Best 3 Roasted Garlic Celeriac Purée Recipes

Roasted Garlic Celeriac Puree: A Culinary Journey of Creamy Elegance

Embark on a culinary voyage with roasted garlic celeriac puree, a symphony of flavors and textures that will tantalize your taste buds. This luscious puree, crafted from humble celeriac roots, is transformed into a velvety masterpiece through the magic of roasting and blending. Its earthy, nutty essence harmonizes perfectly with the sweet notes of roasted garlic, creating a captivating symphony of flavors. Indulge in this delectable puree as a standalone dish, or pair it with roasted meats, grilled vegetables, or fish for an unforgettable dining experience.

Explore variations of this puree with the accompanying recipes, catering to diverse dietary preferences and culinary curiosities. Discover a vegan-friendly version that captures the essence of the original without compromising on taste. For a touch of indulgence, immerse yourself in the creamy decadence of a butter-enriched puree, guaranteed to elevate any meal. And for those seeking a touch of heat, embark on a spicy adventure with a piquant puree infused with the warmth of chili peppers.

This culinary expedition will guide you through the art of creating the perfect roasted garlic celeriac puree, empowering you to recreate this exquisite dish in the comfort of your own kitchen. Prepare to immerse yourself in a symphony of flavors and textures, transforming ordinary ingredients into an extraordinary culinary experience.

Here are our top 3 tried and tested recipes!

CELERIAC PUREE

Celeriac Puree image

Provided by Alton Brown

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 heads celeriac, approximately 2 1/2 to 3 pounds
1 tablespoon olive oil
4 cloves garlic, peeled and sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 cups water
2 tablespoons unsalted butter
1/4 cup heavy cream

Steps:

Brush excess dirt off of the celeriac. Cut off the bottoms and tops, cut into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Cut into 1/2-inch thick dice.
Heat the olive oil in a 4-quart saucepan over low heat just until it shimmers. Add the celeriac, garlic, salt and pepper and cook, stirring frequently, just until it begins to soften, approximately 5 minutes. Increase the heat to medium-high and add the water. Bring to a boil and cook until the celeriac is tender and easily pierced with a fork, approximately 20 minutes. Drain the celeriac through a colander and return to the pot. Using a stick blender, puree until no lumps are present, approximately 1 minute. Place the butter and heavy cream into a microwave proof bowl and heat just until the butter is melted, approximately 45 seconds. Add the cream and butter and continue to puree with the stick blender for another minute. Serve warm.

FIVE HERB MARINATED CHICKEN WITH ROASTED GARLIC-FAVA BEAN SAUCE, AND CELERIAC AND POTATO PUREE

Five Herb Marinated Chicken with Roasted Garlic-Fava Bean Sauce, and Celeriac and Potato Puree image

Provided by Bobby Flay

Categories main-dish

Yield 4 servings

Number Of Ingredients 20

Ingredients

1/2 cup olive oil
2 tablespoons coarsely chopped fresh sage
2 tablespoons coarsely chopped fresh parsley
2 tablespoons coarsely chopped tarragon
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
6 cloves garlic, coarsely chopped
2 whole chickens (2 1/2 to 3 pounds each), butterflied
Salt and freshly ground black pepper
8 cups homemade chicken stock
1 head garlic, roasted, cloves squeezed in a bowl
2 tablespoons cold butter, cut into tablespoons
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper
1/2 cup cooked fava beans
1 pound celeriac peeled and cut into 2-inch pieces
1 pound baking potatoes, peeled and cut into 2-inch pieces
3 tablespoons unsalted butter
1/2 cup milk or cream, warmed
Salt and freshly ground pepper

Steps:

For the Chicken: Whisk together the olive oil, herbs and garlic in a large shallow baking dish. Add the chicken and turn to coat. Cover and let marinate at least 4 hours or overnight.
Preheat oven to 400 degrees. Heat a large saute pan or grill pan over high heat until just smoking. Remove chicken from marinade and season with salt and pepper to taste. Sear each chicken on both sides, and place on a sheet pan. Place in oven and bake for 15 to 20 minutes, until cooked through.
For the Roasted Garlic-Fava Bean Sauce: Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute.
For the Celeriac and Potato Puree: Place the celeriac and potatoes in a large saucepan filled with salt water and cook until soft. Drain, rinse out the pan and run the celeriac and potatoes through a food mill into the pan. Add the butter, warmed milk and beat with a wooden spoon. When the mixture is smooth, season with salt and pepper and fold in the parsley.

ROASTED GARLIC-CELERIAC PURéE

Roasted Garlic-Celeriac Purée image

Provided by Ming Tsai

Categories Food Processor Garlic Vegetable Side Roast Christmas Vegetarian Fall Winter Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 20 servings

Number Of Ingredients 8

Ingredients

2 heads garlic, top 1/3 trimmed to expose cloves
2 tablespoons olive oil
1 1/4 teaspoons kosher salt
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper
2 tablespoons canola oil
10 heads celeriac, roughly chopped (about 7 1/2 pounds total)
8 tablespoons butter cut into 8 pieces plus more if needed
2 cups celery, peeled and finely minced (about 6 stalks)

Steps:

Preheat oven to 375°F.
Place garlic in small baking dish. Drizzle with olive oil and sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. Cover tightly with foil and roast until golden brown and fragrant, about 50 to 60 minutes. Uncover dish and cool garlic, then squeeze softened cloves into small bowl and set aside.
In heavy stockpot over moderate heat, heat canola oil. Add celeriac and sauté, stirring frequently, until starting to soften, about 8 minutes. Add water just to cover, raise heat to high, cover, and bring to boil. Reduce heat to moderate and simmer until celeriac is easily pierced with fork, about 20-30 minutes. Drain celeriac, reserving liquid, and transfer to food processor. Add roasted garlic. Turn motor on, then slowly add butter, 1 piece at a time, pureéing until smooth. Pureé should appear slightly thinner than mashed potatoes. If too thick, add small amount reserved cooking liquid, 2 tablespoons at a time. If too thin, add additional butter, 1 tablespoon at a time.
Sprinkle remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper over pureé, then fold in celery. Serve immediately.

Tips:

Choose firm and fresh celeriac: Look for celeriac roots that are heavy for their size and have no blemishes or soft spots.
Peel the celeriac thinly: To avoid wasting the nutritious flesh, use a sharp knife or vegetable peeler to remove just the outermost layer of skin.
Roast the celeriac until tender: Roasting brings out the natural sweetness of the celeriac. Roast it until it is easily pierced with a fork, about 45 minutes to 1 hour.
Use a high-powered blender or food processor: To achieve a smooth and creamy puree, use a high-powered blender or food processor. A regular blender may not be powerful enough to break down the roasted celeriac completely.
Season to taste: Once the puree is smooth, season it with salt, pepper, and other herbs or spices to taste.

Conclusion:

Roasted garlic celeriac puree is a delicious and versatile side dish that can be enjoyed in many ways. It is a great way to use up leftover roasted celeriac, and it can also be made ahead of time and reheated when you are ready to serve. Whether you are serving it as a side dish for a special occasion or a weeknight meal, this puree is sure to be a hit.