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–+ servings
Servings: 2 people

Sous vide puree

Author: Per Asmussen
Keyword: Celery, Dressing, easy, Healthy, Mash, Sides, sous vide, Vegetables
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Metric - US Customary

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.