Celery root puree
Composition / ingredients
2
servings:
Cooking method
To make celery root puree, you need to:
Wash the root, peel and cut into medium cubes.
Pour water into a saucepan about one centimeter from the bottom, boil.
Then add the celery root and simmer, stirring, under the lid for about 20-25 minutes. Ready celery is easily squeezed with a spoon.
From the finished celery, drain the broth into a jar for further culinary needs. And add milk, salt and pepper to the celery.
Now you need to grind the mashed potatoes with a blender or with a conventional potato masher.
You can add butter, fresh or dried herbs to the finished puree. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Celery root - 32 kcal/100g
