Black garlic and onion purée

Creation by Jacob Jan Boerma.

Black garlic and onion purée

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




white onions



boiled celeriac cubes



black garlic

Preparation method

  • Slice the white onions into fine rings and boil in water with a little salt until just about done.
  • Strain and fry in olive oil with a small amount of freshly grated nutmeg until it browns slightly, add the celeriac and garlic at the last minute, and then finely blend.

Serving suggestions

  • As a component of a main dish, e.g. with crispy fried sweetbread, shallot gel, smoked herb purée and vegetables.

Previous page