Celeriac purée is a simple and delicate side dish, perfect for accompanying roasted meats or fish. The celeriac is cooked and then blended with milk and butter to achieve a velvety and tasty cream. This side dish is particularly suitable for the colder seasons when you desire a warm and comforting preparation. Celeriac purée is a typical dish of Italian cuisine, particularly from the Lombardy region.
Peel the celeriac and cut it into small pieces
Place them in a saucepan, cover with milk, and let them cook for fifteen minutes until they become tender
When the celeriac pieces are tender, put them in a blender with their cooking juice and blend into a purée
Return the purée to the saucepan, add salt and pepper, and let it cool
Gradually incorporate the butter, mixing with a whisk
If the purée seems too liquid, you can add a bit of cream
For an original presentation, serve this purée in cups made from hollowed-out tomatoes baked in the oven for five minutes
If you prefer to serve it in a soup tureen, it pairs very well with roasted chicken or goat
Saucepan
Blender
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 |
