How to make delicious celery puree. Celery puree - with tops or roots? Different options for celery puree and puree soups for a healthy life Celery puree recipe by Yulia Vysotskaya

01.01.2024

Celery is not such a frequent guest on our table, but in vain!

This product can become the road to good health and a beautiful figure.

If not everyone likes the taste of a fresh vegetable, then few will refuse the most delicate puree or creamy soup.

And it’s unlikely that anyone will be able to guess that the dish is made from celery.

Celery puree - general principles of preparation

For creamy soups and vegetable purees, you can use celery stems or rhizomes. The taste of the tops and roots is slightly different. Some people prefer stems, while others prefer dishes made from root vegetables.

Celery stalks do not require cleaning; you just need to rinse them. Cut them into transverse rings. Before consumption, the rhizomes are peeled like potatoes and then chopped. The shape and size can be any.

Boil the vegetable in water, broth or milk. Add standard spices: pepper, salt, paprika, aromatic spices. But dishes from one ingredient are rarely prepared.

What else is added to the puree:

Vegetables, including melons;

Fish and seafood;

Cheeses, dairy products.

Decorate the puree with herbs. For taste, oil is added to it, most often butter. Cream soups are served with cream and croutons. Sometimes they are supplemented with pieces of meat, chicken, and fried mushrooms.

Recipe 1: Celery puree with potatoes and milk

For this celery puree you will need the root. The dish can be used as a side dish for poultry, fish, meat or on its own.

Ingredients

600 ml milk;

2 large celery roots;

1 potato;

1 small onion;

40 grams of butter;

400 ml water;

Spices, herbs.

Preparation

1. Wash the root vegetables and remove the skins. Cut celery and potatoes into slices.

2. Combine milk with water, place on the stove and bring to a boil.

3. Add cooked root vegetables and cook for 10 minutes.

4. Now add salt and cook for about 15 minutes until the vegetables are completely soft.

5. While you can cook the onions. To do this, clean the head and fry until golden brown with butter.

6. Drain the broth from the cooked vegetables using a colander. But there is no need to pour it out; we will bring the puree to the desired consistency.

7. Puree the vegetables. Then add the fried onion. If you don’t like chunks, you can also puree it in a blender.

8. Assess the consistency and add milk broth if necessary. It must be taken into account that the mass will become thicker. Taste and season with spices.

Recipe 2: Cream of celery soup with chicken

For a healthy celery puree soup, we will use the stalks. The recipe calls for chicken breast, but you can also use trimmings from the thigh, it will be even more tender.

Ingredients

0.5 chicken breast;

4 stalks of celery;

2 potatoes;

1 onion;

200 ml cream;

40 grams of butter;

Salt pepper;

1 carrot.

Preparation

1. Wash the breast and cut into small pieces. The form doesn't matter. Boil for ten minutes or more. Pour in a little more than a liter of water.

2. Cut the peeled potatoes into small slices, add them to the chicken and cook for about ten minutes.

3. Add washed and cut into pieces celery stalks.

4. Sauté chopped onions and grated carrots in butter. Fry the vegetables until golden brown.

5. As soon as the potatoes and celery are cooked, drain some of the liquid from them, but not all. Add the fried vegetables and puree everything together.

6. Gradually add cream. Assess the thickness of the soup and dilute it with the previously drained broth.

7. Salt and put back on the stove. Heat almost to a boil and immediately turn off the heat.

8. Pepper, decorate with herbs and the aromatic soup is ready.

Recipe 3: Dessert puree from celery with apple

A variant of an unusual dessert in the form of celery puree. It can be served in bowls and eaten with a spoon. Or make it a little thinner in consistency and serve as a cocktail. Stem celery is used.

Ingredients

4 stalks of celery;

0.5 lemon;

2 apples;

150 ml water;

Ice cubes.

Preparation

1. Wash the celery stalks. If they are damaged, remove them immediately. Cut into pieces and place in a blender container.

2. Wash the apples, remove the skin from the fruit and also cut into pieces, bypassing the core with seeds. Place in a container with celery.

