Celeriac puree w/ butterbeans
Thursday, 21st December 2017 by Rachel
Celeriac puree recipe

This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.

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This would make a beautiful addition to your Christmas spread. The sweet and salty of the peppers and capers works beautifully with the creamy, celeriac.

Serves 4

Ingredients

Celeriac Puree

1 celeriac – about 650g

1 tsp Dijon mustard

juice half small lemon

50ml olive oil

salt and white pepper

 

Butterbeans

1 tsp plus 1 tbsp mild coconut oil, melted

300g butterbeans – cooked

3 peppers, deeded and cut into cm pieces

2 tsp sherry vinegar

2 tsp olive oil

20 mint, picked 

10g dill

salt and pepper taste

50g capers

 

Method

Heat the oven 200C. Place your peppers on a parchment lined baking tray with a tsp oil. Roast for 10 minutes until they’ve softened and begun to take on colour.

Peel the celeriac and cut into inch cubes, place in a pan with 150ml water and steam for about 8 minutes until tender. Transfer to a blender with 100ml of the water you cooked with, the mustard, lemon, olive oil & a pinch of salt & white pepper. Blend until smooth, adding more water if necessary. Taste for seasoning.

For the capers.  Heat a small fry pan fairly low with a tablespoon of oil, add your drained capers (careful they may spit), cook for about 10 minutes, until there’s no moisture left in the capers. At this point they’ll stop sizzling, will have darkened slightly and become crispy. Take out of the pan with a spoon and drain on kitchen paper.

Heat a large fry pan, add a tsp of oil, then the butterbeans, let them brown a little before stirring, add the peppers, sherry vinegar, mix through and cook for another few minutes, finish with olive oil, stir through your fresh herbs, salt and pepper to taste.

To serve, reheat the celeriac in a small pan. Place a large spoon of your puree on a plate and top with the butterbean mix and a sprinkle of capers.