Recipe description
June 22, 2026
Celeriac potato puree with mushrooms
Creamy, fiber-rich puree pairing for gentle digestion and balance.
82%
General Gut Health Match
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We found the following allergens in the recipe ingredients: celery, tree_nut, milk
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from celeriac and potato, supporting gentle digestion.
- Includes polyphenol-rich mushrooms and varied plant ingredients.
- Gluten-free, simple to portion and balanced with vegetables.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Celeriac
2
cup
Potato
2
piece
Mushroom
8
piece
Butter
2
teaspoon
Cream
3
tablespoon
Salt
0.5
teaspoon
Instructions
1
Peel and chop the celeriac and potatoes into small pieces.
2
Boil the celeriac and potatoes in salted water until tender, about 15-20 minutes.
3
While the vegetables are boiling, heat the olive oil in a pan over medium heat.
4
Add the chopped mushrooms to the pan and sauté until golden brown, about 5-7 minutes.
5
Drain the boiled celeriac and potatoes, then mash them until smooth.
6
Fold in the sautéed mushrooms and season with salt and black pepper to taste.
7
Serve the celeriac potato puree warm, garnished with additional sautéed mushrooms if desired.
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Nutrition
260 kcal
Calories
5 g
Protein
40 g
Carbohydrates
5 g
Fiber
4 g
Sugar
9 g
Fat
2 g
Saturated fat
0.8 g
Salt
FAQ
What are the main ingredients of this dish?
Core ingredients are celeriac, potatoes, and mushrooms; the puree is gluten-free and can be seasoned to taste.
Is this dish gluten-free?
Yes, it’s gluten-free by nature and can be dairy-free if you skip butter/cream.
Can I make this vegan?
Yes—omit dairy (butter/cream) or use olive oil, and keep mushrooms.
What is the texture like?
A silky, lightly mashed puree with sautéed mushrooms folded in for texture.
How should I store leftovers?
Refrigerate in an airtight container for 3–4 days; reheat gently before serving.
Can I freeze it?
Yes, you can freeze the puree with mushrooms; freeze the puree and mushrooms separately and reheat; texture may change.
What are the health benefits?
Fiber from celeriac and potato supports digestion; mushrooms add polyphenols and plant diversity.
How can I boost protein?
Pair with a protein source like beans, lentils, or tofu, or serve with a protein-rich side.
How should I season or customize?
Simple salt and pepper; olive oil or butter, garlic, and herbs.
Is this quick to make?
Yes, simple and quick; good for weeknights or weekends.
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