bowl of callaloo and celery root puree garnished with herbs

Callaloo

callaloo and celery root puree

By:

Savory Touch

Published:

23 Jun 2025

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Have you ever found yourself staring into the abyss of your refrigerator, wondering what culinary magic you could conjure up? I get it. We've all been there. One afternoon, while rummaging through my produce drawer, I stumbled upon some vibrant callaloo and a lonely celery root. It struck me: Why not blend these unassuming veggies into a velvety puree? The result? A surprisingly delightful dish that has since become a staple in my kitchen. The warmth, the subtle sweetness—it's comfort in a bowl, a little like getting a hug from the inside out. You know, kinda like that feeling you get when you watch a feel-good movie on a rainy day. Pure bliss!
ingredients for callaloo and celery root puree
This callaloo and celery root puree isn’t just about combining vegetables; it’s about crafting a symphony of flavors. The slightly bitter notes of callaloo dance gracefully with the earthy sweetness of celery root, creating a harmonious blend that’s both comforting and intriguing. I once made this for a friend who swore she hated celery root, and guess what? She asked for seconds! Now, if that's not a victory, I don't know what is. Don't you think food is at its best when it surprises you?
Callaloo and celery root being sauteed in a pot
Whether you're looking for a cozy weeknight dinner, an elegant starter for a dinner party, or simply a nutritious way to incorporate more vegetables into your diet, this puree fits the bill. And, with a few tweaks, it can easily be made vegan, gluten-free, or tailored to your specific dietary needs. Personally, I love adding a dash of hot sauce for a little kick – it's like adding a secret ingredient that takes everything to the next level. What do you think makes a recipe special?
Close-up of callaloo and celery root puree being blended with an immersion blender

Required Equipments

  • Large Pot
  • Immersion Blender
  • Fine-Mesh Sieve
  • Cutting Board
  • Chef's Knife

Callaloo and Celery Root Puree: Frequently Asked Questions

Callaloo and Celery Root Puree

Callaloo and Celery Root Puree: A velvety smooth and flavorful dish that combines the earthy sweetness of celery root with the slightly bitter notes of callaloo, creating a comforting and nutritious experience. Perfect as a starter, side dish, or light meal!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time:

🍽 Ingredients

📖 Instructions

  1. Prepare the Callaloo: Thoroughly wash the callaloo leaves. Remove any tough stems. Chop the leaves coarsely. If you're using frozen callaloo, let it thaw slightly.
  2. Prep the Celery Root: Peel the celery root with a sharp knife to remove the tough outer skin. Be careful, as it can be a bit knobbly! Dice the peeled celery root into roughly 1-inch cubes.
  3. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic. Sauté until the onion is translucent and the garlic is fragrant, about 5-7 minutes. Don't let the garlic burn!
  4. Add Callaloo and Celery Root: Add the chopped callaloo and diced celery root to the pot. Stir well to combine with the sautéed aromatics.
  5. Pour in Broth: Pour in the chicken broth (or vegetable broth for a vegan version). Make sure the broth covers the callaloo and celery root. Add a bay leaf for extra flavor.
  6. Simmer: Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the celery root is very tender. You should be able to easily pierce it with a fork.
  7. Remove Bay Leaf: Once the vegetables are tender, remove the bay leaf from the pot. This step is important; you don't want to accidentally blend it into the puree!
  8. Blend the Puree: Using an immersion blender, blend the mixture directly in the pot until smooth. Be careful when blending hot liquids! Alternatively, you can transfer the mixture to a regular blender, but do so in batches and vent the lid to prevent pressure buildup.
  9. Strain for Extra Smoothness (Optional): For an exceptionally smooth puree, pass it through a fine-mesh sieve. Use a spatula to press the puree through the sieve, discarding any fibrous remnants.
  10. Season and Adjust: Season the puree with salt and freshly ground black pepper to taste. Add a squeeze of lemon juice for brightness. If the puree is too thick, add a little more broth to reach your desired consistency.
  11. Garnish and Serve: Ladle the callaloo and celery root puree into bowls. Garnish with a drizzle of olive oil, a sprinkle of chopped fresh herbs (such as parsley or chives), and a grind of black pepper. Serve warm as a starter, side dish, or light meal.

📝 Notes

  • For a richer flavor, consider adding a splash of cream or coconut milk at the end.
  • If you don't have fresh herbs, dried herbs can be used, but use about half the amount.
  • Adjust the amount of broth to achieve your desired consistency.

🍎 Nutrition

Calories: 180 kcal

Protein: 5g

Fat: 10g

Carbohydrates: 20g

Fiber: 5g

Calcium: 80mg

“Good food is a celebration of life, culture, and memories. This recipe is a testament to that belief.”

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