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Celeriac puree with balsamic shallots

Rich and earthy celeriac puree is perfectly offset by sweet, sticky balsamic shallots.

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Sides & Salads
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Preparation Time
15 minutes
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Cooking Time
50 minutes
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Preheat oven to 200ºC. 

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. 

Combine the water, milk and salt in a large saucepan set over high heat. Bring to a boil, then add the celeriac; return to a boil. Reduce heat to medium and simmer until the celeriac is tender, about 30 minutes. Drain. 

Combine the celeriac and butter in a food processor and puree until smooth. Season to taste with salt and black pepper. 

Transfer the celeriac puree to a serving bowl and form a well in the middle; spoon the balsamic roasted shallots into the well and serve. 

UK Shallot Author
This is a recipe by
Isobel Cox
View all my recipes

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