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.
1
Clean the celery heads, chop them randomly, pour in milk to 3/4, and boil without salt) until the root is soft.
- Celery: 2 stems
- Milk: 500 ml
2
Blend celery, adding milk to the desired thickness.
- Celery: 2 stems
- Milk: 500 ml
3
Add grated parmesan or gruyere.
- Grated Parmesan cheese: 50 g
4
Add butter to the hot puree - the amount depends on your calorie concerns. Season with salt and pepper.
- Butter: 50 g
- Salt: to taste
- Ground black pepper: to taste
