Celeriac Purée; Vegetable Crisps - MAGIMIX C 3200 Instructions For Use Manual

Celeriac purée
SERVES
FOOD PROCESSOR
PREPARATION
BAKING
Celeriac
Thick crème fraîche
Olive oil
Salt
1. Peel and wash the celeriac. Cut into large pieces and grate in the midi bowl with
the 4mm grater disc.
2. Pour a litre of water into a large pan or pressure cooker. Add the celeriac. Put the
lid on and cook until the celeriac is very soft and easily pierced with the tip of a
knife. Drain and allow to cool slightly.
3. Blend the celeriac in the main bowl with the metal blade for 1-2 minutes.
4. When it has reached a smooth consistency, add the cream.
5. Switch the machine back on and slowly trickle the oil in via the feed tube. Season
with salt.
6. Reheat the purée for 5 minutes over a low heat.
Chef's tip:
etc.).

Vegetable crisps

SERVES
FOOD PROCESSOR
PREPARATION
FRYING
Potatoes
Courgettes
Turnips
Oil for frying, salt & pepper
1. Wash the vegetables.
2. Peel the potatoes and turnips. Top and tail the courgettes.
3. Slice the vegetables separately in the midi bowl with the 2mm slicing disc.
4. Heat the oil in your deep fryer. As soon as it is hot, fry the vegetable slices.
5. Drain on a wad of kitchen paper before transferring to a serving dish. Season with
salt and pepper.
6. Serve immediately.
VEGETABLES
78
You can make purées from a huge range of vegetables (carrots, courgettes,
2 4-6
3200 3200
10 min 10 min
20 min 20 min
500g 1kg
65g 125g
1 tbsp 2 tbsp
2 4-6
3200 3200
15 min 15 min
5 min 5 min
2 4
2 2
2 4
E4
6-8 8 +
4200 5200/Patissier
15 min 15 min
25 min 25 min
1.5kg 2kg
190g 250g
3 tbsp 4 tbsp
E2
6-8 8 +
4200 5200/Patissier
20 min 25 min
5 min 5 min
6 8
3 4
6 8