Recipe: Rutabaga and Celeriac Puree with Seared Scallops (2024)

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Faith Durand

Faith DurandSVP of Content

Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.

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updated May 2, 2019

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Every now and then I eat something at a restaurant and I want to go straight home and reproduce it in my own kitchen. Or, better yet, create something new inspired by what I ate. That was the case with these seared scallops with celeriac puree. Does this sound like an odd combination? Too fussy, perhaps? Too full of unknown root vegetables? Let me hasten to assure you: This was one of the easiest, tastiest, most satisfying spring meals I have cooked in a long time.

Celeriac (celery root) and rutabaga.

First, my inspiration. I had an hors d’ouevre of seared scallops on a bed of celery root puree last week at a local restaurant. The restaurant, Alana’s, is a quirky local gem with lots of local, seasonal food cooked in brilliant and sometimes offbeat ways, but always with a sure touch for the delicious. It’s our local spot, our own neighborhood restaurant, and I’m always inspired when I eat there. The combination of flavors and textures, in this case, were so delicious (warm, silky scallop over rustic yet delicate-tasting celery root) that I could have eaten a whole plate for dinner, and I knew I wanted to try it at home.

But when I was at the store I was struck by a moment of indecision. I really do like celeriac (see more about it here), but I don’t altogether love it all by itself. It’s delicious in small portions in a rémoulade or a side salad, but would its delicate celery flavor be too much in a dinner portion of puree? I decided to grab a rutabaga as well. I have fallen in love with rutabaga’s delicious golden flavor and smooth texture. (Here’s a little

more about rutabagas

The taste of rutabaga is quite different from celeriac, though, and I wondered: would they go together well?

The short answer: Yes. That golden warmth in rutabagas balances the higher, sharper celery-like taste of celeriac, but the celery root also brightens the rutabaga. This puree is perfect for spring, a fresher sort of preparation for root vegetables, before the carrots and garden greens are really ready. Root vegetables like these are still widely available and in season after their winter storage, but this puree really tastes like spring.

You can do as I did and place a few seared scallops on top for some savory, delicious protein, or just go without and enjoy the puree as it is. Either way, I promise it will be delicious.

Rutabaga and Celeriac Puree with Seared Scallops
serves 4

For the puree:
2 small to medium-sized celery roots, about 3/4 pound
2 small to medium-sized rutabagas, about 3/4 pound
Olive oil
2 cloves garlic, peeled and sliced
4 cups chicken or vegetable stock
1/2 cup full-fat sour cream
Salt and freshly ground black pepper
Freshly ground nutmeg

For the scallops:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 1/2 pounds sea scallops, patted dry, thoroughly
Salt and freshly ground pepper

Peel the celeriac and rutabagas. (Here are some tips on peeling the knobbly celeriac.) Cut the vegetables into small, 1/2-inch or so, pieces.

In a deep, large (at least 4-quarts) sauté pan or cooking pot, heat a generous drizzle of olive oil over medium heat. Add the chopped vegetables and the garlic and cook over medium heat for about 2 minutes, stirring and turning the vegetables so they are coated with the oil. Add a generous amount of salt and black pepper. Add the stock and bring to a simmer. Turn the heat to low and partially cover the pan. Cook for 20 to 25 minutes, or until the vegetables are quite tender.

The rutabaga and celeriac cooking in the broth, and then as a puree, after the blender.

Turn off the heat and transfer the vegetables and broth (in batches, if necessary) to a blender or food processor. If using a blender, hold the lid down TIGHTLY with a towel! Blend until smooth and creamy. Taste and add salt if necessary (I added an additional 1 1/2 teaspoons of salt). Add the sour cream and blend again. Return to the pan and season to taste with black pepper and nutmeg. Keep warm over a very low flame, stirring occasionally.

To cook the scallops, heat the butter and olive oil in a wide, flat skillet or sauté pan over medium-high heat. When the foaming subsides, pat the scallops dry one last time and add the scallops to the skillet. Sprinkle the scallops with salt and pepper and cook for about 1 1/2 minutes. Then flip over and cook for 1 1/2 to 2 minutes on the other side, sprinkling with salt and pepper as they cook.

Remove and place on a bed of the puree and serve immediately.

Related: How to Buy, Clean, and Cook Scallops

(Images: Faith Durand; rutabaga image by Kathryn Hill)

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Recipe: Rutabaga and Celeriac Puree with Seared Scallops (2024)

FAQs

What vegetables pair well with scallops? ›

ROASTED OR GRILLED VEGETABLES

If you are looking for a simple way to make the most extraordinary meal, try roasted spring vegetables or grilled broccoli with your scallop dish. These dishes give a flavorful and tastiest pair with scallops.

