Celery puree

Ingredients

Celery – 700 g

Potatoes – 300-400 g

Milk – 700-800 ml (as needed)

Garlic – 2 cloves (optional)

Bay leaf – 1 pc.

Ground dark pepper - to taste

Butter – 20-40 g (to taste)

64 kcal
35 min.
35 min.

Photo of the finished dish

Video recipe: Celery puree

Step-by-step recipe with photos and videos

Light, low-calorie celery puree is a common, quick-to-make side dish that will help out both on holidays and on weekdays. Prepared on the basis of celery root and a small amount of potatoes, boiled in milk and flavored with a small amount of butter and spices, the puree comes out airy, tender and creamy in texture, creamy and appetizing in taste. The addition of milk and potatoes allows you to soften the natural tartness and rich taste of celery and balance the taste of the dish, while maintaining its “zest” - an unusual, spicy flavor color. Try it!

To make mashed potatoes with celery and potatoes, you will need the following ingredients.

Place the peeled and cut into small pieces celery and potatoes into the pan. Add bay leaf and garlic.

Pour in milk in such an amount that the liquid barely covers the pieces of vegetables.

Bring the milk to a boil, reduce the heat and cook the vegetables for 20-25 minutes, until soft.

Then strain the vegetables and remove the bay leaf. Save the remaining milk.

Puree the vegetables using a potato masher or immersion blender.

Add butter, salt and ground dark pepper to taste. Stir everything thoroughly.

Adjust the thickness of the puree to your own taste by adding a little milk, in which the vegetables were cooked.

Stir everything again and serve the side dish to the table.

Celery puree

Ingredients

Celery – 700 g

Potatoes – 300-400 g

Milk – 700-800 ml (as needed)

Garlic – 2 cloves (optional)

Bay leaf – 1 pc.

Ground dark pepper - to taste

Butter – 20-40 g (to taste)

64 kcal
35 min.
35 min.

Photo of the finished dish

Video recipe: Celery puree

Step-by-step recipe with photos and videos

Recipes for mashed potatoes with celery

Mashed potatoes. A familiar, ordinary and even boring side dish for almost everyone. But how much more exciting it becomes if you add regular stalk celery to it! This vegetable, by the way, during heat treatment retains not only its delicious, well-known taste and aroma, but also the lion’s share of nutrients. Even the most novice cook can handle each of the proposed recipes.

Puree with celery, potatoes and herbs
Puree with celery, potatoes and butter
Recipe for making puree from celery stalk and potatoes in water
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Puree with celery, potatoes and herbs

Using this recipe, you can prepare a delicious Italian-style puree, which will serve as a delicious side dish for any dish of meat, poultry or fish. There is a fundamental clarification: it is recommended to take unrefined olive oil, in other words, one that has retained its special bitterness.

400 g stalk celery;
250 g potatoes;
1 fresh egg;
20 ml olive oil;
2 vegetable sweet peppers;
fresh basil, dill and parsley;
4 cloves of garlic;
50 ml milk;
salt.

cut the celery stalks into small pieces;
peel and cut the potatoes into cubes;
cut the peppers, remove the “tails”, partitions and seeds, wrap the vegetables in two layers of cooking foil and place in the oven for 30 minutes, preheated to 180° C. Remove the skin from the baked vegetables (this will be easy);
Boil the potatoes in salted water until tender;
Boil celery for 20 minutes in unsalted water;
finely chop the basil, parsley and dill;
peel the garlic cloves;
Drain the water from the celery, throw pieces of potato into the bowl, as well as garlic and pepper, and using a blender, turn everything into a homogeneous mass;
add the egg into the still hot puree;
Pour vegetable oil, milk, salt into the puree, throw in the greens and stir.

Puree with celery, potatoes and butter

In this case, the puree is prepared in a special way - all the vegetables are baked and the celery is boiled. It turns out delicious. You can, by the way, use this recipe for making second courses, for example, casseroles, in which the puree is layered with minced meat.

300 g stalk celery;
400 g pumpkin;
300 g potatoes;
1 fresh egg;
breadcrumbs;
80 g butter;
salt;
dark ground pepper;
ground nutmeg.

cut the celery stalk into small pieces;
Wrap peeled potatoes and large slices of pumpkin in two layers of cooking foil and place in an oven preheated to 180° C for 30 minutes;
Boil the celery in water for 15 minutes (no need to add salt), then drain the water;
add the baked pumpkin and potatoes to the celery and use a blender to puree everything;
add the egg to the hot puree and stir here;
add salt and pepper, nutmeg and a large portion of butter to the prepared mass, stir everything;
grease the bottom and walls of the baking dish with oil, sprinkle with breadcrumbs and place the puree in it;
Place the puree in the oven for 10 minutes and remove when browned.

Recipe for making puree from celery stalk and potatoes in water

This simple recipe produces not only a satisfying, but also a healthy dish. Indeed, as a standard, celery stalks retain more vitamins if consumed raw. What’s also remarkable is that the energy value of such a puree does not even reach 80 kcal per 100 grams.

300 g stalk celery;
300 g potatoes;
salt.

cut the celery stalk into small pieces;
Coarsely chop the peeled potatoes and let them cook in salted water until tender;
using a blender, puree the freshest celery;
drain almost all the water from the boiled potatoes and use a blender to puree them;
add chopped celery, a pinch of salt, stir everything well.

Celery puree - recipes

Total recipes with the ingredient Celery Puree: 7

crispbread for the base
celery puree
guacamole
salad
smoked chicken legs
.

Vkusnyashkina

01 November 2015, 18:36

“vegetable” soup with veal broth
a floret of broccoli and cauliflower
a quarter of a small onion
a few slices of carrots
a small piece of veal
half a stalk of celery

krisenok

09 November 2013, 23:40

bunny - 1 pc.
Dijon mustard - 1.5 tbsp.
shallots - 2-3 pcs.
(I have regular onion – 1 piece) vegetable oil – 1.5 tbsp.
sour cream - 0.5 tbsp.
salt and pepper

nestea

11 April 2016, 17:45

140 gr.
yesterday's bread 250 gr.
small beans (I used a mix of snow-white, reddish and dark beans) 150 gr.
cabbage 2 medium potatoes
tomato puree – 400 g
a little thyme

Seagull

19 April 2013, 17:05

2 pieces of bacon (cut into cubes)
2 onions
2 stalks of celery
2 carrots
4-5 cloves of garlic
800 gr. ground beef (any kind you can)

a_l

October 24, 2009, 11:59 pm

medium size snow white beans - 300 gr.
2 medium potatoes, boil and mash with a fork until pureed
1 onion, finely chopped and fried
2 small carrots
1 egg
2-3 sprigs of celery

natapit

12 June 2009, 04:45

for trout kebabs:
700 gr.
trout fillet 1 lime
1 clove garlic
4 tbsp.
olive oil pink pepper

chef

05 June 2011, 01:03

Nina and Ulyana Tarasova “And we have cookies!”