Creamy Celeriac Puree using a Arthur Martin
My Gourmet, Digicook
(4.8)
Preparation time
38 min
Total time
40 min
Servings
4
Calories / Serving
67 Cals
Difficulty
Easy
Celery puree is the culinary equivalent of a warm hug on a chilly day, with roots tracing back to the ancient Mediterranean where celeriac was first cultivated. This creamy delight, made from the humble celeriac, transforms an often-overlooked vegetable into a velvety smooth experience that dances on the palate. With a touch of fresh cream and a sprinkle of nutmeg, this dish not only soothes the soul but also serves as a versatile companion to meats or as a stand-alone star on your plate. Fun fact: celeriac was once considered a delicacy for the elite in Europe, so enjoy this luxurious treat knowing that you're indulging in a dish with a royal history!
Ingredients
- 700 g Celeriac
- 200 g Milk
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 40 g Butter
Steps
Cooking
- Cut into cubes, and add 700 g of celeriac in the food processor bowl.
- Add 200 g of milk, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 25:00min / 100°C / Speed 1.
- Check if the Celeriac is tender.
- Mix manual: 5:00min / 100°C / Speed 1.
Blending
- Add 30 g of butter in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 7. Scrape the sides of the bowl with the spatula
Serving
- Transfer the content of the food processor bowl in a service dish.
- Place 10 g of butter on a preparation content.
- Serve Hot.
