Celeriac Puree

MAGIMIX 3200:

Serves: 2 to (4)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Ingredients:

500g (1kg) celeriac
65g (125g) creme fraiche
1 tbsp (2 tbsp) olive oil
salt to taste

MAGIMIX 4200:
Serves: 6
Preparation Time: 15 minutes

Cooking Time: 25 minutes

Ingredients:
1½kg celeriac
190g creme fraiche
3 tbsp olive oil
salt to taste

MAGIMIX 5200:
Serves: 8
Preparation Time: 15 minutes

Cooking Time: 25 minutes

Ingredients:
2kg celeriac
250g creme fraiche
4 tbsp olive oil
salt to taste

Method (all models):

1. Peel and wash celeriac.
2. Slice using the 4mm slicing disc.
3. Pour a litre of water into a saucepan or steamer.
4. Add celeriac and cook.
5. When cooked the celeriac should be very soft and easily pierced by the tip of a knife.
6. Drain and allow to cool slightly.
7. Reduce celeriac to a puree in bowl fitted with metal blade.
8. Add the creme fraiche.
9. Run processor and gradually add olive oil via the feed tube.
10. Add salt to taste.
11. Gently reheat puree for 5 minutes.

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