Servings: 4

Weight Watcher Smart Points: 7

Preparation Time: 20 Minutes

Cooking Time: 20 Minutes

Ready In: 40 Minutes


  • 2 dry leaves
  • 2-4 Tablespoons butter, optional
  • 1½ lbs celery root
  • Fresh herbs, to garnish, optional
  • 3 garlic cloves
  • 1½ cups milk
  • 1½ lbs potatoes
  • salt, pepper
  • 1½ cups water


  1. Peel the celery root by cutting off the outer skin with a knife
  2. Cut the celery root into small pieces.Peel the potatoes and cut them into small pieces as well
  3. The potatoes should be slightly larger pieces than the celery root.Place the celery root and potatoes into a medium pot
  4. Add the bay leaf and the garlic clove
  5. Pour in the milk and water
  6. Season with salt and pepper
  7. Cover the pot with a lid, bring to a boil, reduce to a simmer and cook for 15-20 minutes, until the vegetables are tender and can be pierced with a fork.Drain off the liquid, but set aside some of the liquid.Discard the bay leaf and the garlic cloves.Place the cooked celery root and potatoes into a food processor and pulse a few times to combine.Pour in some of the reserved cooking liquid, adding as much as you like to have the consistency of puree that you're looking for
  8. Add more or less, according to your preference.Season with salt and pepper, if it needs it
  9. You can also add a pat of butter, it's up to you
  10. Garnish with fresh herbs.

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