Recipe for cauliflower/celeriac purée
We have an easy recipe for making a delicious purée with cauliflower and celeriac. Purées with these ingredients can, with the sweetness and richness of the celeriac, complement the seared crusts of grilled meats very well.
Ingredients
- 100 gram Cauliflower
- 100 gram Celery
- 300 gram Cream
- 300 gram Milk
- Spices Salt, white pepper, vinegar, and lemon juice
Instructions
- Cut the vegetables into small cubes and cook them in the milk and cream until they are tender in a thick-bottomed pot. This typically takes 15-20 minutes, depending on the size of the cubes.
- Use a slotted spoon to lift the vegetables and place them in your blender/bowl for an immersion blender. Blend them with 1 dl of the liquid from the pot. Gradually add more of the liquid until smooth and creamy.
- Put it in a new, thick-bottomed pot and heat it through on medium heat.
- Season with salt, white pepper, lemon juice, and vinegar.
- The purée is ready to serve.