Celeriac Puree

Recipe Summary

This recipe was created for Dr. Andrew Weil by Chef Caprial Pence.

Recipe Servings: 4 portions

Recipe Preparation Time: 10 minutes
Recipe Cook Time: 20 minutes


2 medium celeriac, peeled and diced
3 cloves garlic
1/4 cup Lucini® Premium Select Extra Virgin Olive Oil®
2 teaspoons unsalted, organic butter
Salt and freshly ground pepper


Combine the celeriac and garlic in a saucepan and cover with water. Cook over high heat until the celeriac is tender about 20 minutes.

Drain the celeriac and place in the food processor. Puree and add the olive oil and butter and puree until very smooth.

Season with salt and black pepper. Serve warm.


Chef Caprial Pence is the chef and co-owner of Caprial's Bistro in Portland, Oregon, which opened in 1992. Shortly after graduating from the Culinary Institute of America, Caprial was named Best Chef: Pacific Northwest by the James Beard Foundation, the first female recipient of this prestigious award.