We are confident that this is the best Creamed Celeriac recipe you will ever try! It's delicious in its own right, but what makes this truly special is how well it complements such a wide variety of meals. It's unique flavour and smooth, silky texture, combined with the little bite size pieces of Roasted Celeriac stirred through it, makes this is a sublime dish that showcases Celeriac in all its glory.
Jump to:
What You'll Need
Ingredients
- Celeriac - Celeriac is a root vegetable closely related to Celery, Parsley and Parsnips. It's often overlooked in Supermarkets (it's not exactly an attractive plant), but it's very versatile and incredibly tasty. It works well grated in a slaw, in salads, soups, and stews such as our Hearty Vegan Stew and Dumplings. As with all root vegetables, Celeriac is a very nutrient dense food that also contains a lot of Fiber. We would all do well to include more Root Vegetables as a regular part of our diets.
Equipment
- Sharp Knife
- Baking Tray
- Blender (we used our Vitamix)
- Saucepan
- Spoon/something to stir your final dish together
How to Make it
How to Prepare and Roast the Celeriac
- Dice the Celeriac in to 1cm cubes, toss it in oil and then spread it on an oven tray with a drizzle of Olive Oil. Then roast it for 20 minutes.
How to Make the Creamed Celeriac
- Transfer ¾ of the Roasted Celeriac to a blender, then blend until smooth and creamy, as pictured above.
- Transfer the Pureed Celeriac to a saucepan, add the remaining pieces of Roasted Celeriac and stir through.
- Put the pan on over a low heat, and warm everything through for 3-4 minutes. Stir regularly enough so that the Celeriac doesn't stick to the bottom of the pan.
- Enjoy!
Storage
This Creamed Celeriac will keep in the fridge, in an airtight container, for 5-7 days. If frozen in an airtight container you can keep it in the freezer for up to 3 months.
Serving Suggestions
We love it with a roast dinner or sometimes even just on its own with some crusty bread. Another way we like to have it is as a side dish to some stuffed mushrooms and chips.
FAQ's
Just add more liquid to the blender, 50ml at a time. If you find that you have made it too runny then it will thicken very quickly if you stir it in a saucepan on a low heat until you get the desired thickness.
This Celeriac dish will keep in the fridge, in an airtight container, for 5-7 days.
Yes. If frozen in an airtight container you can keep it in the freezer for up to 3 months.
Other Side Dish Recipes
Here are some more of our Delicious Recipes that you might like to try.
Recipe
Creamed Celeriac Puree with Roast Celeriac Pieces
Equipment
- Sharp Knife
- Baking Tray
- Blender (we used our Vitamix)
- SaucepanSpoon/something to stir your final dish together
Ingredients
- 1 Medium Celeriac
- Water see Instructions for quantities
- Salt & Pepper optional
- 2 tablespoon Olive Oil
Instructions
- Preheat oven to 160°C /325°F/Gas Mark 3
- Carefully peel the Celeriac, using a knife or a potato peeler, then dice into about 1 cm cubes.1 Medium Celeriac
- Put the diced Celeriac in a large bowl, add the Olive Oil, then toss well with your hands until the Celeriac is evenly coated.2 tablespoon Olive Oil
- Pour the diced Celeriac onto a baking tray and spread out evenly before placing in the oven for 20 minutes.
- Take ⅔ of the Roasted Celeriac and weigh it before putting it in the blender. Set aside the remaining ⅓ to be added to the puree after blending.
- For every 50 grams of Celeriac in the blender, add 75ml of Water. For example, 200g of Celeriac requires 300ml of water.Water
- Blend until smooth.
- Pour the Pureed Celeriac into a saucepan, add the remaining Roasted Celeriac to it and stir together.
- Season with Salt & Pepper to taste (if using).Salt & Pepper
- Place on a low heat for 3-4 minutes until warmed through. Stir frequently so the Puree doesn't stick to the pan.
Mark
Best celeriac dish ever !!!!!! I seriously doubt that any of us will ever bother to cook celeriac anyway other than this again. So tasty, cant get enough !!
Yasmin
Love how much you have enjoyed this dish Mark. It's our favourite way of having celeriac too. Thank you for the great feedback.
Zara
Such a good recipe. We are definitely going to be having this again very soon. So simple to make.