Celery-rave puree, accompaniment recipe that changes

This homemade celery puree is a puree that changes the classic potato puree, very greedy with butter and crème fraîche,
A little unique hazelnut taste, perfect accompaniment.

Main ingredient here of celery ravewith butter And crème fraîche For a very gourmet rendering that will accompany any type of dish. There is no trouble giving a gastronomic touch to a simple dish.
I admit, I put a lot of butter in the puree (and also on it when serving, which melts on the hot puree) because it really makes the mash delicious. But not as much as in the legendary potato puree of the great chef Joël Robuchon!

So serve this puree with your Sunday or other meat chicken, with a fish or even during a quick meal like my lunch quickly taken a picture with a tuna cake and candied tomatoes and cumin carrots.
For a less rich version of this recipe, decrease the amount of butter and use a little milk instead of the cream.

Some information on celery-rave

Celery-rave is not the same variety as the celery branch that is often called just celery.
It’s a root vegetable that we use raw or cooked in the kitchen for its root which has a very fine flesh subtil hazelnut. The full season is in winter, we cultivate it from October to March.

Choose the good dense and farm And Avoid choosing it too big. You may think of limiting the losses when you peel it but when they exceed 1 kilo or 10 cm in diameter the heart may be hollow.

The benefits of celery-rave

Celery is fiber -richtherefore excellent for transit, and contains several Vitamins and mineralsin particular vitamin K. It is also inessuring (29 kcal per 100gr).
Babies meals are perfectly suited from 6 months. Do your children like this vegetable?

how to choose the celery-radius at the market

It adapts as a starter or as an accompaniment, cooked as raw.
Believed You can grate it and serve it for example by Celery Rémoude (I make a version with green apple, it’s pretty nice). Or grated in salad composed.
Cookedcelery can be one of the vegetables ofa soupbe roast in the oven With a drizzle of olive oil and spices (why not celery-rave fries?), Cooked gratin. You can therefore cook it in salt water, with steam cooked, ten to twenty minutes depending on the size of your pieces, or in the oven.

I offer you here a puree 100% celery-rave but you can make a celery-rave and potato mix or even with carrots or sweet potatoes.

You can use the leaves by driving them and using them like a flavoring.

It keeps 6 days maximum in the vegetable trap. You can freeze it Pre-cut in cubes for example, but I advise you to whiten it before freezing for 2 to 4 minutes in a large volume of salt water so that it is buried its texture.

Something else The flesh of celery-radi tends to blacken. You can limit this thanks to lemoneither using lemony water (a few pressed districts in the celery rinsing water) or rubbing with half a lemon.