Sous vide puree

Jump to Recipe Print Recipe

Recipe for sous vide puree

Sous vide puree made from celeriac. Celeriac puree is a classic and versatile side dish often served in various restaurants.

But why not incorporate it into your own cooking? It is very simple to make, and celeriac puree is perfect for a good piece of meat and much more.

There is almost nothing that can’t be prepared using the sous vide method, so it likely won’t surprise many that I also prepare my puree this way.

Here you can see how to make a delicious, smooth puree that adds the final touch to your meal.

Servings: 2 people

Sous vide puree

Author: Per Asmussen

Keyword: Celery, Dressing, easy, Healthy, Mash, Sides, sous vide, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Metric - US Customary

Prevent sleepKeep the display on

Ingredients

• 200 gram Celery can also be substituted with cauliflower or 100 grams of each
• 25 gram Butter
• 100 gram Cream Amount may vary
• 100 gram Whole Milk Amount may vary
• Spices Salt, pepper, lemon juice, and vinegar

Instructions

• 1. Take a cutting board and a knife,
  2. Remove the peel from the celeriac and cut it into smaller cubes of about 3-4 centimeters.
  3. Put the pieces in a vacuum bag with the butter.
  4. Vacuum-seal the bag.
  5. Place the bag in your sous vide.
  6. Cook for 90 minutes at 86 degrees Celsius (187 degrees Fahrenheit).
  7. Remove the bag from your sous vide.
  8. Open the vacuum bag.
  9. Put the celeriac in the blender with 1/2 dl of cream and 1/2 dl of whole milk.
  10. Blend.
  11. Add a little cream and milk at a time until the puree is smooth and lovely.
  12. Pour the puree into a small saucepan and place it on the stove.
  13. Warm it up while stirring.
  14. Season to taste with salt and pepper.
  15. Serve.

Prevent sleepKeep the display on