in Recipes

Celery-kohlrabi puree

updated

Spread the love

Ingredients for 4 servings:

  • 1 m.-large kohlrabi
  • ½ celeriac
  • 1 stalk(s) leek
  • 1 tbsp butter
  • 200 ml cream
  • nutmeg powder
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the celery root and kohlrabi and chop into small pieces. Trim and chop the leek. Melt the butter in a saucepan, add the diced vegetables, and simmer with the cream over medium heat for 15 minutes, covered, until softened. Stir occasionally. Purée with an immersion blender until creamy. Season to taste with salt, pepper, and nutmeg. This purée pairs perfectly with lamb and beef.

Facebook Comments

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.

Mirabelle mustard

Danish potato and cucumber stew