Celery puree

Ingredients for 3 servings:

• 1 tuber of celery (approx. 700 g)
• 1 large onion(s) (approx. 100 g)
• 2 apples (approx. 250 g total)
• 1 tsp salt
• 1 tsp olive oil
• Salt
• possibly pepper
• possibly nutmeg
• possibly chervil
• n. B. water
• possibly milk or cream

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

healthy, low in calories and easy to prepare

Peel the onion and cut into thin, halved rings. Sauté in a little olive oil (1 teaspoon should be more than enough) in a large saucepan or deep frying pan until translucent. Peel the celery root and roughly remove the root ends. Cut the root into small cubes. Add the celery to the onion rings and cover with water to about 75%. Let the celery cook for about 10 minutes, adding more water if necessary. Feel free to add a little salt and a pinch of your chosen seasoning. In the meantime, peel and dice the two apples (one large apple instead of two small ones is sufficient). After 10 minutes of cooking, add the diced apples to the celery and cook for another 5-10 minutes. When the diced celery is cooked through (they should be soft, but not fall apart into a puree on their own), remove the pan from the heat and drain off the remaining liquid. Then roughly puree the celery with an immersion blender. Be careful, it splashes quite a bit! The puree shouldn’t be too fine; I like it best when there are still small pieces. Now season the puree with salt, pepper if necessary, and spices of your choice. I like to eat my puree with nutmeg and chervil, but that’s purely a matter of taste. If you like, you can also mix the puree with a little milk or cream until smooth. The puree also tastes very good frozen and then thawed. I’ve also preserved it in jars: simply fill the hot puree into boiled preserving jars and keep warm in the oven at around 50-100°C (this kills any microorganisms that may have gotten into the jars or the puree and makes the puree last longer). I like to eat this puree with kohlrabi fries, for example, or as a side dish to sausages, e.g. For example, Nuremberg sausages. But it also tastes great on its own and is very filling.