Summary

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

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Instructions

1. This recipe is ideal when you`ve got over celery.
2. 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.
3. The ingredients are therefore only a guideline, depending on how much celery is available. Then you have to improvise a bit.
4. The specified quantities are sufficient for 2 - 3 people as a side dish or starter.
5. 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.
6. Finely dice the shallot and sauté in the butter until translucent. Add the celery julienne and sauté briefly. Season with salt, pepper and sugar.
7. 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.