3. Squeeze the juice from half a lemon and beat until pureed.

4. Add water, but not all of it. Approximately 2/3 and add sugar to taste. Whisk. Instead of sugar, the puree can be seasoned with honey or a substitute.

5. Assess the consistency. If you are preparing a drink, you can add more water.

6. Divide into portions and garnish with a slice of lemon.

Recipe 4: Celery puree soup with golden pumpkin

The recipe for a bright and cheerful creamy soup with celery, which has a delicate consistency and a very pleasant taste. These products will make two large servings. Stem celery is used.

Ingredients

100 grams of celery stalks;

200 grams of pumpkin;

150 grams of potatoes;

1 carrot;

1 small onion;

1 liter of water;

Seasonings, a little butter.

Preparation

1. Cut the potatoes into cubes and let them cook in the recipe liquid. Instead of water, you can use any broth.

2. Chop or grate the peeled carrots, finely chop the onion, add to the potatoes and also cook.

3. Cut the pumpkin into cubes and lightly fry in butter, place everything in a saucepan.

4. Chop the celery stalks into rings and add them to the soup. Cover with a lid and cook until all vegetables are completely soft. If something is cooked a little earlier, it’s okay. At the end the dish needs to be salted.

5. Remove the pan from the heat, remove the lid, and cool the soup a little.

6. Puree with a blender, add spices if necessary. Pour into plates. It is recommended to serve the golden soup with sour cream.

Recipe 5: Celery and Zucchini Puree

To prepare this dietary puree with celery you will need a root vegetable. We use young zucchini, you can replace it with squash.

Ingredients

0.4 kg zucchini;

0.4 kg celery roots;

30 ml plant. oils;

1 tsp. paprika;

1 carrot.

Preparation

Peel the carrots, cut into slices and throw into the pan.

Add the peeled and chopped celery and let it cook until half cooked.

Let's take care of the zucchini for now. They need to be washed, the ends removed from both sides and cut into cubes. If the skin is thick, it is better to remove it. The same goes for seeds.

Add the zucchini to the rest of the vegetables and cook until finished. This usually takes no more than 15 minutes, don’t forget to salt the dish.

Drain off excess water, add vegetable oil, paprika and stir. When serving, sprinkle with chopped herbs.

Recipe 6: Cream of celery soup with mushrooms

This celery soup will use fresh mushrooms. There is no need to boil the mushrooms first.

Ingredients

5 celery stalks;

2 potatoes;

0.2 kg champignons;

30 grams of butter;

1 onion;

100 ml cream;

Spices, a few sprigs of parsley.

Preparation

1. Cut the champignons into thin slices and the onion into cubes.

2. Place oil in a frying pan, add onion and fry until transparent.

3. Add mushrooms to it, cover and simmer for about ten minutes, then fry everything together until nice and golden brown.

4. Finely chop the potatoes and cook for five minutes in a liter of water.

5. Add celery, cut into slices.

6. Boil the soup for about five minutes and add fried mushrooms to it, but not all of them. Leave the spoon for decoration.

7. Cook the soup until the vegetables are soft, add salt a few minutes before they are ready.

8. Puree using an immersion blender, dilute with cream and heat again.

9. Pour into plates, decorate with reserved mushrooms and parsley leaves.

Recipe 7: Celery and Cauliflower Puree

A version of a very fluffy and tasty puree with celery, for which you will need cauliflower. Celery root is used.

Ingredients

200 grams of celery;

400 grams of cauliflower;

100 grams of carrots;

200 ml milk;

70 grams of butter.

Preparation

1. Peel the celery roots, cut them into slices and throw them into the pan.

2. Separate the cauliflower into florets and add to the celery.

3. Chop the carrots as desired and also add them to the vegetables.

4. Pour water over the vegetables. You can immediately use boiling water to reduce the time.

5. Cook until completely soft. Towards the end of cooking you need to add salt.

6. Boil milk with butter in a saucepan, turn off.

7. Drain the broth from the vegetables, puree and gradually add hot milk. Adjust the thickness of the dish and taste it.

Recipe 8: Celery soup with cheese and croutons

Celery root is used to prepare this wonderful soup. Ginger is also added. It makes the dish unusual and very aromatic. To serve this soup you will need croutons, preferably homemade.

