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Recipe by
Celery purée is a classic Italian side dish, ideal to accompany white meat or fish. Its preparation is simple and quick, but the result is a delicious and creamy side dish. The celery is boiled together with the potatoes, then everything is mashed and seasoned with butter, milk, cream, and grated Parmigiano cheese. The result is a light purée, but full of flavor.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Boil the potatoes in salted water
Step 2 of 7: In another pot, boil the celery with some of its green leaves in salted boiling water
Step 3 of 7: When cooked, pass it through a food mill
Step 4 of 7: Prepare the potato purée with the butter and milk
Step 5 of 7: Mix the potato purée with the celery purée
Step 6 of 7: Add the chopped parsley, 1 tablespoon of grated Parmesan, the cream, salt and pepper
Step 7 of 7: Beat well to obtain a light purée
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Milk and dairy products and Celery
In gray: not detectedDetected
| Average values | Per serving246 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 854 kJ204 kcal | 347 kJ83 kcal |
| Fat | 10.17 g | 4.14 g |
| of which saturated fatty acids | 6 g | 2.44 g |
| Carbohydrates | 21.36 g | 8.69 g |
| of which sugars | 3.51 g | 1.43 g |
| Fibre | 3.66 g | 1.49 g |
| Protein | 6.29 g | 2.56 g |
| Salt | 0.25 g | 0.1 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
