Vegetarian pate of puffed celeriac

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Do you have no idea what to surprise your guests with during Easter brunch, especially in the vegetarian department? Search no further. Simply make this vegetarian pate from roasted celeriac. So tasty that even the seasoned carnivore will be very happy with this.


For a large roll of vegetarian pate:

  • 1 medium celeriac
  • 1 bay leaf
  • 350 grams of white beans
  • 1 garlic clove, finely chopped
  • 1 tablespoon coconut oil, ghee or soft butter
  • The grated zest of 1 lemon
  • Big pinch of black pepper
  • Big pinch of fresh nutmeg
  • A pinch of salt

For the herb crust:

  • Fresh thyme
  • Fresh rosemary
  • fresh oregano
  • 1 teaspoon dried chili
  • salt flakes
  • Black pepper

We found this idea at Earthsprout . They make this vegetarian pâté super fast: cut the celeriac into cubes and steam them for about 5 minutes, until the cubes are soft.

We went for the slightly longer way (but oh so worth it): first make some puffed celeriac. You don’t have to do that much for that, the thing just needs a good time in the oven. Think 1 hour to 1.5 hours. Anyway, in that time you can solve countless problems or iron clothes.

vegetarian celeriac pate

Making puffed celeriac

Preheat the oven to 190 degrees.

Cut the bottom of the celeriac. By that we mean the ugliest, roughest side of the vegetable. Then cut a slice off the top as well. You just leave the peel on.

Lay two strips of aluminum foil crosswise over each other and place the celeriac in the middle. Place a generous pinch of salt on top, a bay leaf and a thick knob of butter. Wrap the celeriac well in the aluminum foil and place it in the preheated oven. Just until the meat is nice and soft.

We used a large one, which took 1.5 hours. But you can also be ready in 45 minutes. Allow the roasted celeriac to cool in the foil for a while before cutting it into cubes.

This is how you make this vegetarian pate

Drain the white beans well and mix them in a food processor (or in a blender) with the garlic. Add the cooked celeriac cubes, together with the grated lemon zest, black pepper, salt, nutmeg and the ghee or coconut oil.

Run the machine until you have a somewhat coarser puree. It certainly doesn’t have to be completely smooth (preferably not even).

Place a long piece of plastic wrap on your work surface and spoon the vegetarian pâté on top. Roll up the plastic wrap in such a way that you make a sausage from the pate. Twist the ends tightly.

Then carefully remove the pâté from the foil and roll in the herbs. Tip: you can also sprinkle the herbs in the opened piece of plastic and move the sausage back and forth in it. Then put a fresh piece of plastic wrap around the pâté, which helps to get it back into the shape of a sausage.

Place the rolled vegetarian pâté in the fridge for a few hours to firm up. Then you can cut it into slices.

vegetarian celeriac pate

Source: Culy by
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