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Creamy Celery Root and Pearl Onions

For several years I made creamed onions for Thanksgiving, but I wanted to change the recipe. I decided to add celery root. Celery root is perfect with the onions, and the creamy sauce is addicting! I like to add additional fresh ground pepper before serving. —Tina Mirilovich, Johstown, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    8 servings


  • 1 large celery root (about 1-1/2 pounds), peeled and cubed
  • 3 tablespoons butter
  • 1 package (14.4 ounces) pearl onions, thawed
  • 3/4 cup chicken broth
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1-1/2 cups heavy whipping cream
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon pepper


  • Place celery root in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 4-6 minutes. Drain; set aside.
  • In a large skillet or Dutch oven, heat butter over medium heat. Add pearl onions, broth, sugar and salt. Cook onions, stirring often, until onions begin to brown, 12-15 minutes. Add celery root and cream; simmer until slightly thickened, 3-5 minutes. Stir in parsley and pepper.
Nutrition Facts
2/3 cup: 250 calories, 21g fat (13g saturated fat), 63mg cholesterol, 379mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 3g protein.

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