Summary

Ingredients

• 300 g celeriac
• 2 pear (s)
• 100 g cream
• salt and pepper

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Instructions

1. Peel and dice the celery, peel, quarter and core the pears.
2. Steam the celery for 12 minutes and the pears for 4 minutes in the perforated cooking tray at 100 °.
3. If there is no steamer available, celery and pears can also be steamed covered in the sieve insert in the pot. The cooking time may be a little longer.
4. Puree the pears and celery with the cream and season with salt and pepper.
5. Goes very well with venison or other game dishes.