Trick or, if you prefer, the highlight of this recipe is that from such a useful and understandable product likecelery,
you can cook delicious side dish. This side dish will have a wonderful creamy, smooth consistency,
so if you want it can be positioned on the plate impressive picturesque strokes. All this beauty is prepared without any catering problems,
and generally celery can be easily replaced by any other non-starchy root vegetable, from carrots to Jerusalem artichokes. There is only one secret, and it is very simple...
30 minutes Ingredients2 portions
- 1/2 medium celery root
- 1 potato
- 2 cloves of garlic
- 1 tbsp. milk
- 50 g. butter
- 1 Bay leaf
- 2 peas of fragrant pepper
- 1 tbsp grated cheese
Clean the celery and potatoes peeled and cut into medium-sized cubes. The whole secret of this puree of celery in potato: as you know, if you cook mashed potatoes in a blender, it will turn into Slezsku mass like paste, in small quantities, as here, the potato plays a connecting role, making purees and receive its velvet consistency.
Tightly place the vegetables in a small pan, add peeled garlic, Bay leaf and allspice, and stir in the milk – as much as necessary to cover the contents of the pan entirely.
Bring milk to a boil, reduce heat and simmer, covered for about 15-20 minutes until soft celery and potatoes. Strain contents of the pan through a sieve (do not pour the milk!) and discard pepper and Bay leaf.
Add to cooked vegetables with a knob of butter, grated cheese (ideally Parmesan, but well you know), a pinch of salt and a little milk, in which they were boiled, and run the immersion blender until smooth. Continuing to whisk celery puree in a blender, gradually add the milk until the puree acquires a creamy, polugustoe semi-fluid consistency. Fans of nutmeg can add in puree pinch of this case, will not be worse.published
Cook with love!
P. S. And remember, only by changing their consumption — together we change the world! ©
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