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one green planet

Celeriac, also known as celery root, is the perfect substitute for mashed potatoes. Its puréed texture is creamy yet less starchy than regular potatoes, and its basic flavor makes it perfect for seasoning and pairing with more flavorful vegetables. The mushrooms that top the purée in this dish add a burst of flavor and meaty texture.

Herbed Celeriac Purée With Sautéed Chanterelle Mushrooms [Vegan]

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For the Celeric Purée:
  • 2 medium celery roots, peeled and chopped into 2-inch cubes
  • 2 cups cauliflower florets
  • 4 cups vegetable broth
  • 1 cup unsweetened, unflavored non-dairy milk
  • 1/2 medium yellow onion, diced
  • 2 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary, thyme, and sage
  • Salt and pepper, to taste
For the Mushrooms:
  • 1/2 pound chanterelles, cleaned, halved if large
  • 1/2 tablespoon olive oil
  • Salt and pepper, to taste


To Make the Celeriac Purée:
  1. Bring vegetable broth, milk, and salt to a boil in a large saucepan. Reduce heat to medium, add yellow onion, and simmer for 15-20 minutes or until the vegetables are tender.
  2. Drain liquid into a bowl and reserve for later use.
  3. Place vegetables and herbs into a food processor and add 2 tablespoons of olive oil, plus 2 tablespoons reserved broth, and purée until smooth and creamy. Add extra broth if creamier texture desired.
To Make the Mushrooms:
  1. Heat olive oil in a skillet over medium heat. Add chanterelles and cook covered 5-7 minutes. Add salt and pepper and continue to cook for another 2-3 minutes, until tender. Top purée with mushrooms and serve while warm.


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