Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g celery sticks
- 100 g potato (s)
- 200 ml vegetable stock
- 10 g parsley, fresh
- 10 g butter
- salt
- Black pepper from the mill
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Halve the celery stalks and cut into small slices. Peel the potato, cut in half and cut into small cubes.
- Bring the celery and potato with the stock and a pinch of salt to the boil in a saucepan, reduce the heat to the lowest level and simmer with the lid on for about 20 minutes. Then drain the vegetables from the cooking water, except for a small amount of residue. It is essential to collect the cooking water - it is a wonderful taste base for the next soup or sauce.
- Pound the vegetables with a potato masher and butter until the desired degree of fineness and stir in the finely chopped parsley. Season to taste with the spices.
- Possibly fill the puree in a tumbler and serve with any side dish.
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