This purée pairs wonderfully with a fillet of white fish.
Ингредиенты
- 3 cups (495 g) celeriac, peeled and cubed (1 large celeriac)
- 1 cup (170 g) potato, peeled and cubed (1 large potato)
- ¼ cup (60 ml) 35% cream
- 2 tbsp butter
Инструкция
- In a pot of salted boiling water, cook the celeriac and potato for 20 minutes or until tender. Drain.
- In a food processor, purée the vegetables with the cream and butter until smooth. Use a spatula to scrape down the sides of the food processor as needed. Season with salt.
