Celeriac cream with lemon thyme

Celeriac cream with lemon thyme

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!







lemon thyme



single cream



salt and pepper

Preparation method

  • Coarsely chop the celeriac and boil together with the lemon thyme in the single cream until cooked.
  • Remove the lemon thyme, purée the celeriac in the blender, and pass through a fine-meshed strainer.
  • Season to taste and use immediately or leave to cool for further processing.

Serving suggestions

  • As a component in a composition with poultry, potato, fennel, or quinoa.
  • As a basis for further processing to make a mousse, mayonnaise, or crèmeux.

Previous page