Ingredients

1 celery root;

600 ml meat broth;

1 spoon of ginger root;

1 spoon of melted butter;

1 processed cheese;

1 onion;

1 carrot;

Sprigs of dill;

Bread for croutons.

Preparation

1. Finely chop the onion and fry until golden brown, transfer to a saucepan.

2. Add chopped carrots there.

3. Peel the celery root and cut into small cubes. Throw it into the soup.

4. Add chopped ginger. You can take a little less than indicated in the recipe.

5. Fill everything with broth and put it on the stove to cook. Cook at a low simmer.

6. As soon as the vegetables become soft, add chopped processed cheese and salt to them. Keep on the stove for a minute and remove.

7. Let the soup cool a little and puree. There you go!

8. For croutons, cut white bread into cubes and fry in a frying pan. You can cook without or with oil.

9. Pour the soup, sprinkle with crackers, garnish with dill.

Celery puree will be bright and beautiful if you add paprika, turmeric, and curry to it. For a children's table, you can make an unusual pink puree by adding a piece of beetroot or a little juice to the pan during cooking.

It is not always possible to prepare purees of the appropriate consistency. But you need to remember that if it contains a lot of butter or contains potatoes, the dish will become thicker as it cools.

Celery root changes color when exposed to air and may darken. To prevent this from happening, do not peel the product in advance. And if this is already done, then you can simply pour lemon juice or apple cider vinegar over the pulp.

Despite its many beneficial properties, not everyone can eat celery. Women can eat it with caution during pregnancy and breastfeeding. It is also not recommended to use this product for people who suffer from epilepsy.

Celery is especially popular. This product is rich in vitamins and all necessary components. In addition, in order to digest it, the body spends more calories than it receives.

You can cook almost any dish from this vegetable. For example, soups using it turn out rich and aromatic. It is also added to meat and salads. However, in all these cases, celery serves as an additional product. We will look at several recipes for dishes in which it is the main component. This is celery puree. The dish is prepared exclusively from the root, since using the stem and leaves will not give the required consistency. The taste will also suffer.

Recipe for celery root puree according to Dukan

This celery puree recipe is the easiest one to make. To prepare it you will need a minimum of ingredients.

Vegetable root – 2 pcs.;
Milk without fat content.

To prepare the dish, first of all you need to peel the roots and cut them into arbitrary pieces.
Boil in salted water until fully cooked. Blend the prepared vegetables with a blender. When we achieve a puree state, continue whisking, pour in milk portionwise until we get the required consistency. The celery puree is ready.

You can also prepare the dish in another way. Boil peeled and chopped roots immediately in milk. When ready, pour the excess liquid into a separate container and puree until smooth. When serving the dish, garnish with chopped herbs.

Recipe for Dukan celery puree with cheese

By adding a small amount of cheese to the classic recipe, we get a completely different taste, richer and more varied. To prepare it we need:

Celery – 1 kg;
Milk with a fat content of no more than 1% – 200 ml;
Cheese (fat content should not exceed 7%) – 50 g;
Spices.

You can use this dish as a side dish for dietary chicken or turkey.
So, let's move on to cooking. Just like in the first recipe, you first need to boil the root. Cut it into large cubes and cook in water with added salt.
While the vegetable is ready, let's make the cheese. Grate it and pour it into milk. Place the resulting mixture on the stove. Stirring constantly, bring to a boil and wait until the cheese melts.
Add prepared celery to boiling milk. And grind it with a blender. The celery root puree is ready.

Celery and cauliflower puree

A side dish recipe of chopped celery and cauliflower can harmoniously complement almost any main meat dish. In addition, this dish is very healthy and dietary. For it we will need:

Cauliflower – 500 g;
Root celery – also 500 g;
Zero milk;
Salt, herbs.

The dish is steamed, so you need to have a large iron sieve or a special basket.
Peel the root and chop it randomly. Cut the cauliflower into small florets.
Place a large pot of water on the stove. Place a basket of vegetables on top. Cook until soft, about 20 minutes. In this case, the pan must be tightly closed with a lid.
After this, the vegetables must be pureed using an immersion blender. To make it more convenient to do this, the entire mass can be divided into two parts. After this, add heated milk to the mixture and mix.

