Paleo celeriac purée with ghee and hazelnuts

Paleo celeriac purée with ghee, garlic, nutmeg and lemon, sprinkled with toasted hazelnuts. A side for roasts and festive meals, with 16.1 g carbohydrates per serving.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 220 kcal per serving
• Protein: 5 g
• Fat: 14 g
• Carbs: 16 g

Ingredients

• 800g celeriac
• 30g ghee
• 1 clove of garlic
• 40g hazelnuts
• 1 lemon
• 1 pinch of nutmeg
• 1 tsp salt

Method

You’ll need: frying pan · saucepan · stick blender · chopping board · knife · sieve

1. Peel the celeriac, cut it into 2 cm cubes and cook it with the garlic in salted water for 20 to 25 minutes until very soft.
2. Toast the hazelnuts in a dry frying pan until fragrant, then roughly chop them.
3. Drain the celeriac, saving a cup of the cooking water.
4. Blend the celeriac and garlic with the ghee and as much cooking water as needed until the purée is smooth and creamy. Season with nutmeg, lemon juice and salt.
5. Serve the celeriac purée topped with the hazelnuts and a dollop of ghee.

Good to know

Celeriac purée is the more aromatic sister of mashed potato. It goes with duck, game and nut roast and is ready in 35 minutes.

Swaps

Ghee → olive oil (vegan). Hazelnuts → walnuts or pumpkin seeds. Half the celeriac → parsnip (sweeter). Lemon → a splash of apple cider vinegar.

Cooking tips

Blend the celeriac with a stick blender or in a blender – it gets smoother than with a masher. It can cook for a long time; there's no such thing as too soft here.

Storage

Keeps for 3 days in the fridge, or 2 months in the freezer.

Allergens

Contains celery, tree nuts (hazelnuts) and milk (ghee, almost lactose-free); suitable for children and in pregnancy.

Frequently asked questions

Can you freeze celeriac purée?

Keeps for 3 days in the fridge, or 2 months in the freezer.

How long does celeriac purée keep in the fridge?

Keeps for 3 days in the fridge, or 2 months in the freezer.