Recipe for a creamy celery root & rutabaga side

Creamy Celery Root & Rutabaga Side

I think for a while there I had a love/hate thing for rutabaga~maybe like you I would: make it/eat it/have “enough” of it/be done of it/crave it/”love” it….yep, that pretty much sums up rutabaga for me…so as you can see I am in the “craving” it mode but I wanted to add something to give it a twist hence the celery root.  And why not, they are neighbors in the produce section but too many times we never think of the poor old unattractive celery root.  Well not today~the buck stops here-grab some this week and surprise your family with a great alternative to cauli~mash.  Enjoy!!

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Creamy Celery Root & Rutabaga Side
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  • 1 organic rutabaga~peeled and cubed into 1-1/2 pieces
  • 1 organic celery root~peeled and cubed into 1-1/2 pieces
  • 2 cups chicken stock~homemade or organic is best
  • Salt & Pepper
  • 1/2 cup organic cream cheese
  • 1/4 butter
  • Parmesan cheese~freshly shaved
  • 1-2 sprigs fresh organic thyme
  • **if you have some on hand a drop or two of heavy whipping cream is a nice addition, just not too much or your dish will be too thin


  1. In a medium saucepan toss in your stock, cubed veggies, salt and pepper; bring to a gentle boil and cook until fork tender (about 20 minutes). 
  2. Drain and return to pan that is set over medium heat and stir continuously until much of the stock has evaporated
  3. add in the cream cheese and butter~using a masher of some kind break up the cubes and then turn to a hand electric mixer
  4. starting on the lowest speed really mix your ingredients and slowly work up to the highest setting. 
  5. Finally add your parmesan cheese and sprigs of thyme~taste and season to you liking 🙂

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