Celery puree: 3 delicious recipe ideas presented

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For a long time, celery was only considered boring soup vegetables. You can prepare the tuber so versatile. For example, as a delicious puree. Not tried yet? Then let yourself be inspired by our 3 recipe ideas.

Celery puree: 3 delicious recipe ideas presented

When it comes to celery, most people only think of soup vegetables. But the white tubers and also the celery can still be used in many other recipes and find even with top chefs more often use. So they like to serve a portion of celery puree with game or beef.

Celery not only harmonizes well with the potato, there are also other beautiful recipes that you can surprise your family and friends with. Here are just a few ideas.

1. For purists: Seller puree without a companion

If you like the pure taste of celery puree, you should stick to the variant without any other vegetables. For a celery puree for 4 people you need:


  • 1 tuber celery
  • 200 ml of cream
  • a little butter
  • Salt, nutmeg, pepper


❶ First of all you have to remove the firm peel from the celery. Then the celery is cut into small cubes.

❷ Now dissipate some butter in a saucepan to saute the celery cubes.

❸ After a few minutes, add the cream and lower the temperature. Now the vegetables have to simmer for a while.

❹ If the celery is reasonably soft, add some salt, pepper and freshly grated nutmeg. Then the amount must then be pureed. A

" My advice: For a figure-friendly version, simply replace the 150 ml cream with vegetable stock. But then do not add so much salt anymore.

2. The classic: celery mashed potato

The dream couple celery and potatoes also harmonizes with puree. For 4 people as a side dish you need for a celery mashed potato:


  • 1 tuber celery
  • 500 - 600 g potatoes, floury cooking
  • 70 g of butter
  • 200 ml of milk
  • Salt, pepper, nutmeg


Zu First cut the potatoes and the celery into pieces of the same size so that they are cooked at the same time.

Gar Boil the cubes in salted water and then pour off the water.

❸ In the pot is now the butter, the spices and hot milk. Mince the mixture with a blender, a blender or a potato masher - depending on how fine you want the mass.

❹ After refining, taste the puree again. If it is too firm, you can add another sip of milk. If it's going to get creamier, take some butter instead.

3. For experimenters: apple celery puree

Celery puree cuts a fine figure even with apples. For 4 people you need:


  • 1 tuber celery, peeled and diced
  • 1 big sour apple, peeled and diced
  • 70 ml of milk
  • 50 g of butter
  • Salt, pepper, nutmeg


Put the celery and apple cubes in a saucepan and pour water over them so that the cubes are barely covered. Salt the water and let the mixture boil until celery and apple are soft enough.

Now drain the water and add butter, water and the various spices. Then purée properly.
»My tip at the end: The most important thing about all purées is not to let them stand too long. Serve the puree as soon as possible, otherwise the taste and consistency will suffer. Fresh mashed it tastes best.

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