Celeriac and black garlic purée

The black garlic adds a deep rich flavour to this purée.

Creation by Patrick van Hogeloon, De Treeswijkhoeve** restaurant, Waalre, the Netherlands.

Makes 550g.

Celeriac and black garlic 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!




celeriac, finely diced (brunoise)



black garlic purée

As needed:



As needed:



Preparation method

  • Boil the celeriac in milk and salt until done.
  • Finely purée the warm celeriac in a blender with enough milk to create a smooth purée.
  • Add the black garlic purée and mix thoroughly.
  • Season the purée to taste with salt.

Serving suggestions

  • As a component in a composition with leek, celeriac, and hamachi.
  • As a component in a composition with dashi, leek, and garlic.
  • Delicious with oyster blade, whiskey, and onion components.

Previous page