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Potato – Celery – Puree

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Ingredients for 4 servings:

  • 800 g potatoes, floury
  • 400 g celeriac
  • ¼ liter sweet cream
  • ¼ liter of milk
  • 50 g butter
  • some nutmeg
  • some salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel the potatoes and celery root thoroughly, cut into pieces, and cook until soft. Drain and let stand in a sieve for a moment to allow the moisture to drain and evaporate. Combine the milk and cream. Heat the butter until light brown. Place the potatoes, celery pieces, and brown butter in a saucepan. Gradually add the cream and milk mixture, mashing everything thoroughly and stirring until a smooth and fluffy puree forms. Finally, season with salt and nutmeg.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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