Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 bunch parsley, frizzy
- 150 ml oil
- 1 kg celeriac
- 3 tablespoon lemon juice
- salt and pepper
- 220 g butter, well chilled
- Nutmeg, freshly grated
- 1 lemon (s), cut into wedges
Print Recipe
Pin Recipe Instructions
- Pluck the parsley from the stems and fry them in oil in a pan until crispy. Then drain on kitchen paper.
- Peel the celery and cut into large cubes. Immediately cover with water, season with 1 tablespoon of lemon juice and salt and cook for 20 minutes until soft. Line a sieve with a cheesecloth or a strainer cloth. Drain the celery through the cloth and squeeze it out well with a trowel.
- Cut the cold butter into cubes and place in a food processor with the celery. Season with salt, pepper, nutmeg and the remaining lemon juice and mix for 2-4 minutes. Garnish with the parsley and lemon wedges.
- The puree tastes good with lamb chops.
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