Celeriac pâté in the Air Fryer
A light, vegetarian pâté made from coarsely grated celeriac, baked with eggs, cream and fresh herbs. It gets a golden surface in the air fryer and tastes just as good warm as it does cold, sliced.
Equipment
- 1 Air fryer
- 1 Grater
- 1 Cutting board
- 1 Knife
- 1 Mixing bowl
- 1 Ovnfast form Must fit in the airfryer basket
- 1 Aluminum foil
Ingredients
Pâté mixture
- 500 g celeriac Coarsely grated
- 1 pcs onion Finely chopped
- 2 clove garlic Crushed
- 3 pcs eggs
- 2 dl double cream
- 2 tbsp potato flour
- 1 tsp Dijon mustard
1 tsp salt- 0.5 tsp black pepper Freshly ground
- 0.25 tsp nutmeg Grated
Fresh herbs
- 3 tbsp parsley Finely chopped
- 2 tbsp chives Finely chopped
- 1 tbsp thyme Fresh leaves
For the dish
- 1 tbsp butter For greasing the dish
Instructions
Preparation
- Peel and coarsely grate 500 g celeriac. Place the grated celeriac in a clean tea towel and squeeze out as much liquid as possible.
- Finely chop 1 pcs onion and crush 2 clove garlic. Finely chop 3 tbsp parsley, 2 tbsp chives and 1 tbsp thyme.
- Whisk 3 pcs eggs together with 2 dl double cream, 2 tbsp potato flour and 1 tsp Dijon mustard until completely smooth and lump-free.
- Mix the celeriac, onion, garlic and herbs into the egg mixture. Season with 1 tsp salt, 0.5 tsp black pepper and 0.25 tsp nutmeg.
- Thoroughly grease an ovenproof dish that fits in the airfryer basket with 1 tbsp butter.
Cooking in the air fryer
- Preheat the air fryer to 160 °C fan.
- Pour the celeriac mixture into the greased dish and smooth the surface with the back of a spoon. Cover the dish tightly with foil.
- Place the dish in the airfryer basket and bake the pâté, covered, at 160 °C for 25 minutes.
- Remove the foil and continue baking the pâté at 160 °C for 10 minutes, until the surface is golden and the mixture has set.
- Check that the pâté is cooked through by inserting a thin knife into the centre. It should come out almost clean. If the mixture is still wet, give it another 3-5 minutes at 160 °C.
To serve
- Let the pâté rest in the dish for 10 minutes so it firms up and becomes easy to cut into neat slices.
- Serve the celeriac pâté warm or cold in slices with toasted bread and a few extra fresh herbs on top.
Notes
Tips for a perfect result:
Squeeze out as much liquid as possible from the grated celeriac. If the mixture is too wet, the pâté won't set properly and will have a heavy texture. Variation:
Stir 50 g grated hard cheese or a handful of coarsely chopped, toasted walnuts into the mixture for extra richness and flavour. To serve:
Serve as a starter with toasted rye bread, pickled red onions and a dollop of crème fraîche with lemon zest. Portion size:
If your air fryer is smaller, you can bake the pâté in two small dishes in two batches.
Squeeze out as much liquid as possible from the grated celeriac. If the mixture is too wet, the pâté won't set properly and will have a heavy texture. Variation:
Stir 50 g grated hard cheese or a handful of coarsely chopped, toasted walnuts into the mixture for extra richness and flavour. To serve:
Serve as a starter with toasted rye bread, pickled red onions and a dollop of crème fraîche with lemon zest. Portion size:
If your air fryer is smaller, you can bake the pâté in two small dishes in two batches.
Nutrition
Calories: 305kcalCarbohydrates: 20gProtein: 8gFat: 26gSaturated fat: 15gPolyunsaturated fat: 1.5gMonounsaturated fat: 7gTrans fat: 0.6gCholesterol: 175mgSodium: 625mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 640IUVitamin C: 15mgCalcium: 110mgIron: 2mgNet carbohydrates: 17g
