Celery root puree - captivated by the aroma: recipe with photos

Home Vegetables

Celery root puree is a flavorful dish. In its raw form, the root has a strong odor, which is unlikely to increase appetite. But after heat treatment, the aroma decreases and the puree becomes similar to potato puree.

This side dish goes well with fish and different types of meat. This is a great alternative to already familiar side dishes, a way to stand out and surprise. This dish is also considered dietary and, unlike mashed potatoes, has a positive effect on the body. This is because it has a low glycemic index - an indicator that indicates the rate of absorption of carbohydrates (the higher it is, the higher the blood sugar level).

The technology for preparing the dish is simple: you need to cut the celery into cubes and add water, cook for about 20 - 30 minutes until it becomes soft. Accompanying ingredients - cream, milk, eggs - will help make the taste more delicate.

The main requirement is that the consistency should be tender, uniform, and smooth.

Celery root puree - how to prepare 15 varieties

Celery root puree - traditional recipe
Celery root puree with beef gravy
Celery root and mashed potato puree
Celery root puree with croutons and cheese
Celery root puree with herbs
Celery root and corn puree
Celery root puree with pork and pineapple
Celery puree with sour cream
Puree with celery and fennel
Celery root puree with cream and feta
Celery and potato puree with chicken cutlets
Celery root puree with spinach topping
Puree of celery root and vegetables
Celery root and pea puree
Celery puree, broccoli with duck

Briefly about the benefits and nuances of choice

Celery is often called a vegetable with a negative calorie content, since the human body spends significantly more energy on its absorption than the number of calories obtained from it. Thus, it is a more affordable fat burner than overseas pineapple.

In addition to the vitamin benefits that the roots of this plant can retain at any time of the year, it has a mild calming effect on the human nervous system, like an antidepressant, while also being an aphrodisiac.

There are the following varieties of celery:

sheet;
petiolate;
root.

The latter variety of vegetable is used to make puree. When choosing root celery in a store or market, you need to pay attention that it is firm with uniform color and texture, without knots, rotten or dry areas. After pressing on the root with your finger, no depressions should form.

Celery puree recipe

Ingredients	Quantity
celery root -	1000 g
cream with fat content over 20% -	200 ml
dried garlic granules -	7 g
salt -	5 g
Cooking time: 40 minutes	Calorie content per 100 grams: 61 Kcal

Celery root has a very bright taste and aroma, which becomes much softer after heat treatment. Cream and dried garlic also help make the taste of the finished dish more harmonious and tender. This puree is ideal as a side dish for meat or fish, replacing the usual potatoes.

Cooking method:

Peel the root, cut into small pieces (cubes, cubes) and place in a saucepan. Pour a little water in there, it is not at all necessary that it completely covers the vegetable;
Then put the pan on the fire and cook under a tightly covered lid. On average, after the water boils, this will take up to 25 minutes;
Drain the remaining water from the finished crushed root and transfer it to a blender. Add salt, garlic and pour in warm cream in small portions, beat into a homogeneous mass. The celery puree is ready.

Celery root puree - traditional recipe

A simple recipe without adding additional ingredients. This side dish would be appropriate with any meat, fish or vegetables.

Ingredients:

Celery root - 1 pc.
Garlic - 2 cloves
Cream - 100 ml
Butter - 20 g
Salt

Preparation:

Peel the celery root and cut into cubes. Pour in water until it covers the product.

Cook over low heat for 20 - 30 minutes.

Then drain the water, add garlic, butter and cream. Add salt and blend with a blender until pureed.

You can use either fresh or dried garlic.

Recipe by Julia Vysotskaya

The peculiarity of this recipe is that the celery is not boiled, but baked in a foil pocket, which helps preserve all the juices and taste of the vegetable as much as possible. A sauce made from tomatoes, chili peppers and shrimp adds piquancy to the dish. If you don’t have cream in the kitchen, you can replace it with an equal amount of butter, but in this case you should be prepared that the puree will be heavier.

In the preparation of celery puree, the products are used in the following quantities:

300 g celery root;
250 g medium tomatoes;
7 pcs. large fresh shrimp;
80 ml cream;
80 ml olive oil;
40 ml soy sauce;
4 medium cloves of garlic;
1 small red chili pepper;
3 g sea salt;
3 g ground black pepper;
2 sprigs of rosemary.

