Silky smooth celeriac and parsley root puree with black garlic
This silky smooth celeriac and parsley root puree is a great and better tasting alternative to potato puree or mash, that celebrates all the seasonal flavours and elevates your meal to really give it that special feel.
Being mostly veggie based, it’s also a great blood sugar proof meal, unlike potatoes. Don’t get me wrong - there is nothing wrong with potatoes (who doesn’t love taters?!) but they’re very high in starches, so not very blood sugar friendly. Unlike potatoes, the seasonal vegetables featured in this recipe are only available in autumn and winter, so why not experiment with these flavours while they’re available?!
Ingredients for 6-8 people
1 large celeriac
600 gr parsley root*
2 large cloves of fresh garlic
4 cloves of black garlic or 1 tbsp of black garlic paste (optional but highly recommended)
150 gr soffritto (optional)
2 tbsp of coconut aminos (optional)
Salt, pepper and extra virgin olive oil (or butter/ghee) to taste
Half a bunch of fresh sage and a few twigs fresh rosemary
2-3 cups of water
150 gr of mascarpone, soft goat’s cheese or almond yogurt/cheese spread (optional)**
*What is parsley root and where do I find it?
Parsley root tastes predominately of parsley, but also of celeriac and parsnip. The root looks very similar to a parsnip, but parsnips are creamier in colour and have a more earthy flavour. Parsley root is a purer white and thin and slender like a carrot.
Parsley root is incredibly nutritious and a wonderful ingredient for those on lower carb and keto diets! The vegetable is very low in carbohydrates and its flavour profile makes parsley root very suitable for faux fries and chips.
Parsley root can be hard to come by in some countries, although it is used in many cuisines across Europe (also called: Hamburg root). It is very seasonal and only available in autumn, winter and sometimes early spring.
In the UK, parsley root is available from Ocado, Watts Farms, Etsy and in speciality produce shops as well as some Eastern European shops.
If you have a garden, you can even but the seeds online and grow them yourself - they’re relatively easy to grow and you can use the tops (parsley) as well.
If you’re unable to find parsley root, you can also use parsnip. Just keep in mind the meal will be a bit higher in starches.
Instructions
Chop the celeriac, parsley root and garlic. Add the soffritto to your instant pot to a large pan. Saute in a bit of EEVO, butter or ghee. Once it starts to brown, add the celeriac, parsley root, garlic and half the amount of sage and rosemary. Set aside the remaining sage and rosemary. If you’re using an instant pot, add 2 cups of water. If you’re using a regular pan, add enough water to cover everything. Cook on high in the instant pot for 10 minutes with manual release or in a pan until very soft.
Drain and add to a blender but don’t discard the water! You’ll need a bit of water for the puree and the remaining water can be stored and used as vegetable broth (the flavour is unreal!). Add remaining sage and rosemary, salt, pepper, coconut aminos and black garlic to the blender. Blend and add a few spoons of the drained water if needed.
**The puree will come out very creamy but if you’d like it even creamier, add a bit of mascarpone, soft goat’s cheese or almond yogurt/cheese spread to the blender.
Serving suggestion: the puree is a tad sweet, so I like to combine it with something rich and meaty like braised oxtail (pictured here) but an umami mushroom dish would also work!
