Celeriac purée is a simple and delicate side dish, perfect to accompany roast meats or fish. The celeriac is cooked and then blended together with milk and butter to obtain a velvety, tasty cream. This side dish is particularly suitable for the colder seasons, when a warm and comforting preparation is desired. Celeriac purée is a typical dish of Italian cuisine, especially from the Lombardy region.
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Peel the celeriac and cut it into small pieces
Put them in a saucepan, cover them with milk and let them cook for fifteen minutes until they become tender
When the celeriac pieces are tender, put them in the blender with their cooking liquid and blend them into a purée
Put the purée back into the saucepan, add salt and pepper, and let it cool
Gradually incorporate the butter, stirring with a whisk
If the purée seems too liquid, you can add a little cream
For an original presentation, serve this purée inside little bowls made with hollowed-out tomatoes baked in the oven for five minutes
If you prefer to serve it in a tureen, it will go very well with roast chicken or kid goat
Pot
Blender
Italia, Lombardia
| Energy (kcal) | 52.08 |
| Carbohydrates (g) | 3.3 |
| of which Sugars (g) | 3.18 |
| Fat (g) | 3 |
| of which Saturates (g) | 1.72 |
| Protein (g) | 2.72 |
| Fiber (g) | 1.01 |
| Sale (g) | 0.11 |
