Celeriac Puree | TMix+
Starters, Suppers, Soups & Sides

Celeriac Puree

60 grams white onion, peeled and finely sliced
1 tablespoon virgin olive oil
400 grams chicken stock (for Thermomix, or 200 millilitres in a pot) or vegetable stock
1 medium size (400 grams) celeriac, peeled and diced
100 grams cream
salt and pepper
  1. Cook the onion in the olive oil 8 minutes/100 degrees/speed 2, MC off. Set aside. (Or sweat in a pan, until the onion is tender).
  2. Place the chicken stock in the bowl, and place the chopped celeriac in the basket, and cook 20 minutes/Varoma/speed 3 or until the celeriac is soft to the knife. (Or cook gently in the chicken stock until done, about 10 minutes in a pan, or 8 minutes in the microwave.)
  3. Remove cooked celeriac from the basket and add to the remaining chicken stock, with the cream, and blend 10 seconds/speed 5
  4. Cook 2 minutes/100 degrees/speed 2 to allow the cream to be absorbed. Taste and season. Sprinkle with seasonal herbs unless you prefer the whiteness of the puree. 
  5. An excellent side dish for pepper steak

AND ... If you have leftovers, it’s simple to bulk up the remains with a good pour of chicken stock to make a hearty soup. To give it more life, sprinkle with chopped spring onions, and finely chopped crisp bacon, with a swirl of virgin olive oil and herbs for edible decorations