Swede – Celery – Puree

Ingredients for 4 servings:

• 1 large turnip(s), approx. 1000 g
• 1 celeriac, approx. 300 g
• 2 shallots
• 2 cloves garlic
• 1 bunch of parsley
• 1 tbsp olive oil
• 2 tsp, heaped sour cream
• 2 tbsp Parmesan, freshly grated
• 1 tsp, heaped vegetable stock, granulated
• salt and pepper

Instructions

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

fine vegetable puree, food combining – suitable

Peel and dice the swede and celery, and cook in salted water until tender. Finely chop the shallots and garlic and sauté in olive oil until translucent. Drain the cooking liquid and puree the swede, celery, shallot-garlic mixture, granulated stock, and sour cream with a hand blender. Chop the parsley and add it to the puree along with the Parmesan cheese. Season with salt and pepper.