Summary

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

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Instructions

1. Pluck the parsley from the stems and fry them in oil in a pan until crispy. Then drain on kitchen paper.
2. 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.
3. 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.
4. The puree tastes good with lamb chops.