Celeriac Purée
This celeriac purée, seasoned with paprika and thyme and thickened with Pecorino, has a creamy texture and is served with fresh sage.
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Servings: 2 servings
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
Procédé
- 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
Notes
Perfect as a side dish for Christmas!
Equipment: saucepan or steamer, (small) food processor or immersion blender, vegetable peeler, kitchen towel (clean and slightly damp).
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