celeriac recipe

This Celeriac Puree comprises roasted celeriac blended with milk and cream, forming a creamy side dish to complement any keto main course recipe.

Celeriac Purée

celeriac

olive oil

(1 tbsp) butter

45 milliliters (3 tbsp) milk

milliliters (⅖ cup) double cream

(1 tsp) onion powder [optional]

salt and pepper,

Preheat the oven to 200°C / fan 180°C / 400°F / gas mark 6.

Peel the celeriac, then cut into about 3cm (1½in) cubes.

Arrange the celeriac cubes in a single layer on top of a baking sheet and brush with oil.

Roast in the oven for 15 minutes, then stir and bake for another 10 minutes. The cubes should be browned and fork tender. In case the celeriac isn’t cooked, roast it a few more minutes in the oven until a fork enters with ease.

Tip the cooked celeriac cubes into a food processor, along with the butter, milk, double cream and onion powder. Process until smooth.

Season to taste and serve as a side dish. Enjoy!

One keto diet at the moment and discovered this recipe. I miss mashed potatoes but this celeriac side dish more than makes up for it!

Our giant Yorkshire pudding traybake makes an impressive vegetarian main. It&#8217;s bursting with roasted vegetables, including celeriac, shallots, kale and wild mushrooms, and is crying out to be drowned in onion gravy. Find all of our impressive vegetarian bake recipes here.

Roasted vegetable yorkshire pudding traybake

celeriac,

shallots,

portobellini mushrooms, halved

thyme sprigs

kale,

rosemary

sage leaves

sea salt flakes

For the batter

plain flour

baking powder

eggs

milk

horseradish

thyme sprigs, leaves picked

need…

1.5 litre baking dish

Heat the oven to 200°C/180°C fan/gas 6. Put the celeriac, shallots, mushrooms and most of the thyme sprigs in a large roasting tin, drizzle with 2 tbsp of the oil and sprinkle with salt and pepper. Roast for 25 minutes, turning the vegetables halfway through, until tender and starting to caramelise.

Drizzle the remaining 2 tbsp oil into the 1.5 litre baking dish, then warm in the oven for 5 minutes.

Meanwhile, for the batter, sift the flour and baking powder into a large mixing bowl, then make a well in the centre. Crack in the eggs, then pour in the milk. Using a balloon whisk, beat to make a smooth batter (you should see bubbles start to appear on the surface). Whisk in the horseradish, thyme leaves and some salt and pepper.

Sprinkle the kale into the warm oil in the baking dish/casserole (see tip), then pour in the batter and arrange the roasted veg on top. Bake for 25-30 minutes until puffed up, golden and cooked through.

Roughly chop the remaining thyme sprigs, along with the leaves from the rosemary sprigs and the sage leaves. Mix with the salt. Sprinkle over the pud to serve, along with a jug of piping hot gravy, some mustard and horseradish sauce.

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Celeriac Purée

Roasted vegetable yorkshire pudding...

Top 2 celeriac recipe recipes from across the web

The most viewed celeriac recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Celeriac Purée

Roasted vegetable yorkshire pudding...

The most viewed celeriac recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine