Celery Root Potato Puree with Leeks

by Cara Gambini
Celery Root Potato Puree with Leeks

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 washed leeks and reduce heat to low.
  3. Sweat leeks slowly until they are entirely silky, 15-20 minutes.
  4. Set aside.

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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