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Celery – potato – puree

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Ingredients for 3 servings:

  • 300 g potatoes, floury
  • 300 g celery
  • salt water
  • 3 tbsp butter
  • e.g. cream
  • 3 pinches of salt
  • Nutmeg, freshly grated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean and peel the celery and potatoes. Boil in salted water for at least 30 minutes. Then drain and mash with butter and cream (to taste) until the purée reaches the desired consistency. Season with salt and nutmeg. Serve with veal escalope with lemon foam sauce.

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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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