What's the difference between a rutabaga and a celeriac? ›

Celeriac is one of my favorite roots. It's sweet, savory, and has a slight flavor of celery. Rutabaga is a cross between a potato and a turnip; it has a great texture and a sweet edge that is wonderful roasted.

What is the closest vegetable to celeriac? ›

Kohlrabi is high in calcium and magnesium, making it a healthy substitute for celeriac. It is similar in texture and appearance to celery root, whether cooked or raw. Kohlrabi has a flavor similar to cabbage and can be slightly peppery.

Is fennel the same as celeriac? ›

Fennel is the same family as carrot, parsnip and celeriac. If we were to leave the flowers to grow they would produce fennel seeds, also edible of course.

What to serve with pan seared scallops for dinner? ›

Creamy risottos, tangy salads, and the most delicious veggies. These side dishes pair with all your favorite scallop recipes. Whether you're serving bay scallops, pan-seared scallops, or bacon-wrapped scallops, you're guaranteed to find a perfect side dish here.

Is rutabaga inflammatory? ›

Rutabagas are a hearty vegetable packed with fiber, vitamins, and antioxidants. They promote feelings of fullness, which can prevent weight gain. Furthermore, they contain powerful compounds that help fight inflammation, prevent premature aging, and are associated with a reduced risk of various cancers.

Is rutabaga a laxative? ›

A cup of boiled and mashed rutabaga provides 4.32 grams (g) of dietary fiber toward the 14 g of fiber per 1000 calories that the American government recommends people consume. Dietary fiber helps to keep the bowels healthy and can decrease the risk of: constipation.

Are rutabagas healthier than potatoes? ›

Rutabagas, which are high in vitamin C and fiber, make a great alternative to potatoes in a low- carb diet: One cup of boiled and cubed rutabaga contains 12 grams of carbohydrates, while the same amount of boiled and cubed potatoes contain 31 grams of carbohydrates. A rutabaga has no trans fat or cholesterol.

What is celeriac called in the USA? ›

Celeriac (Apium graveolens var. rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots.

What pairs well with celeriac? ›

Cream: Celeriac can be paired with cream for a rich and creamy side dish. Meats: Celeriac can be paired with meats such as bacon, sausage, ham, and chicken. Nuts: Celeriac can be paired with nuts such as hazelnuts, almonds and walnuts for added texture and flavour.

Why do chefs love celeriac? ›

But this knobbly, long-lasting veg has been embraced by chefs, who love its versatility, unique flavour and unctuous texture.

Does celeriac taste like turnip? ›

It has an earthy taste with a slight hint of celery flavor. The texture is close to a turnip or potato. Celeriac isn't just tasty, it also has some great health benefits. It's high in fiber and various vitamins and minerals.

Does celeriac taste like parsnip? ›

It's relatively the same texture as a potato, and the flavour of celery verging on parsnip. Season: Celeriac is ready in late summer and we usually have a good supply until Christmas, though it will keep all winter long.

Does celeriac taste like potato? ›

What does celeriac taste like? Celeriac has a mild celery flavor with a refreshing crunch and a little bitterness when raw, and a subtle undertone of sweetness when cooked. If you like radishes and turnips, you will love celeriac raw, and if you enjoy potatoes, you will like the cooked version.

What is traditionally served with scallops? ›

Traditional Side Dishes. Pasta and risotto are always a lovely side that showcases steamed or pan fried scallops. Big, bright flavors including capers, feta cheese or pesto love love to be plated on top of a creamy sauce like pasta alfredo or parmesan risotto.

What is the best vegetable to eat with seafood? ›

To help coordinate your menu, we've gathered up a few of our favorite seafood and vegetable pairings for inspiration:
  • Grilled zucchini and mushrooms with shrimp. ...
  • Leafy greens and white fish. ...
  • King crab and corn. ...
  • Salmon and mashed cauliflower. ...
  • Crispy roasted potatoes and cod. ...
  • Fresh side salad and any seafood.

How many scallops per person? ›

How many scallops should you serve? If you're serving scallops as a main course with sides, plan on around 6 ounces per person. That would be 4-6 large (U10) sea scallops and 8-10 medium sized.

What are you eating when you eat scallops? ›

Scallops are a type of shellfish eaten all over the world. They live in saltwater environments and are caught in fisheries off the coasts of numerous countries. The so-called adductor muscles inside their colorful shells are edible and sold as seafood.

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