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.
1
Peel the celery root and cut it into small cubes.
- Celeriac: 1 piece
2
Place in a pot and pour water to cover the celery.
3
Salt and bring to a boil.
- 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.
- Cream (22%): 60 ml
7
Add butter.
- Butter: 20 g
8
Season with pepper.
- Ground black pepper: to taste
9
Puree with an immersion blender until smooth. Add salt to taste.
- Sea salt: to taste
10
Transfer to a plate and dress with olive oil.
- Extra virgin olive oil: 1 teaspoon
11
Serve hot.
