Roasted celeriac puree is a dish that can easily replace the best mashed potatoes. It works great as an addition to meat as well as vegetable dishes. This puree is extremely creamy and its delicate flavour is enhanced by juicy pomegranate seeds.
Ingredients for celeriac puree.
- 900 g celeriac puree
- 1 teaspoon of brown sugar
- 1 teaspoon of salt
- 100 ml cream (30%)
- 2 tablespoon of sof butter
- 1/4 teaspoon of white pepper
- 1/2 of pomegranate
How to make celeriac puree.
Wash the celeriac and cut it into four parts. Put the pieces inside a baking sleeve. Add brown sugar and 1/2 teaspoon of salt. Mix. Close the sleeve and place it in an oven preheated to 190 degrees Celsius for 1.5 to 2 hours. Once baked, let the celeriac pieces cool slightly, then peel and chop them into smaller pieces. Afterwards, place them in a tall dish, add 1/2 teaspoon of salt, soft butter, cream and white pepper. Blend until the mixture has a uniform consistency. Serve the puree sprinkled with pomegranate seeds on the top.
Good to know when making celeriac puree.
It is best to blend the celeriac when it is still lukewarm to help it combine better with the butter and cream.
If you buy celeriacs, which are small, then remember that they might require less time in the oven. I used quite a big one and it was baking for almost 2 hours.
Are you looking for celeriac dishes? If so, try our recipe for Baked celeriac fries.