PUREE OF CELERIAC
This classic puree of celeriac offers a comforting and elegant side dish with a rich, savory flavor. The creamy texture and subtle celery notes make it a perfect accompaniment to roasted meats or poultry. The simple preparation, using butter and cream, creates a satisfying and flavorful experience. Serve it hot on toast or fried bread for a delightful contrast in textures.
Ingredients
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 quart Strained celeriac
- 1 teaspoon Salt
- 1/2 cup Heavy cream
- 4 slices Toast or fried bread (Quantity estimated (not specified in original recipe))
More recipes using Celeriac
Instructions
- 1In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook, stirring constantly, until smooth and slightly frothy, about 2-3 minutes. (Prep time: 2 minutes, Perform time: 3 minutes)
- 2Add the strained celeriac to the roux and cook, stirring frequently, for 5 minutes. (Prep time: 2 minutes, Perform time: 5 minutes)
- 3Stir in the salt and cream. Cook for another 5 minutes, stirring occasionally. (Prep time: 1 minute, Perform time: 5 minutes)
- 4Serve hot on toast or fried bread. (Prep time: 0 minutes, Perform time: 0 minutes)
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