Potato-celery puree

Ingredients for 2 servings:

• 150 g celeriac
• 75 g parsley root(s)
• 75 g parsnip(s)
• 150 g potato(s), floury
• 10 g butter
• 50 ml milk
• Salt
• Caraway, whole
• Cayenne pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with parsley root and parsnip

Dice the celery, parsnip, and parsnip and cook in salted water until soft. Drain in a sieve and let it drain well. Then puree with a hand blender. Transfer to a bowl. Cook the washed, unpeeled potatoes with caraway seeds and a little salt until soft. Peel and mash them with a potato ricer, then add them to the celery puree and stir in. Add the butter. Heat the milk and stir in enough until the puree reaches the desired consistency. Season to taste with salt, a pinch of cayenne pepper, and nutmeg.