• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Hello Nest

The Art of Making a Home

  • Green Cleaning
    • Air Fresheners
    • Bathroom
    • Bedroom
    • Kitchen
    • Laundry
  • Natural Living
    • Homemade Recipes
    • Essential Oils
    • Plants & Flowers
    • Zero Waste
    • Organizing & Simplifying
  • DIY & Decor
    • Candle Projects
    • Holiday Projects
    • Sewing Projects
  • About
    • Contact
    • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Celeriac Puree with Balsamic Roasted Shallots

0 · Nov 8, 2018 · Kiersten · Leave a Comment

Celeriac Puree with Balsamic Roasted Shallots
Celeriac is not the most glamorous of vegetables. Also called celery root, it’s basically… a big root. Root vegetables aren’t really lookers to begin with, but celeriac is probably one of the uglier root veggies, making it easy to ignore when you’re in the produce section.

Celeriac Puree with Balsamic Roasted Shallots
However! Get past the rugged exterior and you’ll find a mild celery flavor and a root vegetable that can be pureed into the creamiest, dreamiest side dish. I’ve tried celeriac in other forms–roasted, raw–but for me, nothing tops a celery root puree.

A few years ago, I discovered this recipe from Running to the Kitchen, for a celery root puree topped with balsamic roasted vegetables. A meal bowl with pureed celery root as a base? Yes! My favorite part of that bowl was the roasted pearl onions, so inspired by those bowls, I came up with a celeriac puree side dish topped with balsamic roasted shallots.

See also
How To Make Your Own Homemade Pasta

Celeriac Puree with Balsamic Roasted Shallots
If you’re not a traditionalist, this dish makes a fantastic substitute for mashed potatoes on the Thanksgiving table—especially if you’re not going to be whipping up a vegetarian gravy. (Although, if you can’t do Thanksgiving without gravy, you can totally skip the balsamic shallots and pair the puree with a good homemade mushroom gravy instead.) Both the puree and the shallots can be made in advance; refrigerate them in separate containers, then when you’re ready for dinner, heat them and transfer to a serving bowl.

Celeriac Puree with Balsamic Roasted Shallots
Photos by Lindsey Johnson

Celery Root Puree with Balsamic Roasted Shallots

Hello Veggie
Adapted from Epicurious' Celery Root Puree and Running to the Kitchen's Celery Root Puree with Roasted Balsamic Vegetables.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Side Dishes
Servings 6 servings

Ingredients
  

  • 4 shallots peeled and quartered
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 sprig fresh thyme
  • Salt and ground black pepper to taste
  • 4 cups water
  • 2 cups whole milk
  • 1 tablespoon salt
  • 2 large celery roots about 2 1/2 pounds total, peeled and cut into 2-inch cubes
  • 1 medium russet potato about 10 ounces, peeled and cut into 2-inch cubes
  • 4 tablespoons butter cut into 1 tablespoon portions
  • Ground white pepper to taste
See also
Quick and Easy Chilaquiles Verdes

Instructions
 

  • Preheat oven to 425ºF.
  • Toss the quartered shallots with the olive oil, balsamic vinegar and thyme in a small baking dish. Season with salt and pepper. Bake for 40-50 minutes, stirring every 15 minutes or so, until the shallots are tender and beginning to brown. Set aside.
  • While the shallots are roasting, start the puree. Combine the water, milk and salt in a large saucepan set over high heat. Bring to a boil, then add the celery root and potato; return to a boil. Reduce heat to medium and simmer until the vegetables are tender, about 30 minutes. Drain.
  • Combine the celery root, potatoes and butter in a food processor and puree until smooth. Season to taste with salt and white pepper.
  • Transfer the celery root puree to a serving bowl and form a well in the middle; spoon the balsamic roasted shallots into the well and serve.
Tried this recipe?Let us know how it was!
See also
Sheet Pan Jerk Tempeh and Pineapple

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)

HN, Homemade Recipes celeriac, gluten free, potatoes, shallots, thanksgiving

More Posts from HN

  • Protein-Packed Frozen Yogurt with Bee Pollen

  • Guide to spring produce

    A Guide to Buying, Storing + Using Spring Produce

  • Spring Vegetable Farro Risotto

  • A Meatless Monday Crowd-Pleaser: Spring Vegetable Quesadillas

  • 3 Healthy Ways to Perk Up Your Popcorn

  • Crispy Baked Tostadas with Fajita Vegetables


Reader Interactions

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Get updates + more!

Get the exclusive content you crave straight to your inbox.

Featured DIY

The Best Way To Clean Mirrors (No More Streaks!)

How to clean workout equipment

Your Workout Gear Is Filthy! Here’s How to Clean It

5 Homemade Drain Cleaners That Actually Work

How to Make an All-Natural Dusting Spray

4 Spring Scents for Essential Oil Air Fresheners

More

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
  • Contact
  • Privacy Policy
  • Hello Glow
  • Hello Veggie

Copyright © 2022 · Seasoned Pro

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.