Delicate puree from celery root

1 serving

15 minutes

Delicate celery root puree is an exquisite dish of French cuisine that embodies the harmony of simplicity and sophistication. The celery root, with its spicy and slightly nutty flavor, is cooked in milk and cream with bay leaves added for softness and depth of flavor. After thorough mashing and passing through a sieve, it results in an airy, velvety puree with a subtle aroma. This dish pairs wonderfully with fish, white meat or vegetables, enhancing their taste and texture. In French restaurants, it is often served as an elegant garnish that adds sophistication to the main course. Easy to prepare yet impressive in taste—this culinary masterpiece can capture the hearts of gastronomy enthusiasts.

Energy value per serving

• Calories: 174.1
• Proteins: 6.7g
• Fats: 9.1g
• Carbohydrates: 17g

Ingredients

• Celery root: 150 g
• Milk: 100 ml
• Cream: 50 g
• Bay leaf: 1 g
• Salt: 2 g

Cooking steps

1. Boil celery in milk and cream, adding bay leaves until cooked.

   Required ingredients:

   • Celery root: 150 g
   • Milk: 100 ml
   • Cream: 50 g
   • Bay leaf: 1 g

2. Blend the celery and strain it through a sieve.

   Required ingredients:

   • Celery root: 150 g