Gastronomixs

Celeriac crème

A simple yet tasty celeriac preparation.

Celeriac crème

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Ingredients

1

kg

celeriac

400

ml

water

400

ml

whipping cream

As needed:

 

salt and pepper

Preparation method

  • Coarsely chop the celeriac and boil in the water and whipping cream until done.
  • Purée the celeriac with a little cooking liquid in a blender.
  • Season to taste with salt and pepper.
  • Use immediately or leave to cool for further preparation.

Serving suggestions

  • You can add a small teaspoon of lecithin to keep the purée moist.
  • As a component in a composition with poultry and potato.
  • As a basis for further processing to make a mousse, mayonnaise, or crémeux.
  • As a component in a vegetarian composition with fennel and quinoa.

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