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Celery Root, Kohlrabi, and Apple Purée

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This elegant celeriac, kohlrabi and apple purée offers a sophisticated twist on traditional mashed vegetables. The earthy, nutty notes of the celeriac and kohlrabi are beautifully balanced by the subtle acidity of the Granny Smith apple, creating a complex flavour profile that is both savoury and refreshing. Unlike a standard mash, this purée is passed through a ricer to achieve a remarkably light, velvety texture that feels truly indulgent on the plate.

As a versatile vegetarian side dish, it makes a wonderful accompaniment to a festive roast or a simple grilled main course. The inclusion of russet potatoes ensures a creamy consistency, while a final garnish of fresh chervil adds a delicate, aniseed-like finish. It is a practical choice for entertaining, as it can be prepared a day in advance and gently reheated without losing its smooth consistency or vibrant taste.

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Ingredients for Celery Root, Kohlrabi, and Apple Purée

  • 900g celery root (celeriac), peeled, cut into 3/4" cubes

  • Kosher salt

  • 675g kohlrabi, peeled, cut into 1/2" cubes

  • 450g russet potatoes, peeled, cut into 1" cubes

  • 1 Granny Smith apple (230g ), peeled, cored, cut into 1" cubes

  • 2 tablespoons (1/4 stick) unsalted butter

  • Freshly ground black pepper

  • Fresh chervil sprigs

  • A potato ricer or food mill

How to make Celery Root, Kohlrabi, and Apple Purée

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Add celery root to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, 11-13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with kohlrabi, then potatoes, cooking each separately until tender, 14-16 minutes for kohlrabi and 10-12 minutes for potatoes; add to bowl with celery root.

Meanwhile, bring apple and 2 tablespoons water to a boil in a small saucepan. Cover and cook over medium-high heat, stirring occasionally, until apple falls apart, 6-8 minutes, adding water by tablespoonfuls if dry.

Working in batches, pass celery root, kohlrabi, potatoes, and apple through a potato ricer into a large bowl. Pass mixture through ricer again if a smoother texture is desired. Stir in butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to a microwave-safe bowl, cover, and chill. Rewarm in microwave in 30-second intervals until heated through. Transfer to a large serving bowl. Garnish with chervil sprigs.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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