Celeriac and hazelnut purée

Browning the hazelnut intensifies their beautiful nutty flavour.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Celeriac and hazelnut 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 purée

As needed: 


cayenne pepper 

As needed: 



Preparation method

  • Brown the hazelnuts. 
  • Finely grind the hazelnuts in a blender. 
  • First add the milk and then add the celeriac purée and blend.
  • Season to taste with salt and a little cayenne pepper. 
  • Push the mixture through a fine-meshed sieve. 

Serving suggestions

  • As a component in a composition with slow-cooked cod, Jerusalem artichoke, and winter truffle.
  • As a component in a composition with halibut, beurre noisette, and turnip. 

Previous page