Celery Root Puree
by Editorial Staff
Low-calorie celery puree is an excellent side dish for meat and poultry.
Ingredients
- Root celery, medium size – 1 pc.
- Butter – 1 tbsp
- Garlic – 3 cloves
- Broth or water – 0.5 cups
- Ground black pepper
- Salt
- Additives (to taste):
- Chopped cilantro
- Ginger grated
- Natural yogurt or sour cream
- Chili flakes
Directions
- In a large, heavy saucepan, bring water to a boil and season with salt.
- Peel the celery and cut it into cubes. Pour into boiling water, let the water boil again. Reduce heat, simmer celery until soft, about 20 minutes.
- Throw the celery into a colander, let the water drain. Then transfer the celery to a large bowl.
- Immediately put the saucepan on medium heat, melt the butter in it. Pour in chopped garlic, cook over low heat for a couple of minutes. Put boiled celery in a saucepan, stir, kneading slightly with a spoon, cook for about 5 minutes.
- Remove the pot from the stove, add broth or water to the celery, and add additives to taste. Then puree the celery with a potato grinder or blender. Add salt and pepper to taste.
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