Potato and Celery Puree

For the potato-celery puree, peel celery and potatoes, cut into quarters, boil in salted water mixed with a little milk until soft. Strain and mash with a potato masher or puree briefly.

Season the mashed potatoes and celery with salt and a little white pepper, add milk or cream and butter to round off the taste.

Preparation Tip:

This potato-celery puree looks especially nice when decorated with fine, deep-fried celery strips. VARIATIONS: Following the example of the potato-celery puree, numerous vegetable purees can be prepared, e.g. of cauliflower, asparagus, leek etc.. For this, the vegetables are washed, peeled if necessary, cut into small pieces or coarsely grated. Then the vegetables are cooked in light salted water with a little cream until soft and, if necessary, mashed or pureed with a little cold butter or oil. Important: The vegetable puree will be fluffier and creamier as well as more delicate in taste if it is cooked or pureed with floury potatoes (1 part vegetables to 2 parts potatoes).

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