If necessary, adjust to taste with salt and spices.

Dukan celery and pumpkin puree

Adding pumpkin to celery will give the dish a mild and slightly sweet flavor. To prepare this dish we will need:

Pumpkin - half a kilo;
Celery root – 1 pc.;
Spices (tarragon, black pepper) - to taste;
Garlic – 2 cloves;
Milk (fat content no more than 1%) – 100 ml;
Bay leaf.

Peel the pumpkin and cut into large cubes. Place on a baking sheet, brush with a little olive oil and sprinkle with finely chopped tarragon leaves. Place in the oven and bake until done, about 40 minutes.
While the pumpkin is baking, let's take care of the second vegetable. Peel the root and cut it into cubes. Place in a saucepan, fill with warm salted water and add a bay leaf (one or two leaves are enough). Cook until completely softened.
After this, mix the prepared vegetables and blend with a blender, gradually adding hot milk.

Dietary puree from pumpkin and celery for the Dukan diet is ready. Before serving, decorate with herbs.

Celery root and carrot puree

Carrots are a very healthy and tasty vegetable. However, due to the sugar content, it should be consumed in moderation on the Dukan Diet. To get the most out of this vegetable, let’s make a puree from it with the addition of celery. For this we need:

Carrots – 400 g;
Celery (root) – 1 pc.;
A sprig of fresh rosemary;
1 percent milk - a few tablespoons;
Sugar substitute (optional).

This recipe is not much different from the classic version in terms of preparation. Peel the vegetables, chop coarsely and boil until tender with the addition of rosemary.
When ready, drain the water, leaving only about 100 ml of liquid (drain it into a glass), and transfer it to a blender. Add milk, salt, sweetener and a little black pepper.
Grind until smooth, gradually pouring in the preserved broth. The consistency of the finished puree should be smooth and without lumps.

If the regular taste of celery seems too strong for you, it is better to use this recipe, or others with the addition of other vegetables.

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Without the slightest exaggeration, we can say that celery root is the “leanest” product, having almost negative calorie content. How so? And it’s simple: it turns out that the body spends a lot of calories on digesting it, while in return it receives only vitamins and useful microelements, but not a reason for gaining excess weight.

Benefits of celery

For reference, the calorie content of 100 g of celery is a ridiculous 18 kcal.

This means that a couple of tablespoons of a dish prepared from it contains, imagine, only 3. Kcal! Incredible, right? Celery is an ideal vegetable not only for healthy weight loss, but also for the overall health of the body. Its regular consumption relieves chronic fatigue, increases overall body tone and productivity, optimizes night sleep, normalizes a weakened nervous system and reduces the concentration of a hormone that provokes stress.

This vegetable contains the following beneficial substances:

Their presence is the key to healthy nails, hair, skin, and an opportunity to improve well-being with constipation, gastritis, stomach ulcers, allergies and internal inflammatory processes.

It is worth noting that celery has a rather specific smell and taste, and it cannot be consumed fresh for a long time.

Fortunately, its juicy and meaty roots can be boiled, baked in the oven, grilled or in a slow cooker, the stems can be stewed or fried, the leaves can be used as salad greens, and the seeds can be used to flavor familiar everyday dishes.

It is noteworthy that any recipe that includes celery guarantees a nutritious and tasty food that will eliminate the feeling of hunger for a long time. Moreover, the “dietary” nature of a vegetable does not mean at all that it should not be included in your daily diet.

This can and should be done, since such a habit will bring nothing but benefit.

Celery puree is an excellent side dish for a person who is losing weight, or someone who is tormented by a feeling of heaviness in the stomach after a rich holiday feast. As mentioned above, due to the specificity of taste and aroma, this vegetable does not always cause appetite, and therefore it is customary to combine it with other products that improve its original mild taste and camouflage the smell.

