CELERY ROOT AND CHICKPEA PUREE FOR TWO

WineCheeseScallops
10 hours ago
5 min read

Creamy, cozy, and quietly sophisticated, this Celery Root and Chickpea Puree for Two is the kind of dish that feels straight out of a fine-dining kitchen but comes together effortlessly at home. Celery root brings a velvety texture and subtle earthiness, while chickpeas add body and richness without overwhelming the palate. Finished with lemon, thyme, and Parmesan, this purée strikes the perfect balance between comforting and refined.

Creamy mashed potatoes garnished with herbs in a green bowl, placed on a wooden table with a gold spoon and scattered herbs. Cozy mood.

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Whether you’re serving it as a side for a romantic dinner, spooning it beneath roasted chicken or seared scallops, or enjoying it as a warm bowl all on its own, this dish proves that humble ingredients can still deliver big flavor. It’s elegant without being fussy—and sometimes, that’s exactly what dinner needs to be.

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Celery Root (Celeriac)

Celery root may look intimidating with its knobby exterior, but beneath the rough skin is a beautifully mild, aromatic vegetable with hints of celery and parsley. When cooked, it transforms into a silky, almost potato-like texture, making it ideal for purées and soups. It’s also naturally low in carbohydrates and packed with fiber, vitamin C, and potassium, making it both a flavorful and nourishing choice.

Chickpeas

Chickpeas add subtle nuttiness and creaminess to this purée while boosting its protein and fiber content. They help create a fuller, richer texture without relying on heavy cream, making the dish feel indulgent yet balanced. Their mild flavor allows the lemon, thyme, and Parmesan to shine while quietly rounding everything out.

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Kitchen counter with olive oil, chickpeas, chicken broth, celeriac, lemon, and seasoning. Wooden countertop and warm lighting.

Recipe Origin / Inspiration

This recipe was inspired by classic French-style vegetable purées—the kind often tucked beneath a perfectly cooked protein at upscale restaurants. Celery root is a staple in European kitchens, and pairing it with chickpeas felt like a natural way to add depth and heartiness without losing elegance.

Hands with pink nails slice celery root with a decorative knife on a wooden board. Rings visible, setting in warm kitchen.

Designed intentionally for two, this dish is perfect for date night cooking, small dinners, or those evenings when you want something elevated without committing to leftovers for days. It’s proof that even the simplest vegetable purée can feel intentional, thoughtful, and restaurant-worthy.

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Tips, Serving Suggestions, & Storage

Lemon, celery root, and thyme on a wooden board with a green olive oil bottle and a glass bowl. Bright, fresh kitchen scene.

Peel celery root generously to remove all fibrous outer layers for the smoothest texture.
Cut celery root into uniform pieces so it cooks evenly.
Simmer until very tender—undercooked celery root will result in a grainy purée.
Use low-sodium chicken stock so you can control the seasoning precisely.
Do not drain the cooking liquid before puréeing; it adds flavor and silkiness.
Warm the chickpeas before blending to keep the purée smooth and cohesive.
Adjust thickness with extra stock if needed when reheating.
Stir the olive oil mixture in off high heat to preserve its fresh flavor.
Taste and adjust salt after adding Parmesan, as the cheese adds salinity.
Store leftovers in an airtight container for up to 3 days and reheat gently over low heat.

Diced root vegetables in a metal pot on a stovetop, featuring pale beige cubes. The setting is a kitchen with visible stovetop grates.

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Hands squeeze a lemon into a measuring cup on a wooden counter. A knife and chickpeas are visible. Bright kitchen setting.

Unique Recipe Qualities

Naturally creamy without heavy cream or butter.
Balanced flavor from acid, herbs, and cheese.
Designed specifically for small-batch cooking.
Elegant enough for entertaining, simple enough for weeknights.
Versatile as a side dish or main vegetarian option.
Pairs well with poultry, seafood, or roasted vegetables.
Nutritious while still feeling indulgent.
Smooth, velvety texture with minimal effort.
Uses pantry-friendly ingredients alongside one specialty vegetable.
Easily adaptable with different herbs or cheeses.

Wooden spoon stirring creamy polenta in a pot, drizzled with olive oil and herbs, on a stovetop. Warm, inviting kitchen scene.

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Celery Root and Chickpea Purée for Two

Creamy polenta garnished with herbs in a green bowl on a wooden table. A gold spoon rests on a beige napkin, creating a rustic vibe.

Ingredients

4 cups peeled, ¾-inch diced celery root
1½ cups low-sodium chicken stock
1 (15.5-ounce) can chickpeas, rinsed and drained
¼ cup extra-virgin olive oil
1 teaspoon minced fresh thyme leaves, plus more for garnish
½ teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
¼ cup freshly grated Italian Parmesan cheese, plus more for serving

Instructions

Place the celery root and chicken stock in a large saucepan and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes, until the celery root is very tender.
Add the chickpeas, return to a simmer, and cook for 3 minutes, until heated through.
Transfer the celery root and chickpea mixture, including the cooking liquid, to a food processor fitted with a steel blade. Process until coarsely puréed. Return the purée to the saucepan and reheat gently over low heat.
In a small measuring cup, whisk together the olive oil, thyme, lemon zest, lemon juice, 1 tablespoon kosher salt, and 1 teaspoon black pepper.
Stir the olive oil mixture into the purée. Remove from heat and stir in the Parmesan cheese.
Taste and adjust seasoning as needed. Serve hot, garnished with additional Parmesan and fresh thyme.

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