🥣 Purée de Céleri Maison – Recette Onctueuse & Pleine de Saveur

Ingredients

• 1 kg Celery Root (fresh, peeled and cubed)
• 40 g Unsalted Butter (cut into small pieces)
• 750 ml Whole Milk (room temperature)
• 0.5 tsp Ground Nutmeg (freshly grated if possible)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 sprig Fresh Rosemary (for garnish (optional))

Instructions

1. Peel and Trim Celery Root

   Using a vegetable peeler, carefully peel the celery root to remove the tough outer skin, then cut off the ends that may still have soil.

   Time: PT5M

2. Cube the Celery Root

   Slice the peeled root into 2 cm thick rounds, cut each round into sticks about 2–2.5 cm wide, then turn and dice into uniform cubes for even cooking.

   Time: PT5M

3. Combine Celery Cubes and Milk

   Place the cubes in a large pot, pour in 750 ml of milk (about 1 L total, adding enough to just cover the vegetables).

   Time: PT2M

4. Season

   Add 1 tsp salt and 0.5 tsp freshly ground black pepper (adjust to taste).

   Time: PT1M

5. Simmer

   Cover the pot and cook on low heat, stirring occasionally, for about 25 minutes until the cubes are very tender and the liquid has reduced.

   Time: PT25M

   Temperature: low

6. Drain and Reserve Cooking Liquid

   Using a colander, drain the cooked celery, reserving the milk‑celery liquid for later.

   Time: PT3M

7. Blend to a Smooth Purée

   Return the drained celery to the pot (or a mixing bowl) and blend with an immersion blender, adding the reserved liquid a ladle at a time until the purée reaches a silky, pourable consistency.

   Time: PT5M

8. Incorporate Butter

   Stir in the 40 g butter pieces while the purée is still hot, allowing them to melt and enrich the texture.

   Time: PT2M

9. Finish and Garnish

   Season with a pinch of freshly grated nutmeg, optionally garnish with a sprig of rosemary, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

275

Protein

8 g

Carbohydrates

19 g

Fat

13 g

Fiber

3 g