Celery in Saffron Milk
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g celeriac
- 30 g shallot (s)
- 125 ml milk
- 1 teaspoon potato starch
- 25 g butter
- 1 dash white wine, dry
- salt
- Black pepper from the mill
- sugar
- Saffron threads
Print Recipe
Pin Recipe Instructions
- This recipe is ideal when you`ve got over celery.
- Often you only need a little celery for a dish and can only buy a whole tuber. Then it is a good idea to cook the celery in saffron milk.
- The ingredients are therefore only a guideline, depending on how much celery is available. Then you have to improvise a bit.
- The specified quantities are sufficient for 2 - 3 people as a side dish or starter.
- Peel the celery and julienne it. Put the saffron with a little salt in a mortar and heat, then grate finely. Mix the potato starch in the milk. Make sure that no lumps form.
- Finely dice the shallot and sauté in the butter until translucent. Add the celery julienne and sauté briefly. Season with salt, pepper and sugar.
- Deglaze with a little white wine. Then add the milk three times, it should always boil down first - the vegetables should be creamy. Add the ground saffron and simmer until the celery is soft. Warning: it should still have a bit of bite.
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