Celery Puree

4 servings

20 minutes

Celery puree is an exquisite dish of French cuisine that impresses with its delicate flavor and airy texture. Historically, celery root was used in Europe as a base for soups and sides due to its aroma and health benefits. In this recipe, celery is cooked in milk, giving it softness and creamy depth. Adding parmesan or gruyere enhances the flavor with nutty and salty notes. Butter makes the puree velvety, while spices complete it. This versatile dish pairs well with fish, meat, or vegetables and can also serve as a light dinner on its own. The taste of the puree surprises with its harmony between the sweetness of celery, milky softness, and the piquancy of cheese.

Energy value per serving

• Calories: 228.8
• Proteins: 8.6g
• Fats: 18.4g
• Carbohydrates: 7.2g

Ingredients

• Celery: 2 stem
• Milk: 500 ml
• Grated Parmesan cheese: 50 g
• Salt: to taste
• Ground black pepper: to taste
• Butter: 50 g

Cooking steps

1. Clean the celery heads, chop them randomly, pour in milk to 3/4, and boil without salt) until the root is soft.

   Required ingredients:

   • Celery: 2 stems
   • Milk: 500 ml

2. Blend celery, adding milk to the desired thickness.

   Required ingredients:

   • Celery: 2 stems
   • Milk: 500 ml

3. Add grated parmesan or gruyere.

   Required ingredients:

   • Grated Parmesan cheese: 50 g

4. Add butter to the hot puree - the amount depends on your calorie concerns. Season with salt and pepper.

   Required ingredients:

   • Butter: 50 g
   • Salt:  to taste
   • Ground black pepper:  to taste