Cooking time: 50 minutes.

The calorie content of the finished dish is 138.7 kcal per 100 g.

Procedure:

Peel the celery root and cut into medium-sized cubes. On a baking sheet, form a pocket out of foil into which to place celery cubes, two crushed cloves of garlic, 30 ml of olive oil, 5 ml of cream and 50 ml of water. Salt and pepper everything;
Close the edges of the pocket and bake it in a preheated oven for 25-30 minutes;
While the celery is baking, you can prepare the sauce. To do this, fry two chopped cloves of garlic, chopped chili pepper, quartered tomatoes and peeled shrimp in olive oil. The contents of the pan should be heated over medium heat for 2-3 minutes, stirring constantly;
After this, pour soy sauce into the pan and simmer for another 1-2 minutes. The sauce is ready;
After the allotted time, transfer the contents of the foil pocket into a blender bowl, remove the garlic, add the remaining cream and beat into a soft puree;
Transfer the puree into serving bowls, pour the sauce on top and sprinkle with rosemary.

Celery root puree with beef gravy

Meat gravy can add flavor accents to any puree. It will be much tastier with it.

Ingredients:

Celery root - 1 pc.
Beef – 300 g
Garlic - 2 cloves
Butter - 20 g
Vegetable oil - 2 tbsp

Preparation:

Cut the celery into cubes and boil. Add butter and puree.

Cut the meat into pieces and fry in vegetable oil. Add garlic and pour some water into the pan. Simmer over low heat with the lid closed.

Pour gravy over the puree and place pieces of meat next to it.

Few people know what can be prepared from celery root. It turns out that it makes very tasty and juicy mashed potatoes, this is an excellent alternative to potato. The advantage of the dish is that it contains practically no starch and can be consumed by everyone - even those who are on a diet and children. Thanks to the addition of cream and other ingredients, it turns out to be as tender as possible.

You will also like our publication Celery puree soup: recipe with photos

Celery puree: classic recipe

Everyone loves mashed potatoes, but celery is just as good. You will be pleasantly surprised by its mild taste and delicate consistency. You can serve the dish with vegetables or meat, as you wish.

Ingredients:

3 cups milk or water
1 ½ cups water
1 tsp salt
1 kg celery root
350 grams of potatoes
6 tbsp. butter (soft)

Preparation:

Place milk with water and salt in a large saucepan. Peel the celery and potatoes, cut into small cubes and place in a saucepan. Cover and bring to a boil over high heat.
Remove the lid and reduce heat to low and simmer until the root and potatoes are very tender, 15 to 20 minutes.
Strain the cooked vegetables through a colander, then puree them in a blender. Add soft butter and mix well again. If the mixture is too thick, add a little water or milk. Add salt and pepper as desired.
Store in the refrigerator for up to two days, reheat before serving.

Recipe for mashed potatoes and celery root

Ingredients:

1 celery root
1 sweet potato (yam)
2 tbsp. butter
Salt and pepper to taste

Preparation:

Peel the celery root and potatoes with a sharp knife. Then cut the vegetables into small cubes and place them in a pan of salted water.
How much water should I add? It should cover the vegetables, that's enough.
Bring them to a boil, then reduce the heat. Cook until the celery and potatoes are very soft.
Drain the water and puree the vegetables in a blender, then add the softened butter. Season with the required amount of salt and pepper. We recommend using white pepper rather than black.

Celery puree with dill and garlic

Ingredients:

2 celery roots
Salt
1 medium potato
2 cloves garlic
4 tbsp. butter
¼ cup heavy cream
White pepper to taste

For dill oil:

1 bunch of dill
¾ cup vegetable oil
Salt

Preparation:

Fill a saucepan with water and place over medium heat, add a teaspoon of salt. After it boils, add the peeled and finely chopped celery root and cook for 10 minutes. Then add the potatoes and cook for another 10 minutes.
Meanwhile, make dill butter. Mix finely chopped dill with vegetable oil and stir until it turns greenish.
Turn off the heat and drain the vegetables, then add the garlic cloves and puree the mixture in a blender.
Return the vegetables to the pan and add the cream, butter, salt and pepper. Turn the heat to low and simmer until the soup is thick enough.
Place the soup in a bowl and drizzle with dill oil as shown in the photo. Enjoy!

