Celery À La Opmutti
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 small potatoes
- 5 stalks celery
- 1 small onion (s), chopped
- 200 ml vegetable stock
- Pepper, whiter
- 1 tablespoon almond butter
- 1 tablespoon rapeseed oil or something similar
Print Recipe
Pin Recipe Instructions
- Clean celery stalks (cut off top and bottom, pull off fibers) cut lengthways and cut into pieces approx. 1/2 cm long. Peel the potatoes and cut into roughly the same pieces.
- Sweat the onion in the rapeseed oil in a saucepan, add the potatoes and celery and stir a few times. Deglaze with the broth and cook on a low flame until it is firm to the bite. Finally stir in 1 tablespoon of almond butter and let it boil a little. Season to taste with white pepper.
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