Root celery puree
This dish is made by simmering celery root and finishing it in a puree shape. If you leave it puree, it can also be used as a soup base.
How to make it
1
Peel the root celery skin thickly and slice it to a thickness of about 2-3mm. Slice the green onions and onions in the same way.
2
Put the butter in a pot, add the green onions and onions and fry. Once the onions are soft, add the celery root, add salt and olive oil, and stir-fry slowly over low heat.
3
Fry while evaporating moisture until it becomes jam. Approximately 30 minutes is the guideline. Remove from heat and when it's cooled down, place in a blender and set.
4
Once it becomes smooth, puree, return it to the pot, add butter and heat it. Add [A], scoop it with a spoon and simmer until it is hard enough to remain.
5
Serve in a bowl and place in a warm oven with Parmesan cheese and butter. Once the butter melts a little, it's done.
Materials for 6 people
-
- root celery peeled
- 400g
-
- Long onion
- 70g
-
- Onion
- 100g
-
- Used to fry butter
- 25g
-
- salt
- A pinch
-
-
Olive Oil
Ardoino Extra Virgin - 10cc
-
Olive Oil
-
- butter
- 20g
-
[A]
- salt
- A pinch
-
- Fresh cream
- 15cc
-
- milk
- 15cc
-
- For parmesan cheese
- A little
-
- For butter
- A little
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