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Celery – potato – puree

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Ingredients for 6 servings:

  • 1 ½ kg celeriac
  • 500 g potatoes, floury variety
  • 3 tbsp butter
  • 300 ml vegetable stock
  • 1 cup double cream
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the celeriac generously, wash it, and pat it dry. Cut the celeriac into large cubes. Peel and wash the potatoes, then pat them dry with kitchen paper and quarter them. Heat the butter in a wide saucepan. Briefly fry the celery cubes and potatoes. Add the vegetable stock, bring to a boil, and simmer in a covered pan for 30 minutes. Then mash it finely with a potato masher. Stir the double cream into the puree and season with salt, pepper, and nutmeg. Keep warm over low heat until ready to serve.

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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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