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Celeriac purée
Serves 4
1 kg celeriac
125g thick crème fraîche
2 tbsp fruity olive oil
Salt
Minted courgette purée
Serves 4
4 medium-sized courgettes
4 tbsp single cream
4 tbsp snipped mint
1 tbsp lemon juice
Freshly-ground mixture of
black, white, green, pink and
Jamaican peppercorns
Table salt
Preparation: 20 min
Cooking: 30-35 min at 100°C
1.
Peel and wash the celeriac. Cut into 4-cm cubes.
Pour a litre of water into the water tank, spread
2.
the celeriac cubes out in one of the steamer
baskets, put the lid on and cook for 30-35 min.
The celeriac should be very soft and easy to
pierce with a knife.
Drain the celeriac and allow to cool slightly.
3.
Blend to obtain a smooth consistency, then mix
in the crème fraîche. Add the olive oil slowly.
Stirring continuously, and season with salt.
4.
Reheat the purée for 5 min over a low heat.
Serve piping hot, preferably with a poultry dish.
Preparation: 20 min
Cooking: 20-25 min at 100°C
1.
Peel and wash the courgettes, cut into pieces.
Pour a litre of water into the water tank, lay the
courgette pieces in one of the steamer baskets,
put the lid on and cook for 20-25 min. Allow to
drain completely.
2.
Blend the courgettes with the cream, salt, pepper
and lemon juice.
3.
Stir in the mint. Reheat for 5 min over a low heat
and serve piping hot.
Can also be served chilled as a vegetable dip.
Vegetables
43
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