The classic recipe for celery root puree involves heat treating it and mixing it with cream. Don’t be scared by the presence and calorie content of the last ingredient, since the final dish has minimal calorie content and a meager glycemic index, and, therefore, has the right to be called dietary.

How to properly prepare celery side dish?

Step by step, the whole process of how to prepare puree from fresh celery root is as follows:

We clean one kilogram of root and wash it well. There is no need to be afraid of the unusual aroma of the product, since during cooking it will change beyond recognition;
Cut the vegetable into cubes, then put it in a cooking container and fill it with water, but so that it does not cover it completely;
Next, the future celery root puree, which you can use for weight loss or to diversify your menu, is cooked until the roots are soft, that is, about half an hour, no more;
While the dish is preparing, you need to put together dry garlic powder, cream with 20% fat content and tsp. salt;
As soon as the roots are cooked, the remaining water is drained from them, and heated cream, garlic powder and salt are added to the mass;
Everything is crushed well with a blender until an airy substance is formed;
The taste of the final product is adjusted by adjusting the amount of salt or garlic.

Variations on the celery theme

The described product is distinguished by its amazing “loyalty” to the presence of other vegetables.

For example, you can prepare the following dietary dishes from it:

Puree from fresh potatoes and the same celery. It will require a little sour cream, high-quality butter, 5-6 potatoes and one small celery root. Vegetables are peeled, washed and cut into large cubes, filled with water, salted to taste and boiled until the tubers are ready. Then all that remains is to drain the water, add sour cream and butter to the mixture, beat everything with a blender or mash it manually with a masher. Anything nutritious, aromatic, satisfying and low-calorie dish of potatoes and celery can be served at the table in the company of steamed cutlets or boiled fish;
Puree from celery roots with apples is prepared in just a few minutes. All ingredients are peeled, cut, placed in a cooking container, and cooked until soft. Then the mass with the disintegrated apples and vegetables is pureed in a blender and salted;
In principle, using similar recipes you can prepare a healthy puree from carrots and celery roots, but we offer a more exclusive option. To make it, you need to cut all the vegetables into cubes in any quantity, mix with olive oil, place on a baking sheet and bake in the oven. Then the hot mass of carrots and aromatic roots must be transferred to the saucepan, pour boiling water over it and boil for another 10 minutes. The liquid is not completely drained, but so that 2-3 spoons remain at the bottom, ground white pepper and nutmeg, salt and gram are added to the vegetables. butter, and all this is pureed to the desired state. Serve this dish with feta cheese and unsweetened flatbread.

Do not be afraid that the presence of ingredients such as butter or cream in recipes will make them dangerous for your figure.

No, the calorie content of any homemade celery puree is minimal, while the taste and nutritional value are excellent.

This vegetable is a rare guest in the diet of most people, but in vain. After all, preparing it is no more difficult than potatoes that are familiar to most, and the benefits contained in it are colossal.

Briefly about the benefits and nuances of choice

Celery is often called a vegetable with a negative calorie content, since the human body spends significantly more energy on its absorption than the number of calories obtained from it. Thus, it is a more affordable fat burner than overseas pineapple.

In addition to the vitamin benefits that the roots of this plant can retain at any time of the year, it has a mild calming effect on the human nervous system, like an antidepressant, while also being an aphrodisiac.

There are the following varieties of celery:

sheet;
petiolate;
root.

The latter variety of vegetable is used to make puree. When choosing root celery in a store or market, you need to pay attention that it is firm with uniform color and texture, without knots, rotten or dry areas. After pressing on the root with your finger, no depressions should form.

Celery puree recipe

Celery root has a very bright taste and aroma, which becomes much softer after heat treatment. Cream and dried garlic also help make the taste of the finished dish more harmonious and tender. This puree is ideal as a side dish for meat or fish, replacing the usual potatoes.

Cooking method:

Celery root puree with potatoes

Not everyone likes the taste of celery root, but there is a great way to disguise this vegetable into a more familiar and beloved dish - mashed potatoes. The ratio of these two vegetables will depend on which one is more loved.

Lovers and connoisseurs of the benefits of celery should use the following proportions:

300 g potato tubers;
700 g celery root;
50 g butter;
100 ml milk;
table salt to taste.

