Celeriac purée is a simple and delicate side dish, perfect for accompanying roasted meats or fish. The celeriac is cooked and then blended together with milk and butter to obtain a velvety and 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, particularly from the Lombardy region.
Peel the celeriac and cut it into small pieces
Put them in a saucepan, cover with milk and let them cook for fifteen minutes until tender
When the celeriac pieces are tender, put them in the mixer with their cooking liquid and reduce them to a purée
Return the purée to the saucepan, add salt and pepper and let it cool
Gradually incorporate the butter, whisking
If the purée seems too thin you can add a little cream
For an original presentation serve this purée in cups made from hollowed-out tomatoes and baked in the oven for five minutes
If you prefer to serve it in a serving bowl it pairs very well with roast chicken or roast kid
Saucepan
Mixer
Italia, Lombardia
| Energy (kcal) | 96.7 |
| Carbohydrates (g) | 5.29 |
| of which Sugars (g) | 5.29 |
| Fat (g) | 6.02 |
| of which Saturates (g) | 3.51 |
| Protein (g) | 4.05 |
| Fiber (g) | 3.21 |
| Sale (g) | 0.12 |
