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Celery and swede puree with braised onions

updated

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Ingredients for 4 servings:

  • 2 onions
  • 1 clove(s) garlic
  • 1 celeriac
  • 1 turnip(s)
  • 2 carrots
  • 2 potatoes
  • 600 ml vegetable stock
  • salt and pepper
  • nutmeg
  • 1 tsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simple and vegan

Peel and finely dice 1 onion, garlic, celeriac, swede, carrots, and potatoes. Sauté onions and garlic in a large pot. Add celeriac, swede, carrots, and potatoes and add enough vegetable stock to cover all ingredients. Cover the pot and simmer for 20-25 minutes. Meanwhile, peel and finely slice the second onion. Fry in a pan with oil until dark brown. Season with salt and pepper. Then drain the liquid from the pot, reserving it. Purée all ingredients in the pot with a hand blender, gradually adding the reserved liquid until the purée reaches the desired consistency. Season to taste with salt, pepper, and nutmeg, and serve sprinkled with the onions.

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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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