A celeriac purée with pecorino, without potatoes or milk: the celeriac is steamed, blended, then squeezed to remove excess water.
Finely sliced sage adds fragrance to a mild, slightly peppery purée, with the salty note of pecorino and smoked paprika. This celeriac purée is a lighter alternative to mashed potatoes. Allow 25 minutes for 2 people, including 20 minutes of steaming, and serve it alongside a Christmas meal or a weeknight dinner. Find this recipe among my keto dishes.
What is celeriac purée?
Here, the purée is made from cooked celeriac, blended until smooth. Celeriac is a bulbous root, naturally moist, mild and aromatic. Use half a bulb, approximately 300 to 400 g after trimming, steamed before being finely blended.
The result depends as much on texture as on seasoning. A generous handful of freshly grated pecorino, or another mature, fairly dry cheese, thickens the mixture and adds body, salt and an umami note, but does not replace squeezing out the water. After blending, the purée is often still too loose, so it benefits from being squeezed in a clean, slightly damp tea towel to remove the water. No potatoes or milk are needed, as celeriac already contains enough moisture.
A root vegetable side dish
Serve this purée hot as a root vegetable side dish with roast poultry, pork or slow-cooked meat. Celeriac works well here thanks to its firm flesh, which softens when steamed, and its vegetal flavour, mild enough to pair with mature cheese.
Three details matter most: squeezing out the water after blending, grating the pecorino at the last moment and, if possible, using smoked paprika. For a fine texture, choose celeriac that is firm and heavy for its size, and carefully remove its thick skin and rootlets, as even a small tough fragment can make the purée less smooth.
The main ingredients
Celeriac forms the base: half a bulb weighing 300 to 400 g after trimming, with a mild, vegetal flavour and natural moisture, cut into evenly sized pieces for uniform cooking. The choice of fat is simple: one tablespoon of extra virgin olive oil for a rounded, vegetal flavour, or one tablespoon of butter for a mellow, creamy note, without combining the two.
Two teaspoons of ground paprika, preferably smoked, add warmth, subtle colour and depth; unsmoked paprika is also an option for a milder result. Two teaspoons of dried thyme, with oregano or sage as alternatives, extend the green notes of the celeriac. Start with a pinch of Celtic sea salt, while black pepper adds gentle warmth and a lingering finish.
A generous handful of freshly grated pecorino, chosen mature and fairly dry, blends in more evenly when grated just before use and thickens the purée without replacing the need to squeeze out the water. A small handful of fresh sage, finely sliced at the last moment, retains its fragrance as a garnish. The equipment is simple: a saucepan or steamer, a hand blender or small food processor, a vegetable peeler and a clean tea towel with no laundry detergent scent.
Technique tips and serving
Cooking is key: after 20 minutes of steaming, a fork should slide in without resistance; otherwise, the purée may be fibrous. A brief pause to let steam escape before blending helps reduce excess water. The crucial step comes next: place the purée in a clean, slightly damp tea towel and squeeze carefully once it has cooled to lukewarm, allowing the liquid to drain away and concentrating the flesh. Add the cheese without excessive heat, as boiling after adding it could cause a grainy texture, and adjust the salt cautiously, since the pecorino already provides seasoning.
For leftovers, promptly refrigerate the purée in a sealed container and eat it soon, reheating gently in a bain-marie or in short bursts in the microwave. One serving contains approximately 83 kcal and 13 g of net carbs, a figure that varies with the weight of the celeriac. This is generally lower than mashed potatoes, without being a strictly ketogenic dish. When serving, braised mushrooms also pair well with it, with their brown juices and earthy aroma; add the fresh sage at the end along with a little grated cheese.
You can find more dishes like this among my low-carb recipes.
Celeriac Purée
Ingredients
- 0.5 celeriac about 300 to 400 grams, trimmed
- 1 tablespoon olive oil extra virgin, or 1 tablespoon of butter
- 2 teaspoons paprika preferably smoked
- 2 teaspoons dried thyme or other green herbs such as oregano or sage
- 1 pinch Celtic sea salt
- 1 pinch black pepper
- 1 generous handful Pecorino freshly grated
Garnish
- 1 small handful fresh sage
Instructions
- Cut a celeriac in half. Remove the root end and peel one half. Keep the other half covered in the refrigerator.0.5 celeriac
- Cut into evenly sized pieces and steam for 20 minutes. Then let the steam escape. Purée with an immersion blender. The purée will still be quite wet at this stage. Squeeze out the liquid first, then thicken it.1 tablespoon olive oil, 2 teaspoons paprika, 2 teaspoons dried thyme, 1 pinch Celtic sea salt, 1 pinch black pepper
- Squeeze the purée in a damp kitchen towel. Fold the corners of the towel together to close it and push the purée against the fabric from the corners. Let the liquid drain into the sink.
- Thicken with a generous handful of a dry, moderately aged cheese. Grate it just before adding.1 generous handful Pecorino
- Serve as is or garnish with a little extra cheese and freshly chopped herbs. I used sage.1 small handful fresh sage
