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Celery puree

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Ingredients for 4 servings:

  • 1 large celeriac
  • 3 tbsp whipped cream or crème fraîche or sour cream
  • ¼ liter vegetable broth
  • Pepper, freshly ground black

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quick, a good side dish for fish dishes

Peel the celery root thoroughly and then dice it. Cook in the vegetable stock until tender – takes about 20 minutes. Be sure to test a piece for a bite; the celery should be nice and soft. Strain it through a sieve and reserve some of the stock. Now add the heavy cream to the celery and blend with an immersion blender until smooth. Stir in ground black pepper, if desired. If the purée is too thick, thin it slightly with vegetable stock and blend again. It makes a great side dish for baked fish fillet or fish casserole!

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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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