Turnips – Celery – Puree

Summary

Ingredients

• 1 large turnip (s), approx. 000 g
• 1 celeriac, approx. 300 g
• 2 shallot (s)
• 2 cloves garlic
• 1 bunch parsley
• 1 tablespoon olive oil
• 2 teaspoons, heaped sour cream
• 2 tablespoon parmesan, freshly grated
• 1 teaspoon, heaped vegetable broth, grained
• salt and pepper

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Instructions

1. Peel and dice the turnip and celery and cook in salted water until cooked.
2. Finely chop shallots and garlic and sauté in olive oil until translucent.
3. Pour off the cooking liquid and puree the turnips, celery, shallot-garlic mixture, granulated broth and sour cream with the hand blender.
4. Chop the parsley, add to the puree with the parmesan. Season to taste with salt and pepper.