup vegetable. The tuber can be prepared in so many ways. For example, as a delicious puree. Not tried yet? Then let yourself be inspired by our 3 recipe ideas.

When it comes to celery, most people only think of soup vegetables. But the white tubers and the celery stalks can also be used in many other recipes and are increasingly used by top chefs. They like to serve a portion of celery puree with game or beef.

Not only does celery harmonize well with the potato, there are also other beautiful recipes with which you can surprise family and friends. Here are just a few ideas.

1. For purists: seller puree without companion

If you love the pure taste of celery puree, you should stick to the variant without any other vegetables. For a celery puree for 4 people you need:


  • 1 tuber of celery
  • 200 ml cream
  • some butter
  • Salt, nutmeg, pepper


❶ First of all, you have to remove the firm skin from the celery. Then the celery is cut into small cubes.

❷ Now melt some butter in a saucepan and then sweat the celery cubes a little.

❸ After a few minutes, add the cream and lower the temperature. Now the vegetables have to simmer for a while.

❹ If the celery is somewhat soft, add a little salt, pepper and freshly grated nutmeg. Then the amount must be pureed. A

" My advice: For a figure-friendly variant, simply replace the 150 ml cream with vegetable broth. Then don't add as much salt anymore.

2. The classic: Celery mashed potatoes

The dream couple of celery and potatoes also harmonize with puree. For 4 people as a side dish you need for a celery mashed potato:


  • 1 tuber of celery
  • 500 - 600 g potatoes, cooked with flour
  • 70 g butter
  • 200 ml milk
  • Salt, pepper, nutmeg


❶ First cut the potatoes and the celery into pieces of the same size so that they are cooked at the same time later.

❷ Cook the cubes in salted water and then pour the water off.

❸ Now put the butter, spices and hot milk in the pot. Now shred the mixture with a hand blender, a blender or a potato masher - depending on how fine you want the mixture to be.

❹ Taste the puree again after shrinking. If it is too firm, you can add a sip of milk. If it's going to get creamier, use some butter instead.

3. For those keen to experiment: apple and celery puree

Celery puree also cuts a fine figure with apples. For 4 people you need:


  • 1 tuber celery, peeled and diced
  • 1 large, sour apple, peeled and diced
  • 70 ml milk
  • 50 g butter
  • Salt, pepper, nutmeg


Put celery and apple cubes in a saucepan and pour water over them so that the cubes are barely covered. Salt the water and let the mixture cook until the celery and apple are soft enough.

Now pour off the water and add butter, water and the various spices. Then puree properly.

»My tip at the end:
The most important thing with all purees is not to let them stand too long. Serve the puree as soon as possible, otherwise the taste and consistency will suffer. It tastes best freshly pureed.