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Nutrition Facts
Serving Size 1 (175g) Recipe makes 6 servings
Calories 171
Calories from Fat 110		(64%)
Amount Per Serving		%DV
	Total Fat 12.3g	18%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 27mg		9%
Sodium 158mg		6%
Potassium 468mg		13%
Total Carbohydrate 14.5g		4%
	Dietary Fiber 2.7g	10%
	Sugars 2.4g
Protein 2.7g		5%
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RecipeZaar Feast

Herban Palate

French Pureed Celeriac Root

Recipe #37458 | 50 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Bergy
Aug 16, 2002

Have you ever looked at this ugly root that smells like celery and wondered what to do with it? Then this is and answer to your prayers!

SERVES 6 (change servings and units)

Ingredients

2 lbs celeriac
salt
1/2 cup creme fraiche (Creme Fraiche)
2 tablespoons olive oil

Directions

1
Peel the celeric and cut into 1 1/2" pieces, sprinkle salt over the celeric and steam until very soft Meanwhile whip up the creme fraiche according to the recipe.
2
Drain the celeric& cool.
3
Using your food processor puree the celeric.
4
Add the creme fraiche and stir together until very smooth and white.
5
With the processor running slowly add the oil and process until very smooth Reheat in a double boiler over low heat or (this is the easiest) Microwave, serve immediately.

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Featured Reviews for This Recipe

From: Chef*Lee

On May 21, 2009

Yumm!! Celeriac really needs a balancer like cream to tone it down a bit. I love creme fraiche but I did this with sour cream because I already had a bit to use up. I had roasted some celery root last night with olive oil and kosher salt and found it strong on my stomach and I realized I like it better as an accent flavor in a soup with a dairy and other vegetables so I was glad to find this recipe! I did one batch with sour cream and one batch with buttermilk, the buttermilk gave a nice tangy accent but I loved the sour cream one the best so I know that creme fraiche would just be to die for!! This is a great recipe for celeriac, thanks!!!!

1 person found this review helpful

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From: labouchet

On Aug 19, 2002

Was looking for something different to serve at a vegetarian "French" themed dinner party. Each vegetable will be served as a separate course, so I'll add to the presentation of this by topping with a few homemade herbed croutons and an additional small dab of creme fraiche. Should be lovely. Thank you for posting this.

1 person found this review helpful

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From: Sackville

On Feb 1, 2006

I was looking for something just like this to go with our haggis dinner after a friend, who works at a Scottish social club, said the chef there served creamed celeriac alongside neeps and tatties with the haggis. It does go very well a third vegetable at a haggis dinner and it's pretty enough on the plate once whipped up. Quite the change from what it looks like before you cook it! I'm sure you could serve it with any meat at a dinner party. A bit of nutmeg would be nice mixed in with the salt and pepper.

2 people found this review helpful

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From: Chef #570804 Halifax Liz

On Aug 19, 2009

We love celeriac but have only whipped it with potatoes and cream. This is a great addition and will now use this vegetable more often.

1 person found this review helpful

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