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    Home » Recipes » Sides

    Creamed Celeriac Puree with Roast Celeriac Pieces

    Publish Date Mar 26, 2021 · Updated: Sep 7, 2022 by Yasmin

    Jump to Recipe Print Recipe
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    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.

    A bowl of the creamed celeriac with roasted celeriac pieces.
    Smooth and silky Creamed Celeriac, with Roasted Celeriac Pieces.
    Jump to:
    • What You'll Need
    • How to Make it
    • Storage
    • Serving Suggestions
    • FAQ's
    • Other Side Dish Recipes
    • Recipe
    • Comments

    What You'll Need

    Ingredients

    Ingredients photo for the creamed celeriac recipe, shot from above.
    Creamed Celeriac 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

    Two trays of celeriac pictured from above. On the left diced and raw, on the right diced and roasted.
    Celeriac before & after roasting.
    • 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

    Two pictures of the celeriac in a blender, pictured from above. On the left diced and roasted and on the right, pureed.
    Roasted Celeriac before & after blending.
    • Transfer ¾ of the Roasted Celeriac to a blender, then blend until smooth and creamy, as pictured above.
    Side by side photo of the roasted celeriac pieces being folded in to the creamed celeriac.
    Stirring the Roasted Celeriac in to the Creamed Celeriac.
    • 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

    Childs plate with sliced stuffed mushroom, chunky chips, cavolo nero and creamed celeriac.
    Stuffed Mushrooms, Chunky Chips, Cavolo Nero, and our Creamy Roasted Celeriac Puree.

    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

    What do I do if the Creamed Celeriac is too thick?

    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.

    How long will Creamed Celeriac keep for?

    This Celeriac dish will keep in the fridge, in an airtight container, for 5-7 days.

    Can you Freeze Creamed Celeriac?

    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.

    • Oven Baked Hash Browns
    • The Best Guacamole Thermomix Recipe
    • Vegan Stuffed Portobello Mushrooms
    • Satay Tofu Skewers

    Recipe

    A bowl of the creamed celeriac with roasted celeriac pieces.

    Creamed Celeriac Puree with Roast Celeriac Pieces

    Simply the Best Celeriac Recipe you will ever try!
    5 from 3 votes
    Print Pin Rate
    Course: side dishes
    Cuisine: A la Carte
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 4 -6
    Calories: 130kcal
    Author: Yasmin

    Equipment

    • Sharp Knife
    • Baking Tray 
    • Blender (we used our Vitamix)
    • SaucepanSpoon/something to stir your final dish together

    Ingredients

    US Customary - Metric
    • 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.

    Nutrition

    Calories: 130kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 163mg | Potassium: 488mg | Fiber: 3g | Sugar: 3g | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 13mg | Vitamin E: 2mg | Vitamin K: 71µg | Calcium: 70mg | Copper: 1mg | Folate: 13µg | Iron: 1mg | Manganese: 1mg | Magnesium: 33mg | Phosphorus: 187mg | Selenium: 1µg | Zinc: 1mg
    Did you make this recipe?Let us know what you thought of it in the comment section below. We'd love to hear from you!

    More Sides

    • Mexican Kale Salad with Avocado and Black Beans
    • Roasted Sunflower & Pumpkin Seeds
    • Chunky Guacamole
    • Vegan Tzatziki

    Reader Interactions

    Comments

    1. Mark

      March 26, 2021 at 11:04 pm

      5 stars
      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 !!

      Reply
      • Yasmin

        March 28, 2021 at 9:35 pm

        Love how much you have enjoyed this dish Mark. It's our favourite way of having celeriac too. Thank you for the great feedback.

        Reply
    2. Zara

      May 08, 2022 at 10:45 pm

      5 stars
      Such a good recipe. We are definitely going to be having this again very soon. So simple to make.

      Reply

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    Recipe Rating




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