Carrot-celery puree

Ingredients for 3 servings:

• 600 g carrot(s)
• 1 kg celeriac
• 2 tbsp oil
• 400 ml vegetable stock
• e.g. cayenne pepper
• e.g. nutmeg
• e.g. salt and pepper
• n. B. Paprika powder, sweet
• n. B. cumin powder

Instructions

Working time approx. 15 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 32 minutes

Peel the carrots and celery and cut into 2 cm cubes. Heat the oil in a wide saucepan over medium heat and sauté the vegetables. Add the vegetable stock. Bring to a boil, then cover and simmer until the vegetables are tender (approx. 15-20 minutes). Turn off the heat, drain the vegetables, and let stand briefly, covered. Season to taste and puree with an immersion blender.