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Celeriac purée

Celeriac purée

Preparation : 15 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
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Serves 4 :
1 kg celeriac
125 g thick crème fraîche
2 tbsp fruity olive oil
1Peel and wash the celeriac. Cut into 4-cm cubes.
2Pour a litre of water into the water tank, spread the celeriac cubes out in one of the steamer baskets, put the lid on and cook for 30-35 min at 100°C. The celeriac should be very soft and easy to pierce with a knife.
3Drain the celeriac and allow to cool slightly. Blend to obtain a smooth consistency, then mix in the crème fraîche. Add the olive oil slowly. Stirring continuously, and season with salt.
4Reheat the purée for 5 min over a low heat. Serve piping hot, preferably with a poultry dish.


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