Grilled Celeriac with White Bean Puree

Grilled Celeriac with White Bean Puree and Breadcrumbs

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This grilled celeriac is light on ingredients but solid on flavor. The grilled steaks are charred then roasted for the perfect fork/knife texture.



Grilled Celeriac

  • 1 large celeriac ((celery root))
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/3 cup breadcrumbs (homemade preferred)
  • 2 teaspoons thyme
  • 1 teaspoon olive oil

White Bean Puree

  • 2 cloves garlic (peeled)
  • 1 cup cannellini beans (drained but liquid reserved if using canned)
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt


  1. Peel the celeriac. Carefully cut off ¼” of the bottom to create a level surface. Where the celeriac is the thickest, cut 4, ½” thick slices. Save the remaining celeriac for another peal. Toss the celeriac slices with olive oil, salt, and pepper.
  2. Preheat oven to 400˚ F. Heat a grill or oven-safe pan over medium heat. Add the celeriac slices along with the garlic cloves to the pan. Grill on each side until nicely charred, 3 to 4 minutes per side. Let the garlic cook for 3 to 4 minutes, just until golden. Remove the garlic, transfer to the oven and bake for 10 to 15 minutes, until the celeriac is tender.
  3. While the celeriac is cooking, combine the white beans with the grilled garlic, lemon juice, olive oil, and salt. Puree and slowly add some of the reserved liquid or water to the mixture, just enough to smooth out the puree. 
  4. In a food processor or small bowl, mix together the breadcrumbs with fresh thyme and olive oil. Divide the bean puree between two plates and top with the grilled celeriac, breadcrumbs, and an extra drizzle of olive oil. 


Tips & Tricks: Add a little oil to the grill pan to help the garlic. This is my shortcut when I want roasted garlic but don’t want to wait 45 minutes.

Stock up: get the pantry ingredients you will need: celeriac, olive oil, thyme

Nutrition: get the information.

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