A Tropical Plant-Based Recipe That Brings Everyone Together
Whether you’re seeking an elegant purée to accompany grilled oyster mushrooms, a distinctive dip to serve with freshly baked flatbread, or simply tired of the same old hummus and want some oomph for your crudités, this graviola and celeriac recipe offers remarkable versatility. Its smooth, velvety texture and unique flavour profile make it equally at home as a sophisticated side dish or a conversation-starting appetiser that will elevate any gathering from intimate dinner parties to casual get-togethers. And by the way, it pairs beautifully with a crisp white wine and kombucha alike.
This recipe is more than just a culinary creation. It’s a celebration of nature’s diversity and a testament to how ingredients from different corners of the world can come together in perfect harmony. By combining the tropical, citrus notes of graviola with the earthy sweetness of celeriac, you’re creating a healthy fusion that brings unexpected depth to your table. The bright, fruity notes cut through the rich, buttery texture, proving that the best dishes often come from unexpected combinations that honour the incredible variety nature has to offer.
Ingredients:
- 1 large celeriac (about 1 kg), peeled and chopped
- 2–3 cloves of garlic, peeled
- 450–500 ml whole milk
- 100 g unsalted butter, softened
- 200–250 g ripe graviola pulp (seeds removed)
- Salt and freshly ground black pepper to taste
- A pinch of freshly grated nutmeg (optional)
- A squeeze of fresh lime juice (optional, to enhance the citrus notes)
Instructions:
- Prepare the Celeriac: As before, peel and chop the celeriac into 2–5 cm chunks to ensure even cooking.
- Cook the Celeriac: Place the celeriac and garlic in a large saucepan. Pour in the milk and bring to a gentle simmer. Cook until the celeriac is completely fork-tender, about 20–30 minutes.
- Prepare the Graviola: While the celeriac is cooking, prepare the graviola. The fruit’s flesh is creamy but fibrous, so it is best to process it separately to ensure a smooth texture. Once the outer skin is soft, cut the fruit open and scoop out the white pulp, carefully removing all the indigestible black seeds. You can pass the pulp through a fine-mesh sieve or simply place it in a blender and pulse until it is a smooth purée.
- Combine and Purée: Once the celeriac is cooked, use a slotted spoon to transfer the celeriac and garlic to a food processor or high-speed blender. Reserve the cooking milk. Add the softened butter and the prepared graviola pulp to the processor.
- Blend: Blend the mixture until it is a completely smooth and uniform purée. Gradually add a few tablespoons of the reserved celeriac cooking milk to achieve your desired consistency. Be mindful not to add too much, as the graviola already adds moisture.
- Season and Finish: Return the purée to the saucepan and gently warm it over low heat. Stir in the salt, pepper, and nutmeg if using. Taste the purée and, if you want to highlight the graviola’s tangy side, add a small squeeze of fresh lime juice.
Important Considerations for This Fusion
- Flavour Balance: Start with a smaller amount of graviola (e.g. 200 g) and taste as you go. You do not want the tropical fruit flavour to overpower the celeriac. The goal is a subtle, elegant fusion.
- Texture: Graviola pulp is fibrous, so a high-quality blender or food processor is essential for a truly smooth sauce. You can also press the pulp through a sieve to remove the stringy fibres.
- Pairing: This unique purée would pair well with lighter proteins that can stand up to the complex flavour, such as pan-seared scallops, grilled prawns, or even a light white fish like cod or halibut. It could also work as a unique side for roasted chicken or pork.
- Safety: Remember to always remove the seeds from the graviola fruit, as they are toxic. While the fruit pulp is safe to eat, it is not a substitute for medical treatment. If you have any health concerns, consult a doctor.
