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Celery and potato puree

updated

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Ingredients for 4 servings:

  • 250 g potatoes, floury
  • 3 shallots
  • 1 small celeriac
  • 40 butter
  • nutmeg
  • 125 ml vegetable stock, alternatively chicken stock
  • 200 ml cream
  • salt and pepper
  • 100 g truffle butter
  • ½ bunch parsley, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

festive side dish for beef fillet

Peel and roughly dice the potatoes, shallots, and celery. Sauté the shallots in 20g of butter. Add the celery and potato cubes, season with nutmeg, and add the remaining butter. Pour in the broth and cream, bring to a boil, season, and simmer over medium heat until softened. Stir frequently. Then pass through a food mill (or strain through a sieve). Finally, fold in the truffle butter and season with salt, pepper, 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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