Creamed Celeriac Puree with Roast Celeriac Pieces

Simply the Best Celeriac Recipe you will ever try!

5 from 3 votes

Print Pin

Course: side dishes

Cuisine: A la Carte

Prep Time: 10

Cook Time: 20

Servings: -6

Calories: 130kcal

Author: Yasmin

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.