Homemade celery root purée
Difficulty
Easy 👌30
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 500 g | celery root |
| 1 | onion |
| 50 g | butter |
| 100 ml | white wine |
| 150 ml | water |
| 150 ml | heavy cream |
| salt | |
| celery for serving |
Metric
Imperial
Utensils
- bowl
- cutting board
- knife
- pot
- cooking spoon
- immersion blender
Nutrition per serving
Cal
166
166
Protein
2g
2g
Fat
15g
15g
Carb
3g
3g
Step 1/3
- 500 g celery root
- 1 onion
- bowl
- cutting board
- knife
Peel the celery root and cut into small cubes. Transfer to a bowl. Peel and dice the onion and add to the bowl.
Step 2/3
- 50 g butter
- 100 ml white wine
- 150 ml water
- salt
- pot
- cooking spoon
Heat a pot over medium heat and melt the butter. Add celery root and onion and sauté for approx. 5 min. Add white wine, water, and season with salt. Simmer, covered, for approx. 15 min., or until celery is completely soft.
Step 3/3
- 150 ml heavy cream
- celery for serving
- immersion blender
Add heavy cream and simmer for approx. 2 min. Remove from the heat and purée with an immersion blender until completely smooth. Serve garnished with the tender celery leaves. Enjoy!
in Berlin