Celery Root Puree

5 servings

35 minutes

Celery root puree is an exquisite and delicate dish that can surprise with its simplicity and depth of flavor. This tuber, with its subtle nutty aroma and light sweetness, becomes the base for an airy creamy garnish. Historically, celery has been valued for its health benefits and used in the cuisines of many cultures. In this recipe, it is boiled until tender and then transformed into a velvety puree with the addition of cream and butter. A pinch of sea salt and black pepper enhances its flavor nuances, while a drop of olive oil adds sophistication. This puree pairs wonderfully with meat dishes, fish or roasted vegetables and can also serve as a light standalone treat for those who appreciate unusual flavors.

Energy value per serving

• Calories: 90
• Proteins: 1.1g
• Fats: 7.7g
• Carbohydrates: 4.4g

Ingredients

• Celery root: 1 pc
• Extra virgin olive oil: 1 tsp
• Cream 22%: 60 ml
• Butter: 20 g
• Sea salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Peel the celery root and cut it into small cubes.

   Required ingredients:

   • Celery root: 1 piece

2. Place in a pot and pour water to cover the celery.

3. Salt and bring to a boil.

   Required ingredients:

   • Sea salt:  to taste

4. Reduce the heat and cover with a lid.

5. Drain the water after 25 minutes.

6. Pour in the cream.

   Required ingredients:

   • Cream 22%: 60 ml

7. Add butter.

   Required ingredients:

   • Butter: 20 g

8. Season with pepper.

   Required ingredients:

   • Ground black pepper:  to taste

9. Puree with an immersion blender until smooth. Add salt to taste.

   Required ingredients:

   • Sea salt:  to taste

10. Transfer to a plate and dress with olive oil.

    Required ingredients:

    • Extra virgin olive oil: 1 teaspoon

11. Serve hot.