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Main mealLow carb, high fatVegetarianBalancedDairyNuts & seeds€

Creamy Celeriac Purée with a Buttery Finish

Name: Creamy Celeriac Purée with a Buttery Finish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Celeriac, raw; 150 ml Water; 150 ml Milk, whole, 3.25% milkfat, with added vitamin D; 20 g Butter, stick, unsalted; 1 clove Garlic, raw; 1 pinch Salt, table, iodized; 1 pinch Spices, nutmeg, ground; 1 pinch Spices, pepper, black; 1 tsp Thyme, fresh

This celeriac purée recipe delivers a silky texture and full-bodied flavor with significantly fewer carbohydrates than classic mashed potatoes. An ideal low-carb side dish that will impress even the most demanding gourmets.

Prep time10 min

Cook time20 min

Total time30 min

Servings4

Recipe

Celeriac, raw800 gWater150 mlMilk, whole, 3.25% milkfat, with added vitamin D150 mlButter, stick, unsalted20 gGarlic, raw1 cloveSalt, table, iodized1 pinchSpices, nutmeg, ground1 pinchSpices, pepper, black1 pinchThyme, fresh1 tsp

Vegetable peeler,Sharp knife,Medium-sized pot with lid,Immersion blender

Per servingTotal

Calories:145.8 kcal583.1 kcal

Protein:4.4 g17.4 g

Carbohydrates:20.9 g83.4 g

Fiber:3.8 g15.3 g

Water:248.6 ml994.5 ml

Fat:5.9 g23.7 g

Micronutrients

Sugar:5.1 g20.4 g

Saturated fat:3.4 g13.7 g

Cholesterol:14.5 mg58 mg

Sodium:255.7 mg1022.8 mg

Potassium:662.7 mg2650.6 mg

Calcium:136.5 mg546.1 mg

Iron:1.7 mg6.6 mg

Magnesium:46.3 mg185.3 mg

Zinc:0.9 mg3.4 mg

Phosphorus:265.5 mg1061.9 mg

Vitamin C:18.3 mg73 mg

Vitamin A:54.5 µg217.8 µg

Vitamin D:0.5 µg2 µg

Vitamin B12:0.2 µg0.7 µg

Instructions

1Clean the celeriac, peel it, and cut it into roughly 2 cm cubes. Larger pieces will be harder to cook evenly.
2Crush the garlic clove. In a pot, combine the chopped celeriac, garlic, water, and milk. The liquid should almost cover all the vegetables.
3Cover the pot and bring the contents to a boil. Then reduce the heat and simmer over medium heat for about 15–20 minutes, or until the celeriac is completely soft when pierced with a knife.
4Drain off the excess liquid, but save about 100 ml in a separate cup for adjusting the consistency later.
5Add the butter, nutmeg, salt, and pepper to the celeriac in the pot. Using an immersion blender, blend everything until you achieve a completely smooth, creamy texture.
6If the purée is too thick, gradually pour in the reserved cooking liquid. Serve the dish warm and garnish with fresh thyme.

Nutritional benefits

Thanks to its high fiber content and low glycemic index, this dish helps maintain stable energy levels and supports healthy digestion.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.