If you eat purees, I will be free to assume it’s usually the potato kind? No wonder – while I was growing up, milky potato puree was served as a side dish quite often. Most frequently, it was accompanying a piece of meat or a goulash.
I must confess, purees are not really my thing. Simply, I prefer other ways of preparing veggies. However, this recipe intrigued me and once I tried it, it became one of those options I go for when I realize I have a piece of celery in my fridge. There is a surprisingly nutty flavor to this celery puree – and I don’t mean because of walnuts.
The secret to the great taste of the celery puree is to steam-cook the veggie; prepared like that, celery will become tender and boast its specific aroma. And that taste is perfectly paired with a rich, creamy mixed mushroom goulash.
The recipe is vegetarian, yet it can be easily made vegan. Just sub the milk and butter with non-dairy options and enjoy.
Creamy celery puree with walnuts
Course: SidesDifficulty: Super-easy2
servings15
minutes15
minutesTry this delicious and tender celery puree – it’s a great way to introduce more veggies into your diet. It takes minimum time and no cooking skills to enjoy the famous celery-walnut combination in a puree version.
Ingredients
1 celery root, peeled and chopped
1 small piece of butter or vegan butter
½ cup of milk or vegan milk
Salt and pepper
Handful of fresh chopped walnuts
Directions
- Chop the celery into small-size cubes. Steam-cook the celery until it is completely soft and you can mash it with a fork.
- Transfer it into a pan, adding all the remaining ingredients apart from walnuts. Whisk well until the butter melts.
- Use a hand blender to get a creamy puree consistency.
- Sprinkle the puree with walnuts prior to serving.