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Spiced celeriac purée Buddha bowl served
Smooth celeriac purée base topped with crunchy quinoa, carrots, and spinach

Spiced celeriac purée Buddha bowl

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
Celeriac is the ugly duckling of winter cuisine that turns into a beautiful swan: when roasted or boiled, it acquires a nutty, sweetish flavour profile. Puréed with coconut milk, it makes a silky, rich base for a Buddha bowl, an excellent substitute for the usual hummus or other dips. The play of textures is key here: the creamy purée, crunchy carrot, and fluffy quinoa contrast.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 410 kcal
🌍 Cuisine Modern Fusion

Ingredients

Equipment Needed

  • Stick blender or liquidiser
  • Pot for celeriac
  • Baking paper for carrots

Allergen Information

⚠️ Celery (Celeriac)

Instructions

1 ✓

Dice the celeriac. In a pot, briefly fry the garlic in oil, add the celeriac, salt, and pepper. Pour over the coconut milk and enough water to cover.

Tip: Frying the celeriac at the start deepens the flavour.
2 ✓

Boil the celeriac until soft (approx. 15-20 mins). Meanwhile, preheat the oven to 200°C. Cut carrots into strips, toss with oil and salt, roast until crisp (15 mins).

Tip: Roasting makes the carrots sweeter due to caramelisation.
3 ✓

Cook the quinoa in salted water. Rinse the chickpeas.

Tip: Let the quinoa cool slightly so it becomes fluffier.
4 ✓

When the celeriac is soft, drain (but keep the liquid!). Blend the celeriac with the smoked paprika, adding the cooking liquid gradually until creamy.

Tip: The fat content of the coconut milk turns the purée into an emulsion.
5 ✓

Assemble the bowl: celeriac purée at the bottom, topped with quinoa, roasted carrots, spinach, and chickpeas. Sprinkle with pumpkin seeds.

Recipe FAQ

How do I get the purée really smooth?
Cook the celeriac until completely soft. If it's still lumpy after blending, push it through a fine sieve for a Michelin-star texture.

Ingredients

  • 400 g Celeriac (cleaned)
  • 200 ml Coconut milk (tinned, thick)
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 1 tsp Smoked paprika
  • 200 g Carrots
  • 100 g Quinoa (dry)
  • 1 tin Chickpeas (240g)
  • 100 g Baby spinach
  • 2 tbsp Toasted pumpkin seeds