The duration of cooking vegetables and making puree will be approximately 40 minutes.

The energy value of this side dish per 100 grams of the finished product is 76.4 kilocalories.

Preparation:

Peel the root vegetables, wash and cut into equal-sized pieces. This will help them get ready at the same time;
Place the chopped vegetables in a saucepan of a suitable size, add water, salt and cook until soft. On average, this will take from 15 to 20 minutes after the water boils (depending on the size of the potato and celery pieces);
Drain the water from the boiled vegetables and mash them with a potato masher, then pour in the melted butter and continue mashing until the butter is completely dispersed in the total mass;
Further preparation can also be carried out using a potato masher, or you can use an immersion blender. This will make the dish more airy. Mash the mixture into puree using the chosen method and gradually add hot milk, bringing everything to the desired consistency. Before serving, you can sprinkle the dish with chopped fresh herbs.

Celery puree with carrots and zucchini

This dietary treat will not only become a treasure trove of vitamins on the dinner table, but will also charge you with energy and positivity thanks to its bright color, which is given to it by the carrots and paprika included in the composition. Zucchini in the recipe can be easily replaced with young squash.

The ingredients of the dish must be taken in the following ratio:

400 g celery root;
400 g of young zucchini (or squash);
200 g carrots;
30 ml of heavy cow's cream;
5 g paprika;
salt and herbs to taste.

In total, it will take no more than half an hour to prepare the puree.

Calorie content (or energy value) – 40 kcal per 100 g.

Stages of work:

Peel the carrots, wash and cut into slices about 1 cm thick. Prepare the celery root in the same way, cutting into pieces approximately equal in size to the carrot slices;
Place the chopped vegetables in a saucepan, in which the zucchini can still fit, and boil in salted water until half cooked;
While the vegetables are boiling, you should start working on the zucchini. They should cut off the stalk and the place where the inflorescence is attached. If the skin is too thick and the seeds are large, then they should also be removed. After this, cut the vegetables into small cubes;
When the carrots and celery are half ready, add the zucchini cubes and cook for another 10-15 minutes;
After this, drain the excess water, add paprika, cream and puree everything using a potato masher or blender (mixer). Those who like a creamier soup consistency can increase the amount of cream to achieve the desired result. Serve the dish sprinkled with chopped herbs.

Recipe by Julia Vysotskaya

The peculiarity of this recipe is that the celery is not boiled, but baked in a foil pocket, which helps preserve all the juices and taste of the vegetable as much as possible. A sauce made from tomatoes, chili peppers and shrimp adds piquancy to the dish. If you don’t have cream in the kitchen, you can replace it with an equal amount of butter, but in this case you should be prepared that the puree will be heavier.

In the preparation of celery puree, the products are used in the following quantities:

300 g celery root;
250 g medium tomatoes;
7 pcs. large fresh shrimp;
80 ml cream;
80 ml olive oil;
40 ml soy sauce;
4 medium cloves of garlic;
1 small red chili pepper;
3 g sea salt;
3 g ground black pepper;
2 sprigs of rosemary.

Cooking time: 50 minutes.

The calorie content of the finished dish is 138.7 kcal per 100 g.

Procedure:

Peel the celery root and cut into medium-sized cubes. On a baking sheet, form a pocket out of foil into which to place celery cubes, two crushed cloves of garlic, 30 ml of olive oil, 5 ml of cream and 50 ml of water. Salt and pepper everything;
Close the edges of the pocket and bake it in a preheated oven for 25-30 minutes;
While the celery is baking, you can prepare the sauce. To do this, fry two chopped cloves of garlic, chopped chili pepper, quartered tomatoes and peeled shrimp in olive oil. The contents of the pan should be heated over medium heat for 2-3 minutes, stirring constantly;
After this, pour soy sauce into the pan and simmer for another 1-2 minutes. The sauce is ready;
After the allotted time, transfer the contents of the foil pocket into a blender bowl, remove the garlic, add the remaining cream and beat into a soft puree;
Transfer the puree into serving bowls, pour the sauce on top and sprinkle with rosemary.

