Celeriac Puree
From the one star french chef Patrick Asfaux
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Cooking time :
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Celeriac puree is an ideal accompaniment of game and duck dishes.
Celeriac pureerecipe for 6 people :
- 500g celeriac, peeled and brushed with some lemon juice
- 600g potatoes, peeled
- 20cl milk
- nutmeg, salt and pepper
- 2tbs extra virgin olive oil
Progression
1) Dice up the celeriac and potatoes. Put them in a pot and cover with water. Salt and cook for 25 minutes.
2) Meanwhile, heat up your milk. Season it with some nutmeg, salt and pepper.
3) Strain your vegetables and quickly reduce them into a puree, while hot. Place the puree back into a clean pot and start adding the milk little by little. At the last minute add the olive oil.
Funny enough, you will gradually start liking the aste of celeriac.
2) Meanwhile, heat up your milk. Season it with some nutmeg, salt and pepper.
3) Strain your vegetables and quickly reduce them into a puree, while hot. Place the puree back into a clean pot and start adding the milk little by little. At the last minute add the olive oil.
Funny enough, you will gradually start liking the aste of celeriac.
credits photo : © alain wacquier - Fotolia.com
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