Tournant's Celery Root Purée

Celery may never see a starring role in any recipe or dish, but it plays an always-important supporting role in the culinary traditions of Western cooking as an aromatic foundation for flavor enhancement. It’s an ultra-versatile and essential ingredient in soups, stews, roasts, and bakes. Celery adds natural, earthy saltiness and depth to the flavor profiles of any dish. And it’s fun to chop, especially with a sharp, professional kitchen tool like the Station Knife. Tournant founders and chefs Mona and Jaret love what celery brings to the table and use celery root to liven up everyday mashed potatoes for an exciting side dish with a slightly sweet and nutty flavor. In fact, celery brings so much unexpected delight to mashed potatoes that they named this dish Celery Root Purée. It seems like celery is about to get its 15 minutes of fame.


1 medium celery root, peeled and diced

2 baking potatoes, peeled and diced

2 cups heavy cream

1⁄4 cup unsalted butter

Kosher salt



Boil the potatoes in well-salted water. Drain, mash well, and set aside.


Gently boil the celery root in the heavy cream until very tender.


Purée the celery root in the pot using an immersion blender until very smooth. Alternatively, carefully transfer to a food processor and process until smooth.


Fold in the mashed potatoes and butter and stir until well combined. Adjust seasoning with kosher salt and serve hot!


Spoon purée into a shallow gratin dish and broil until the top is golden brown.

Raw celery root is crisp and firm, requiring a hearty knife to remove the tough peel and dice the heart of the root. With the Station Knife, an all-around kitchen workhorse, it’s easy to transition from dicing firm celery to peeling and cutting soft potatoes. When the dicing is done, use the spine of the blade to scrape the chunks into pot. Make seamless prep a reality with the Station Knife.


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