Celery Root Puree with Shrimp in Thai Style

2 servings

40 minutes

Celery root puree with shrimp in Thai style is a refined combination of tender root vegetable and spicy seafood, inspired by Thai cuisine. The celery root, with a light nutty note, transforms into a silky puree thanks to coconut milk and aromatic green curry paste. Shrimp, marinated in ginger and spices, gain zest and depth of flavor after quick frying. The finishing touch is a refreshing lime sauce that adds lightness and balance to the dish. This dish is perfect for gourmets who appreciate subtle flavor nuances and exotic accents.

Energy value per serving

• Calories: 876.3
• Proteins: 31.5g
• Fats: 71.6g
• Carbohydrates: 25.9g

Ingredients

• Celery root: 1 pc
• Vegetable broth: 0.8 l
• Garlic: 2 clove
• Green curry paste: 2 tsp
• Coconut milk: 100 ml
• Shrimps: 14 pc
• Ginger: 4 tsp
• Olive oil: 6 tbsp
• Lime juice: 2 tbsp
• Salt: to taste
• Apple cider vinegar: 1 tsp
• Freshly ground black pepper: pinch
• Dried chili peppers: pinch

Cooking steps

1. Wash the celery root, peel it, and cut it into medium cubes. Marinate the shrimp in ginger and olive oil (1 tbsp) beforehand; you can add chili pepper if desired.

   Required ingredients:

   • Celery root: 1 piece
   • Shrimps: 14 pieces
   • Ginger: 4 teaspoons
   • Olive oil: 6 tablespoons
   • Dried chili peppers:  pinch

2. Pour broth or water to slightly cover the celery root and place it on the heat.

   Required ingredients:

   • Vegetable broth: 0.8 l

3. When the water boils, reduce the heat, add salt, and cook for about 15-20 minutes. The cooked celery can be easily pressed with a fork.

   Required ingredients:

   • Salt:  to taste

4. Drain the water, add garlic (through a press), green curry paste, and coconut milk, and blend until smooth.

   Required ingredients:

   • Garlic: 2 cloves
   • Green curry paste: 2 teaspoons
   • Coconut milk: 100 ml

5. Heat 2 tablespoons of olive oil and quickly fry the shrimp. The cooking time for the shrimp depends on their size.

   Required ingredients:

   • Olive oil: 6 tablespoons
   • Shrimps: 14 pieces

6. You can make a sauce if desired. It goes well with both green and vegetable salads and for mashed potatoes. Combine 2 tablespoons of olive oil, lime juice, a pinch of salt, pepper, and 1 teaspoon of apple or pomegranate vinegar, and mix well. 2-3 teaspoons are enough for one serving of mashed potatoes. The rest can be stored in a jar in the fridge for a few days and used for salads.

   Required ingredients:

   • Olive oil: 6 tablespoons
   • Lime juice: 2 tablespoons
   • Salt:  to taste
   • Freshly ground black pepper:  pinch
   • Apple cider vinegar: 1 teaspoon

7. Serve the mashed potatoes with shrimp and sauce in portions.