Vegetable puree according to Dukan

The Dukan diet greatly values all kinds of vegetables. Celery occupies a special place among them. It is added to salads, and soups are prepared on its basis.

In these dishes, this vegetable serves as an additional component, but as a main ingredient it is used in the preparation of purees. Adding pumpkin to the celery will add softness and subtle sweetness to the finished dish.

For preparation you will need:

500 g pumpkin;
500 g celery;
100 ml milk (fat content no more than 1%);
olive oil for greasing the baking sheet.
salt, tarragon, bay leaf and ground black pepper to taste.

It will take about 60-70 minutes to prepare the dish.

The calorie content of a 100-gram serving of puree is 31.8 kilocalories.

Preparation:

Peel the pumpkin from seeds and peel, cut into medium cubes. Grease a baking sheet lightly with oil, place the pumpkin on it, sprinkle everything on top with tarragon and ground pepper. Then bake in a preheated oven for 40 minutes;
While the pumpkin is baking, boil the peeled and cut into small pieces of celery in salted water with a bay leaf;
When both vegetables are ready, combine them together in a blender bowl and blend until pureed, adding hot milk little by little. Once the desired consistency is reached, the dietary dish is ready.

Sweet dessert made from celery and apples

This is a universal dish that can be served as a side dish for meat dishes, or you can add a little lemon juice, sugar or honey to it, put it in bowls and serve as a dessert.

For a sweet variation of celery root puree, you need to prepare:

200 g celery (one medium-sized root vegetable);
200 g sweet apples;
50 g butter;
150 ml water;
3 g salt.

The active actions of the housewife during the preparation of the dish will be 10-15 minutes, the rest of the time will be taken by cooking the ingredients, which, depending on the chosen method, can last from 40 to 60 minutes.

The calorie content of sweet puree is 81.5 kcal per 100 g.

Preparation progress:

Thinly peel the apples, remove the core with seeds and cut into medium pieces of any shape;
Peel the celery root in the same way and cut into slightly smaller pieces;
Melt a piece of butter in a thick-bottomed saucepan, then add apples and chopped root there, add water and simmer until soft under a tightly closed lid;
You can also prepare the base for the puree in a slow cooker; to do this, you need to transfer all the ingredients into a multi-pan, close the lid and turn on the “Stew” option;
If the apples turn out to be too juicy, you should reduce the amount of water or at the end of cooking, open the lid slightly so that excess moisture evaporates;
Beat the softened apples and root with a blender into a soft, airy puree, which can be an ideal side dish for meat and poultry, or can be a separate dish, served with unsweetened flatbread and cheese (for example, feta).

Bon appetit!

The trick, or, if you like, the highlight of this recipe is that you can make a delicious side dish from such a healthy and understandable product as celery. This side dish will have a wonderful creamy, smooth consistency so that it can be arranged on the plate in impressive painterly strokes if desired. All this deliciousness is prepared without any restaurant hassles, and in general, celery can be easily replaced with any other non-starchy root vegetable, from carrots to Jerusalem artichoke. There is only one secret, and it is very simple...

Celery puree

Peel the celery and potatoes and cut into small cubes. The whole secret of this celery puree is in the potatoes: as you know, if you prepare mashed potatoes in a blender, it will turn into a slimy paste-like mass, but in small quantities, as here, potatoes play a binding role, thanks to which the mashed potatoes get their velvety consistency . Place the vegetables tightly in a small saucepan, add the peeled garlic, bay leaves and allspice, and pour in just enough milk to cover the entire contents of the saucepan. Bring the milk to a boil, reduce the heat and simmer, covered, for about 15-20 minutes until the celery and potatoes are soft. Strain the contents of the pan through a sieve (do not pour out the milk!) and discard the pepper and bay leaf.

Add a piece of butter, grated cheese (ideally Parmesan, but you know), a pinch of salt and a little milk in which they were boiled to the boiled vegetables, and beat with an immersion blender until smooth. Continuing to beat the celery puree with a blender, add milk little by little until the puree acquires a creamy, semi-thick, semi-liquid consistency. Nutmeg lovers can add a pinch of this to the puree, it won’t make it any worse.

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