Celery root and mashed potato puree

Potatoes will make the celery puree less flavorful, which will especially appeal to those who don't like the smell.

Ingredients:

Celery root - 1 pc.
Potatoes - 3 pcs.
Butter - 20 g
Cream - 100 ml

Preparation:

Boil celery and potatoes separately. If you combine them in one pan, the celery will “absorb” the potatoes.

Add cream to the celery puree, and butter to the potato puree. Mix each of them well.

Combine two types of puree.

Possible risks

It must be said that any diet is a kind of violence against the body, which is accustomed to a completely different regime and diet. The celery diet, by the way, does not impose strict restrictions on the number of main meals per day and snacks, the volume of foods and dishes consumed, and even options for their preparation (the same celery soup has several variations). However, for many people this is a different, perhaps even unusual, diet, the basis of which is a plant with an unusual, pronounced taste and smell.

The fact is that not everyone likes celery with its characteristic spicy aroma. And even those who periodically add it to traditional dishes cannot always withstand the daily consumption of this unusual vegetable. If it's just a fasting day, you can endure it. But strict 3-day diets with 50-100% inclusion of celery in the diet are no longer so easily tolerated, which becomes the reason for looking for other options to quickly lose weight.

Against the background of intolerance to the smell and taste of celery, nausea may occur, which does not allow you to continue the diet further.

Another reason for the difficulty of tolerating a weekly and especially a two-week diet may be hypoglycemia that develops against the background of limiting sugar intake. Celery itself also helps lower blood glucose levels. But if this property is considered useful for diabetes mellitus, in a person with normal blood glucose levels it can provoke the appearance of symptoms such as weakness, dizziness, and increased fatigue.

True, similar symptoms may appear on days 2-3 of a strict diet. 1-2 sweet fruits will be your salvation. But if the symptoms do not go away or recur regularly, it is better to end the diet where it has been achieved.

The risks associated with the diet mainly relate to the pathologies listed in the contraindications to this method of rapid weight loss. It is in these cases that, against the background of a celery diet, complications of existing diseases can be observed, although in this case we are not talking about the development of new health pathologies. Most likely, pain may appear in the epigastric region and lower abdomen, associated with increased gastric acidity and increased inflammatory process, as well as impaired patency of the bile and urinary tract.

True, if you go on a diet for more than a week, even against the backdrop of absolute health, you need to understand that the chemical composition of celery, although rich, does not include all the vitamins and microelements the body needs. In addition, during heat treatment, some of them are destroyed. To avoid hypovitaminosis, it is recommended to start taking vitamin-mineral complexes in parallel with the diet.

Women should not risk starting a diet the day before or during their period. Due to menstrual bleeding and a low-calorie diet, they may experience dizziness and a drop in blood pressure. An identical situation is observed during active sports.

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Celery root puree with croutons and cheese

Cheese, like cream, will soften the dish and make it more tender.

Ingredients:

Celery root - 1 pc.
Cream - 100 ml
Hard cheese - 100 g
Crackers - 1 handful
Salt

Preparation:

Chop the celery and boil. Add salt and cream. Mix using a blender.

Grate the cheese. Add cheese and croutons to a serving of celery puree.

For cheese fans, you can use several types of this product.

Vegetable puree according to Dukan

The Dukan diet greatly values all kinds of vegetables. Celery occupies a special place among them. It is added to salads, and soups are prepared on its basis.

In these dishes, this vegetable serves as an additional component, but as a main ingredient it is used in the preparation of purees. Adding pumpkin to the celery will add softness and subtle sweetness to the finished dish.

For preparation you will need:

500 g pumpkin;
500 g celery;
100 ml milk (fat content no more than 1%);
olive oil for greasing the baking sheet.
salt, tarragon, bay leaf and ground black pepper to taste.

It will take about 60-70 minutes to prepare the dish.

The calorie content of a 100-gram serving of puree is 31.8 kilocalories.

Preparation:

Peel the pumpkin from seeds and peel, cut into medium cubes. Grease a baking sheet lightly with oil, place the pumpkin on it, sprinkle everything on top with tarragon and ground pepper. Then bake in a preheated oven for 40 minutes;
While the pumpkin is baking, boil the peeled and cut into small pieces of celery in salted water with a bay leaf;
When both vegetables are ready, combine them together in a blender bowl and blend until pureed, adding hot milk little by little. Once the desired consistency is reached, the dietary dish is ready.

