Celery Root Puree
4 servings
40 minutes
Celery root puree is a refined dish of French cuisine with a delicate, velvety texture and a rich, slightly nutty flavor. Historically, celery has been widely used in French gastronomy due to its subtle aroma and ability to enrich dishes with depth of flavor. In this recipe, celery root and potatoes harmoniously combine to create a balanced, soft taste. The dish is prepared using meat broth which adds special richness, while butter and milk provide a pleasant creamy consistency. Celery root puree is perfect as an elegant side dish for meat dishes or as a delicate treat on its own. It can be garnished with herbs for freshness and served with crispy toasts for texture contrast.
1
Chop the celery finely and boil it in rich meat broth for half an hour.
- Celery root: 2 pieces
- Meat broth: 3 glasss
2
Pass the prepared celery through a sieve.
- Celery root: 2 pieces
3
Boil the potatoes and pass them through a sieve.
- Potato: 3 pieces
4
Thoroughly mix the mashed celery with the mashed potatoes, place in a deep pot, add 50 grams of butter, and put on high heat, gradually adding milk, pepper, and salt to the puree.
- Celery root: 2 pieces
- Potato: 3 pieces
- Butter: 100 g
- Milk: 1 glass
- Salt: to taste
- Ground black pepper: to taste
5
Before serving, add another 50 grams of butter in the center of the pot.
- Butter: 100 g