The highlight of this recipe is that a delicious side dish can be prepared from such a healthy and understandable product as celery. This garnish will have a wonderful creamy, smooth texture so it can be arranged on a plate with impressive painterly strokes if desired.
All this delight is prepared without any restaurant hassles, and in general, celery can be easily replaced with any other non-starchy root vegetable, from carrots to Jerusalem artichoke. There is only one secret, and it is very simple …
How to make celery puree. Recipe
Complexity – low
Time – 30 minutes
Ingredients (Serves 2):
- 1/2 medium celery root
- 1 potato
- 2 cloves of garlic
- 1 tbsp. milk
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- 50 g butter
- 1 bay leaf
- 2 allspice peas
- 1 tbsp grated cheese
Peel celery and potatoes and cut into small cubes. The whole secret This celery puree is in potatoes: as you know, if you cook mashed potatoes in a blender, it will turn into a slimy mass like a paste, in small quantities, like here, potatoes play a binding role, thanks to which the mashed potatoes will get their velvety consistency.
Place the vegetables tightly in a small saucepan, add the peeled garlic, bay leaf, and allspice, and pour in just enough milk to cover the entire contents of the saucepan.
Bring milk to a boil, reduce heat and cook, covered, about 15-20 minutes, until celery and potatoes are tender. Strain the contents of the saucepan through a sieve (do not pour out the milk!) And discard the pepper and bay leaves.
Add to the boiled vegetables a slice of butter, grated cheese (ideally parmesan), a pinch of salt and some milk in which they were cooked, and beat with an immersion blender until smooth. Continuing to beat the celery puree with a blender, gradually add milk until the puree is creamy, semi-thick, semi-liquid. Nutmeg lovers can add a pinch of this to the puree, it won’t get any worse. The puree is ready!
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