Celery Puree
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 celeriac
- 200 ml whipped cream or vegetable stock
- 1 teaspoon butter
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the celery bulb and cut it into small pieces.
- Melt some butter in a saucepan, add the celery pieces and cook with a little cream on a medium heat until soft. Puree with a magic wand, adding cream if necessary, until the right creamy consistency is obtained. Season to taste with salt, pepper and fresh nutmeg.
- An excellent accompaniment to game, wild fowl or lamb.
- For the low-fat variant, you can of course use vegetable broth instead of the cream and do without the butter. I recommend using the liquid sparingly: it is easier to add something later than to thicken it again later.
- You can also dilute the puree with 200 ml of vegetable stock to make a thick soup.
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