{"id":180209,"title":"Celeriac Pur\u00e9e","modified":"2026-10-03T02:34:15+02:00","plain":"A celeriac pur\u00e9e with pecorino, without potatoes or milk: the celeriac is steamed, blended, then squeezed to remove excess water.\n\n\n\nFinely sliced sage adds fragrance to a mild, slightly peppery pur\u00e9e, with the salty note of pecorino and smoked paprika. This celeriac pur\u00e9e 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.\n\n\n\nWhat is celeriac pur\u00e9e?\n\n\n\nHere, the pur\u00e9e 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.\n\n\n\nThe 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 pur\u00e9e 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.\n\n\n\nOn the same theme: Cauliflower rice with spring onion and chili.\n\n\n\nA root vegetable side dish\n\n\n\nServe this pur\u00e9e 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.\n\n\n\nThree 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 pur\u00e9e less smooth.\n\n\n\nThe main ingredients\n\n\n\nCeleriac 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.\n\n\n\nFor a change: Roasted cauliflower pur\u00e9e with almond butter.\n\n\n\nTwo 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.\n\n\n\nA generous handful of freshly grated pecorino, chosen mature and fairly dry, blends in more evenly when grated just before use and thickens the pur\u00e9e 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.\n\n\n\nTechnique tips and serving\n\n\n\nCooking is key: after 20 minutes of steaming, a fork should slide in without resistance; otherwise, the pur\u00e9e may be fibrous. A brief pause to let steam escape before blending helps reduce excess water. The crucial step comes next: place the pur\u00e9e 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.\n\n\n\nAlso worth trying: Spinach in roasted garlic cream.\n\n\n\nFor leftovers, promptly refrigerate the pur\u00e9e 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.\n\n\n\nYou can find more dishes like this among my low-carb recipes.\n\n\n\n\n\n\tCeleriac Pur\u00e9e\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t0.5 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 salt1 pinch black pepper1 generous handful Pecorino (freshly grated)Garnish1 small handful fresh sage\t\n\t\n\t\tCut a celeriac in half. Remove the root end and peel one half. Keep the other half covered in the refrigerator.Cut into evenly sized pieces and steam for 20 minutes. Then let the steam escape. Pur\u00e9e with an immersion blender. The pur\u00e9e will still be quite wet at this stage. Squeeze out the liquid first, then thicken it.Squeeze the pur\u00e9e in a damp kitchen towel. Fold the corners of the towel together to close it and push the pur\u00e9e 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.Serve as is or garnish with a little extra cheese and freshly chopped herbs. I used sage.\t\n\t\n\t\tPerfect as a side dish for Christmas!\nEquipment: saucepan or steamer, (small) food processor or immersion blender, vegetable peeler, kitchen towel (clean and slightly damp).\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/180209","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=180209"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/180209\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/178521"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=180209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=180209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=180209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}