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Celery Puree

ingredients

serves 6
1 head of celery, trimmed
1 kg (2 1/4 lb) boiling potatoes, unpeeled
240 ml (8 fl oz) 1 cup milk
6 tbsp (90 g) 3 oz unsalted butter
salt

method

1. Detach the celery stalks and cut them into pieces.

2. Wash the potatoes, place in a saucepan and well cover with water.

3. Bring the potatoes to the boil, add the celery after 15 minutes and cook until the potatoes are tender.

4. Drain. Peel the potatoes then puree them with the celery through a ricer.

5. Add the milk and butter to the puree, a little at a time.

6. Cook over a low heat, stirring well, for a few minutes, add salt to taste and serve.

7. If you want a softer puree add a little more milk, and for a firmer puree cook a little longer until it reaches the desired consistency.

What did you think?

3 people have helped to review this recipe. Thankyou!

Yusuf
posted by Yusuf @ 03:23AM, 7/17/12
Yes, cook the bacon first to cook off the fat, or your soup will be fatty and your bacon limp. If you used dried beans, you will definitely need to add liuiqd. The beans need something to soak up. I'd add liuiqd until your beans are covered at least, and probably more. You can always cook it down later if there's too much liuiqd, but if there's not enough, you'll just have a burned mess.
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