Tuesday 22 November 2011

Celeriac Puree with Spinach

Celeriac is such a wonderful veg that often gets overlooked. It’s the root base of celery and is quite starchy and delicious. They’re often forgotten as substitutes for things such as mashed potatoes, chips and many other things. I used it as a side dish to salmon in this recipe and it was simply delicious. With the addition of spinach and a few other ingredients it’s a hearty meal and can even be served alone! Enjoy!

1 large celeriac
2 tbsp. soy cream or regular cream (optional)
250-300g washed baby spinach (use more or less depending on what you like)
1 heaped tbsp. mustard (I used maille Dijon)
Salt + pepper

To Start:

This plant is the knobbliest thing I’ve ever seen so you have to thoroughly wash it, make sure every nook and cranny is washed up.
When you’ve done your best at cleaning out the dirt, slice the brown bits off, almost as if you’re peeling it with a knife.
When you’ve broken down to the base of it, it should look like a smooth large potato.
Chop that up into chunks.

To Cook:
Place in boiling water and boil until soft.
Drain and add the cream and puree with a masher or hand blender.
Add the salt and pepper along with the mustard.
Next add the spinach and toss until the leaves are wilted.

This is an excellent side dish for any meat; you’ll be surprised at how low in calories and carbs it is as well! Enjoy!


  1. Should I substitute cream for milk or just leave it out all together?

  2. You can substitute the milk for cream, the point of it is to bind it together, but the cream adds a certain richness that milk wont. But generally it's ok.