Description
This celeriac puree offers a creamy and sophisticated alternative to traditional mashed potatoes. Not only is it easy to prepare, but it’s also a nutritious, low-carb option. Moreover, this recipe is both dairy-free and vegan, making it a great choice for various dietary preferences.
Ingredients
- 1 large celeriac (celery root)
- Enough water for boiling
- 1/2 teaspoon salt (for boiling)
- 1 tablespoon apple cider vinegar
- 1 sprig fresh thyme, plus extra for garnishing
- 1–2 bay leaves
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional seasoning: smoked sea salt
- Optional: 1 garlic clove (for a garlicky flavor). Alternatively, roasted garlic can be added during mashing.
Instructions
- Preparation of Celeriac: Begin by peeling the celeriac. Rinse it well and then cut it into medium-sized cubes.
- Boiling: In a large pot, place the celeriac cubes and cover them with cold water. Add in the salt, apple cider vinegar, thyme, and bay leaves. If using fresh garlic for flavor, add it now. Bring the mixture to a boil. Continue boiling until the celeriac becomes fork-tender, which should take approximately 12-15 minutes.
- Mashing: Once boiled, drain the water from the pot and remove the thyme sprig and bay leaves. With a blender, immersion blender, or food processor, puree the celeriac until it starts to become smooth. Drizzle in the extra virgin olive oil and season with salt and pepper. Continue to blend until you achieve a creamy consistency. If you’re including roasted garlic or the dairy add them now and blend again until well combined.
- Taste Test: Give your puree a taste and adjust the seasonings as needed.
- Serving: Transfer the puree to a serving dish. Garnish with fresh thyme sprigs and, if desired, a pinch of smoked sea salt.
