Buy all ingredients right below the recipe
Ingredients
- 250 g peeled celery root
- 40 g butter
- 100 ml whipping cream (min. 31%)
- salt to taste
Steps
- 1Cut the celery into approximately 1 cm cubes. In a saucepan, melt the butter over medium-high heat, then immediately add the diced celery and two pinches of salt. Sauté the celery until golden brown, stirring constantly.
- 2Pour in 150 ml of water, bring to a boil, then reduce the heat to one-third and cook for 15 minutes. Cover with a lid and cook for another 7 minutes, or until completely tender. Pour in the cream, stir, then purée until creamy with an immersion blender. Season with salt to taste.
- 3If the purée is too thin, continue to boil it for a short time, stirring frequently. As the water evaporates, the purée will thicken nicely.
