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Celeriac purée

Celeriac purée

Preparation : 15 min Resting : -
Cooking : 25 min Equipment :
Difficulty :
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Serves 6 :
1,5 kg of celeriac 
3 tsbp of olive oil 
190 g of thick crème fraiche 
salt
1Peel and wash the celeriac. Cut into large pieces and grate in the midi bowl with the 4-mm grater disc.
2Pour a litre of water into a large pan or pressure cooker. Add the celeriac. Put the lid on and cook until the celeriac is very soft and easily pierced with the tip of a knife. Drain and allow to cool slightly.
3Blend the celeriac in the main bowl with the metal blade for 1-2 minutes.
4When it has reached a smooth consistency, add the cream.
5Switch the machine back on and slowly trickle the oil in via the feed tube. Season with salt.
6Reheat the purée for 5 minutes over a low heat.
Chef’s tip

You can make purées from a huge range of vegetables (carrots, courgettes, etc.).


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