Celery – Parsnips – Puree
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 450 g celery, rouhly diced
- 400 g parsnip (s), rouhly diced
- 350 g potato (s), diced, boiled
- 100 ml vegetable stock
- 3 tablespoon olive oil, extra virgin
- 3 tablespoon spring onion (s), the greens chopped
- 2 tablespoon sour cream
- 1 teaspoon mustard (Dijon)
- salt and pepper
- 100 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Peel and dice the celery and parsnips and cook in lightly salted water until cooked.
- Peel and dice the potatoes as well and cook them in salted water separately from the celery and parsnips.
- Drain everything and puree together.
- Mix the oil with the vegetable stock and heat. Pour over the puree and stir together with the chopped spring onion, sour cream, mustard, salt and pepper.
- Finally, mix in the parmesan.
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