Celery root puree with herbs

This dish has a special aroma because it contains a lot of fresh herbs.

Ingredients:

Celery root - 1 pc.
Cream - 100 ml
Butter - 20 g
Garlic - 2 cloves
Parsley - 1 bunch
Cilantro - 1 bunch
Green onions - 1 bunch
Salt

Preparation:

Boil the celery root. Add butter, garlic and cream. Beat with a blender.

Add greens to the mixture, turn on the blender again and mix the ingredients.

Ingredients:

Milk - 3 glasses
Water – 3 glasses
Salt - 1 tbsp. spoon
Celery root - 2 pieces (Take large roots.)
Potatoes – 1 piece
Onions - 1 piece (Small onion.)
Butter - 5 tbsp. spoons
Ground white pepper - To taste
Salt - To taste
Bunch of fresh basil - 1 piece (Small bunch.)
Bunch of fresh thyme - 1 piece (Small bunch.)

Number of servings: 3-4

Celery root and corn puree

This recipe allows the use of corn in any form: it can be canned or fresh. If you choose fresh corn, you must first boil it.

Ingredients:

Canned corn - 1 can
Celery root - 1 pc.
Cream - 100 ml
Butter - 20 g
Salt

Preparation:

Boil the celery root. Add corn to it, beat with a blender. Season with salt, add butter and cream. Beat again with a blender until you obtain a soft consistency.

If fresh corn is used, it should be young and soft.

Celery root puree with pork and pineapple

An example of a complete dish: nourishing, tasty and aromatic.

Ingredients:

Celery root - 1 pc.
Butter - 20 g
Pork – 300 g
Pineapple - 3 slices
Salt
Vegetable oil

Preparation:

Cut the celery root into cubes. Boil, salt. Add butter and mash to puree.

Cut the pork into cubes and fry on both sides in vegetable oil.

Place celery puree and pork in a baking dish and place pineapples on top.

Place in the oven for 7 minutes.

Casserole with carrots, bacon and sausages

A healthy, original dish that will delight you for breakfast.

Ingredients:

pepper;
celery root – 550 g;
sausages – 270 g;
nutmeg;
carrots – 550 g;
marjoram;
bacon – 120 g;
cream – 1100 ml;
cheese – 160 g;
breadcrumbs;
salt;
butter.

Preparation:

Using a coarse grater, grate the root, then the carrot.
Pour cream into a saucepan. Add salt. Sprinkle with pepper. Add nutmeg. Boil.
Pour half into another saucepan. Add carrots. Boil.
Place celery in the first container with cream. Cook.
Chop the bacon. Fry in a frying pan. Cut the sausages. You should get circles.
Grease the mold with oil. Sprinkle with breadcrumbs. Add some celery. Sprinkle with some grated cheese. Add bacon. Arrange the sausages. Sprinkle with nutmeg. Cover with half a carrot. Sprinkle with cheese. Place carrots. Cover with celery. Another layer of cheese shavings. Arrange marjoram leaves.
Send to bake in the oven (200 degrees). It will take half an hour.

Celery puree with sour cream

Sour cream is another way to make such a puree more tender and less flavorful.

Ingredients:

Celery root - 1 pc.
Butter - 20 g
Sour cream - 2 tbsp
Salt

Preparation:

Chop the celery and add water. Cook for half an hour until done. Add salt to taste.

Add butter and sour cream. Beat with a blender until fluffy.

Subtleties of cooking

There aren't many fans of celery root. The reason for this is the specific taste and smell. It is difficult to eat large quantities fresh. A good solution is to boil, bake or stew. All three types are used in cooking:

sheet;
stem;
root.

The root is traditionally used to make puree, but the petioles can easily replace it. Select hard roots with dense pulp for the dish. The color of the vegetable should be uniform, the surface without rotten, dried areas.

To make the dish work, listen to the recommendations of experienced housewives:

You can make a bright, colorful puree by adding ground paprika, curry or turmeric. These spices will color the dish and add flavor. To surprise your baby with pink puree, add a small piece of beet or a couple of spoons of beet juice while cooking the root;
It is not recommended to peel the root vegetable first, as it will darken when exposed to air. If you decide to make preparations, you can correct the situation with apple cider vinegar or lemon juice. A few drops are enough to process the pulp;
To obtain the desired consistency, add a little butter or potato pieces while cooking the root.

