Celeriac and white bean puree with garlic oil is a smooth, savory side dish that feels both rustic and elegant. The celeriac brings a gentle earthy flavor, while white beans add creaminess and body without making the puree heavy.
This recipe is a good choice when you want something a little different from mashed potatoes but still comforting and easy to serve. A drizzle of warm garlic oil over the top adds aroma, richness, and a simple finishing touch that makes the dish look polished.
Serve it alongside roasted chicken, pan-seared fish, grilled vegetables, or a hearty grain bowl. The puree can be made with pantry-friendly ingredients and blended until as silky or as textured as you like.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4 servings
- Difficulty: Easy
Why You’ll Love It
- It has a velvety texture with a balanced earthy and nutty flavor.
- White beans make the puree creamy and satisfying without needing a lot of dairy.
- The garlic oil adds a fragrant finish with very little extra work.
- It pairs well with many mains, from roasted meats to vegetables.
- The recipe uses straightforward ingredients and simple cooking methods.
Nutritional Benefits and Adaptable Variations
- Use cannellini beans or great northern beans for a similarly creamy result.
- For a richer puree, replace the olive oil in the puree with the same amount of unsalted butter.
- Add 15 ml lemon juice at the end for a brighter finish.
- Stir in 15 g chopped parsley or chives for a fresh herbal note.
- Thin the puree with a little extra vegetable broth if you want it soft enough to serve under braised dishes.
Ingredients
- 1 medium celeriac, about 700 g, peeled and cut into 2 cm cubes
- 400 g canned white beans, drained and rinsed
- 500 ml vegetable broth
- 3 cloves garlic, thinly sliced
- 45 ml olive oil
- 30 ml extra-virgin olive oil
- 2 g fine sea salt, plus more to taste
- 1 g ground black pepper
- 15 ml lemon juice
- 10 g chopped fresh parsley for garnish
Step-by-Step Instructions
- Place the celeriac cubes in a medium saucepan and add the vegetable broth. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cover partially and cook for 20 to 25 minutes, or until the celeriac is very tender when pierced with a knife.
- While the celeriac cooks, make the garlic oil. Add the sliced garlic and 45 ml olive oil to a small skillet or saucepan over low heat. Cook gently for 5 to 7 minutes, stirring occasionally, until the garlic is lightly golden and fragrant. Do not let it brown deeply. Remove from the heat and set aside.
- When the celeriac is tender, use a slotted spoon to transfer it to a blender or food processor. Add the white beans, 30 ml extra-virgin olive oil, salt, black pepper, and lemon juice.
- Add 120 ml of the cooking broth to the blender and puree until smooth. Stop and scrape down the sides as needed. If the mixture is too thick, add more cooking broth, 15 to 30 ml at a time, until the puree reaches your preferred consistency.
- Taste the puree and adjust with more salt, black pepper, or lemon juice if needed. Blend once more briefly to combine.
- Spoon the warm puree onto a serving plate or into a shallow bowl. Swirl the top with the back of a spoon, then drizzle over the garlic oil and scatter with chopped parsley. Serve warm.
Tips, Serving Suggestions & Substitutions
- Cut the celeriac into evenly sized cubes so it cooks at the same rate.
- Keep the garlic oil over low heat to avoid bitter, overbrowned garlic.
- Reserve extra cooking broth before blending so you can adjust the texture easily.
- For the smoothest puree, blend thoroughly and scrape the bowl or blender sides once or twice.
- Serve the puree warm, as it thickens slightly as it stands.
Nutrition Information
| Per Serving | Approximate Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 26 g |
| Protein | 8 g |
| Fat | 14 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 620 mg |
| Fiber | 9 g |
| Sugar | 5 g |
Nutrition is an approximate estimate per serving and can vary depending on the exact size of the celeriac, the brand of canned beans, and the amount of broth and oil used.
Storage & Make-Ahead Tips
Refrigerate leftover puree in an airtight container for up to 3 days.
Reheat gently on the stovetop or in the microwave, stirring in a splash of water or broth if it has thickened too much.
Store any extra garlic oil separately when possible and spoon it over after reheating for the freshest flavor.
FAQ
1. Can I make this recipe ahead of time?
Yes. Prepare the puree up to 1 day ahead and refrigerate it in a covered container. Reheat gently with a little broth or water to loosen it, then add the garlic oil and parsley just before serving.
2. What can I use instead of celeriac?
If you cannot find celeriac, you can use parsnips or cauliflower for a different but similarly smooth puree. The flavor will change, but the method remains very similar.
3. Do I need a blender for this recipe?
A blender or food processor gives the smoothest result, but you can also use an immersion blender. For a more rustic texture, mash the cooked celeriac and beans by hand, though it will not be as silky.
4. Which white beans work best?
Cannellini beans and great northern beans are both excellent because they blend smoothly and have a mild flavor. Navy beans can also work if that is what you have on hand.
5. How should I serve this puree?
Serve it as a side with roasted chicken, pork, fish, mushrooms, or grilled vegetables. It also works well as a soft base under braised dishes or topped with extra herbs and a spoonful of the garlic oil.
Final Thoughts
This celeriac and white bean puree is a simple way to bring a little variety to the table while keeping the cooking approachable. It has a soft, comforting texture and enough flavor to stand beside both weeknight and dinner-party mains.
With its silky base and aromatic garlic oil, this dish proves that a few humble ingredients can come together beautifully. Keep it in mind whenever you want a versatile side that feels a bit special without being complicated.
Celeriac and White Bean Puree with Garlic Oil
Ingredients
- 1 medium celeriac about 700 g, peeled and cut into 2 cm cubes
- 400 g canned white beans drained and rinsed
- 500 ml vegetable broth
- 3 cloves garlic thinly sliced
- 45 ml olive oil
- 30 ml extra-virgin olive oil
- 2 g fine sea salt plus more to taste
- 1 g ground black pepper
- 15 ml lemon juice
- 10 g chopped fresh parsley for garnish
Instructions
- Place the celeriac cubes in a medium saucepan and add the vegetable broth. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cover partially and cook for 20 to 25 minutes, or until the celeriac is very tender when pierced with a knife.
- While the celeriac cooks, make the garlic oil. Add the sliced garlic and 45 ml olive oil to a small skillet or saucepan over low heat. Cook gently for 5 to 7 minutes, stirring occasionally, until the garlic is lightly golden and fragrant. Do not let it brown deeply. Remove from the heat and set aside.
- When the celeriac is tender, use a slotted spoon to transfer it to a blender or food processor. Add the white beans, 30 ml extra-virgin olive oil, salt, black pepper, and lemon juice.
- Add 120 ml of the cooking broth to the blender and puree until smooth. Stop and scrape down the sides as needed. If the mixture is too thick, add more cooking broth, 15 to 30 ml at a time, until the puree reaches your preferred consistency.
- Taste the puree and adjust with more salt, black pepper, or lemon juice if needed. Blend once more briefly to combine.
- Spoon the warm puree onto a serving plate or into a shallow bowl. Swirl the top with the back of a spoon, then drizzle over the garlic oil and scatter with chopped parsley. Serve warm.
