Grilled Artichoke and Celery Root Puree Recipe

Name: Grilled Artichoke and Celery Root Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 10-ounce celery roots (celeriac), ends trimmed, peeled and cut into 1-inch pieces; 2 tablespoons unsalted butter, at room temperature; 1 tablespoon kosher salt; 1 pound frozen artichoke hearts, thawed; 1/3 cup extra-virgin olive oil; 2 cloves garlic, minced; 1 tablespoon chopped fresh thyme; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2/3 to 1 cup whole milk, at room temperature; 1 tablespoon unsalted butter, at room temperature; 1 teaspoon kosher salt

Servings: persons

Two 10-ounce celery roots (celeriac), ends trimmed, peeled and cut into 1-inch pieces
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 pound frozen artichoke hearts, thawed
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 to 1 cup whole milk, at room temperature
1 tablespoon unsalted butter, at room temperature
1 teaspoon kosher salt

1
For the celery root: Place the celery root in a 5-quart saucepan.
2
Fill the pan halfway full with cold water.
3
Add the butter and salt.
4
Bring to a boil over high heat.
5
Cook until tender, 20 to 25 minutes.
6
Drain in a colander.
7
For the artichokes: Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
8
In a medium bowl, toss together the artichokes, oil, garlic, thyme, salt and pepper.
9
Grill, turning with a spatula occasionally, until lightly charred, 2 to 3 minutes.
10
Set aside to cool slightly.
11
Place the artichokes in a food processor and blend until smooth.
12
Add the cooked celery root, milk, butter, salt and pepper to the food processor.
13
Blend, scraping down the sides of the bowl as needed, until the celery root is smooth and blends into the artichoke mixture.
14
Transfer the puree to a serving bowl or keep warm over low heat in a large saucepan until ready to serve.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Two 10-ounce celery roots (celeriac), ends trimmed, peeled and cut into 1-inch pieces, 2 tablespoons unsalted butter, at room temperature, 1 tablespoon kosher salt, 1 pound frozen artichoke hearts, thawed, and more.

Yes, Grilled Artichoke and Celery Root Puree falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Artichoke and Celery Root Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions