Celeriac Puree

Celeriac, also known as celery root, is a rustic root vegetable. Although it isn’t the most eye-catching option in the produce section, it is a tasty vegetable that can make a great side dish. With the addition of only a few simple ingredients such as Lucini Premium Extra Virgin Olive Oil, Celeriac can be turned into a delicious puree.

Simple Yet Tasty

This simple yet tasty celeriac puree recipe was created for Dr. Andrew Weil by Chef Caprial Pence. The end result is a creamy, dreamy puree with celery, garlic, and real extra virgin olive oil notes.

It is an excellent example of how celery root can form the basis of an amazing side dish. Better yet, it is such an easy recipe, anyone can make it. With only 20 minutes of cooking, basic prep, and a little food processing, you can turn this earthy-looking root vegetable into a top-notch puree. Give this deliciously simple dish a try. Use Lucini Premium Extra Virgin Olive Pil for the best results.

Recipe Summary

Recipe Servings: 4 portions

Recipe Preparation Time: 10 minutes
Recipe Cook Time: 20 minutes

Ingredients

2 medium celeriac, peeled and diced
3 cloves garlic
1/4 cup Lucini® Premium Select Extra Virgin Olive Oil®
2 teaspoons unsalted, organic butter
Salt and freshly ground pepper

Instructions

Combine the celeriac and garlic in a saucepan and cover with water. Cook over high heat until the celeriac is tender about 20 minutes.

Drain the celeriac and place in the food processor. Puree and add the olive oil and butter and puree until very smooth.

Season with salt and black pepper. Serve warm.

A bowl of celeriac puree made with Lucini Italia’s Premium Extra virgin Olive Oil.

Recipe By: CHEF CAPRIAL PENCE

Chef Caprial Pence is the chef and co-owner of Caprial's Bistro in Portland, Oregon, which opened in 1992. Shortly after graduating from the Culinary Institute of America, Caprial was named Best Chef: Pacific Northwest by the James Beard Foundation, the first female recipient of this prestigious award.