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Celery – potato – puree

updated

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Ingredients for 2 servings:

  • 300 g celeriac
  • 300 g potatoes, floury
  • 40 g hazelnuts
  • 100 ml milk
  • 2 tbsp butter
  • salt and pepper
  • nutmeg
  • 3 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with hazelnuts and parsley

Peel and wash the celery and potatoes, and cut them into large cubes. Cook them in a pot with 150 ml of lightly salted water for 15 to 20 minutes. Roughly chop the hazelnuts, roast them in a non-stick pan without fat until golden brown, and set aside. Heat the milk and butter. Drain the vegetables and let them drain well. Roughly mash them with a potato masher. Briefly stir in the milk and parsley. Season with salt, pepper, and nutmeg, and serve the puree sprinkled with the chopped hazelnuts.

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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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