Summary

Ingredients

• 360 g potato (s) (2 pts per person)
• 200 g celeriac, also more
• 2 tablespoon cream substitute (you can cook finesse, 0.5 p.)
• some nutmeg
• 300 ml vegetable stock

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Instructions

1. Peel and roughly dice the potatoes. Also peel the celery and dice half the size of the potatoes. Cook both in the vegetable stock very soft. Drain, catch the vegetable stock and puree the potatoes and celery with the masher. Add 2 tablespoons of Finess and season with nutmeg. If the puree is too firm, add a little more vegetable stock. Otherwise it can be drunk without any points.
2. Tip: The recipe can also be prepared with other vegetables, e.g. carrots or broccoli. If you like, you can also add seasonal herbs.