Celeriac and roasted garlic purée recipe

  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 122 calories / serving
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Nutty, slightly sweet celeriac blends lovingly with fragrant roasted garlic in this hearty, velvety purée. An alternative to your classic mashed potato side, this vegetarian side dish is sure to impress.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Place the garlic on a large sheet of foil, and drizzle with a little olive oil. Seal the foil securely and roast for 1 hour. Open the foil and allow the garlic to cool a little, then cut in half and squeeze out the pulp. Discard the skins.
  2. Peel the celeriac, cut into small chunks and place in a pan of salted cold water. Cover, bring to the boil and simmer for about 30 minutes, until cooked through.
  3. Drain well, then return to the hot pan to dry any liquid. This is important, as the mixture will otherwise be too runny. Make sure the cooked celeriac is completely dry. Scrape into a food processor with the garlic pulp, olive oil, salt and crème fraîche. Purée until smooth and serve hot, garnished with chopped parsley.

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  • Ingredients

  • For the sauce

  • 2 garlic bulbs
  • 1kg (2lb) celeriac, peeled
  • 1 tbsp olive oil
  • 2 tsp salt
  • 3 tbsp crème fraîche
  • 2 tbsp chopped flat leaf parsley
  • Energy 500kj 122kcal 6%
  • Fat 8g 11%
  • Saturates 3g 15%
  • Sugars 5g 6%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 8.5g Protein 4.5g Fibre 0.3g


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