Celery Root Potato Puree with Leeks

by Cara Gambini
Celery Root Potato Puree with Leeks - Texas Hill Country Olive Co.

Here's a flavorful and vegan alternative to mashed potatoes. Celery root adds a delicate herbaceous flavor, while the silky leeks add depth. Our buttery Spaniard Extra Virgin Olive Oil makes the combo wonderfully rich.


  • 2 medium leeks, washed and thinly sliced
  • 1/4 c plus 1/3 c Spaniard Extra Virgin Olive Oil
  • 2 lb Yukon Gold potatoes, peeled, 2" pieces
  • 1 lb celery root, peeled, 2" pieces
  • 3 cloves garlic, peeled, whole
  • Kosher salt


  1. Heat 1/4 cup olive oil in a wide skillet over medium heat.
  2. Add the washed leeks and reduce heat to low.
  3. Sweat the leeks slowly until they are entirely silky, about 15-20 minutes.
  4. Add the potatoes, celery root, and garlic cloves to the skillet with the leeks.
  5. Season with salt to taste.
  6. Pour in 1/3 cup of olive oil and toss to coat the vegetables evenly.
  7. Cover the skillet and cook over medium-low heat for about 20 minutes, or until the vegetables are tender.
  8. Remove the lid and continue cooking for another 5-10 minutes, or until the vegetables are lightly browned and caramelized.
  9. Serve hot and enjoy!

Time to Eat!

Looking for something delicious to pair with your yummy leaks? The following proteins are the perfect entrée for this lovely side:

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