Celery in saffron milk

Ingredients for 1 servings:

• 250 g celeriac
• 30 g shallot(s)
• 125 ml milk
• 1 tsp potato starch
• 25 g butter
• 1 shot of dry white wine
• Salt and pepper, black, from the mill
• Sugar
• Saffron threads

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

ideal for using up leftover celery, fine aroma, suitable as a side dish or small starter

Peel the celery and slice into julienne strips. Place the saffron in a mortar and pestle with a little salt and heat, then grind finely. Mix the potato starch with the milk, making sure no lumps form. Finely dice the shallot and sauté in the butter until translucent. Add the julienne strips of celery and sauté briefly. Season with salt, pepper, and sugar. Deglaze with a little white wine. Then add the milk three times; it should reduce first—the vegetables should become creamy. Add the ground saffron and simmer until the celery is soft. Note: It should still have a bit of bite. This recipe is ideal if you have leftover celery. Often, you only need a little celery for a dish, but can only buy a whole bulb. In this case, it is a good idea to cook the celery in saffron milk. The ingredients are therefore only a guideline; they depend on how much celery you have available. You’ll have to improvise a bit. The quantities given are enough for 2-3 people as a side dish or appetizer.