To understand how long to cook the root for puree, you need to check the softness of the celery pulp with a fork. If the fork goes in easily, the vegetable is cooked until done. Typically this operation takes 20-30 minutes. Cook the young root even less - 15-20 minutes.

Puree with celery and fennel

The dish can be classified as specific. It is definitely suitable for those who love rich flavors and healthy food.

Ingredients:

Celery root - 1 pc.
Fennel – 1 piece
Garlic - 1 clove
Onion - 1 pc.
Salt

Preparation:

Boil fennel and celery. You can do this in one pan.

When they are ready, drain the water. Add chopped garlic and onion. Add salt. Beat with a blender.

If desired, you can add butter.

Celery root puree with cream and feta

Instead of feta, you can use any soft cheese. The task of the cook is to make the taste creamy and delicate. You can also select the fat percentage of cream yourself.

Ingredients:

Celery root - 1 pc.
Cream - 100 ml
Feta – 150 g
Salt to taste

Preparation:

Peel and chop the celery root. Pour water over the pieces and cook until tender.

Drain the water, add feta to the celery, beat with a blender. Pour in the cream and grind the mixture again.

You need to salt carefully, because feta will make the puree more expressive.

Celery and potato puree with chicken cutlets

This dish has an original presentation that can whet anyone's appetite.

Ingredients:

Celery root - 1 pc.
Potatoes - 3 pcs.
Minced chicken – 500 g
Onion - 1 pc.
Garlic - 2 cloves
Egg - 1 pc.
Butter - 30 g
Spices

Preparation:

The cooking process can be divided into 3 stages:

1. Boil the potatoes, add butter, and mash them.

2. Boil the celery root, beat with a blender. Combine two types of puree and mix well.

3. Add onion, garlic and egg to the minced meat. Form cutlets. Fry them on both sides.

The dish should be served like this - first a layer of mashed potatoes, then a little gravy, and a cutlet on top.

Celery root puree with spinach topping

This dish is a must-have in the diet of anyone who cares about their health. It will not spoil your figure, it will enrich you with vitamins and good mood.

Ingredients:

Celery root - 1 pc.
Butter - 30 g
Spinach - 2 bunches
Salt

Preparation:

Boil the celery root. Add butter, grind into puree.

Chop the spinach and fry a little in butter.

Place the puree and top with a cap of spinach.

Puree of celery root and vegetables

You can safely add your favorite vegetables to the celery root puree: potatoes, onions, tomatoes, etc.

Ingredients:

Celery root - 1 pc.
Onion - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Garlic - 2 cloves
Cream - 100 ml
Salt

Preparation:

First you need to boil all the vegetables. Only onions and garlic should be left untouched.

Beat them with a blender. Add onion, garlic, spices.

Pour in the cream and beat again.

Can be served with crackers. You can also add sour cream or sprinkle with cheese.

Seafood with celery root in a slow cooker

Many peoples use celery to prepare culinary masterpieces. It gives any dish a bright aroma and exquisite taste.

Ingredients:

arugula - a handful;
cream – 110 ml;
cherry – 6 pcs.;
chicken broth – 240 ml;
Sesame oil;
celery root – 600 g;
garlic – 3 cloves;
sesame - a handful;
egg – 2 pcs. boiled;
scallops – 210 g;
crackers;
lemon – 0.5 pcs.;
shrimp – 120 g.

Preparation:

Grate the root.
Pour broth into the bowl. Set the “Cooking” mode. Set the timer for seven minutes. Cover the root crop. Cook on the same mode. It will take eight minutes.
Pour in the cream. Sprinkle with salt. Add pepper. Set the timer for a quarter of an hour. Pour into container. Rinse the bowl.
Chop the garlic cloves. Place in a bowl. Pour in the oil. Set the “frying” mode. Simmer for three minutes. Place shrimp and scallops. Pour in the juice squeezed from the lemon. Set the timer for seven minutes.
Chop the cherry. Mix with arugula. Sprinkle with lemon juice. Drizzle with sesame oil.
Place stewed celery in a dish. Place seafood on top. Place arugula and chopped eggs around. Sprinkle with crackers and sesame seeds.