Creamiest Puréed Celeriac Root
Watching your carbs? Just wanting something new to try? Well this little purée packs a punch with flavor and is so easy! Celeriac root originated in the Mediterranean and belongs to the same family as carrots - closely related to celery, parsnips, and parsley. It’s high in fiber and a good source of vitamins C, B6, & K and minerals phosphorus, potassium, and manganese. At only 5.9 grams of carbs per 3.5 oz serving, it’s way less than potatoes. It can be cooked or eaten raw.
One way to serve it up is to make a purée. Here we add tarragon and Chèvre cheese to pair perfectly with the white wines Chenin Blanc, Viognier, Sauvignon Blanc, or with a sparkling wine. Toppings can be carrots roasted in Spanish Arbequina EVOO and dash of fine sea salt, or my fav shrimp sautéed in Scallion EVOO, and salt & pepper and a drizzle of 25 Star Dark Balsamic.
Puréed Celeriac Root & Tarragon
Creamy and smooth celeriac purée blended with Chèvre cheese and fresh chopped tarragon.
2 bulbs Celeriac Root
1/2 - 1 tsp fine sea salt, according to taste
10 grinds Starlight Herb’s Fennel Fusion
4oz Chèvre cheese
Fresh Tarragon, chopped
1 TBS White Lemon Balsamic
4-5 Carrots, peeled, quartered and cut into 3-4" lengths
Spanish Arbequina EVOO
Shrimp or Prawns
Scallion Infused Olive Oil
25 Star Dark Balsamic Vinegar
Sea Salt and Pepper to taste
Peel or thinly cut off the outside of the celeriac bulb. Dice white insides into small pieces for even cooking. Place in a 4 quart pot. Pour enough milk/milk alternative to just come to cover the celeriac pieces. Add salt, Lemon Balsamic, and fresh grinds of Fennel Fusion. Set to simmer and simmer until pieces come apart easily with a fork, about 20 - 30 minutes depending on size of your pieces. Cool slightly. Pour into a blender, add the Chèvre, blend and gradually increase speed until purée is smooth and creamy. Top with fresh chopped Tarragon and drizzle a 25 Star Dark Balsamic on top.
Extra topping ideas:
Sauté shrimp/prawns in Scallion Olive Oil and Sea Salt. Place a large dollop of purée on an individual serving plate and place shrimp over purée. Drizzle with 25 Star Dark Balsamic and fresh chopped tarragon.
Roast carrot slices in Spanish Arbequina EVOO and sea salt. Place a large dollop of purée on an individual serving plate and place 3-5 carrot slices per serving over purée. Drizzle with either 25 Star Dark Balsamic or a little more White Lemon Balsamic and fresh chopped tarragon.
Wine Pairing: Chenin Blanc, Viognier, Sauvignon Blanc, or sparkling white wines.